This noodle bowl is perfect for a cold night or when you want something light but full of bright flavor. With an Asian-inspired broth as the base, fresh ingredients are added to each bowl right before serving, lending bursts of additional flavor. You can add the suggested items below, or use whatever you have on hand. Though the cooking time on the broth is long, it can be left to simmer alone so you won’t be standing over the stove. It can also be made ahead of time and reheated or frozen for later use.
Yield : 4 servings
- 6 cups bone broth or stock
- 3 lemongrass stalks, chopped or cut into 2” lengths
- 7 garlic cloves, roughly chopped
- 2” long chunk of fresh ginger, roughly chopped
- Soba noodles (4 servings)
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- Salt to taste
- Several sprigs worth of fresh cilantro leaves
- Thinly sliced sweet pepper, such as Roasted Red Pepper
- 1 lime, quartered
- 1-2 green onions, chopped
- 1 small chili or hot pepper, thinly sliced into rounds (optional)
- In a large pot, combine broth, lemongrass, garlic, and ginger. Bring to a hard simmer. Cover and turn the heat down to low. Let the broth simmer for 90 minutes.
- When your broth has hit the 90-minute mark, boil a pot full of water and cook the soba noodles according to package directions. Drain the noodles and divide them evenly among 4 bowls.
- Add rice wine vinegar and sesame oil to the broth and salt to taste. Ladle broth into each bowl. Top with fresh cilantro, sweet peppers, a squeeze of lime (leave the slice in bowl to steep if additional lime flavor is desired), green onions, and chili slices if you want some added heat. Serve hot.
Featured Ingredient: Lemongrass
Lemongrass is a common herb used in Asian cuisine, but its citrusy flavor and aroma make it perfect for a wide range of uses. The base of each leaf stalk—roughly the bottom 5 inches—is where the majority of flavor hides in this citrusy herb. To use, remove the leafy top and 2-3” from the bottom, strip off the outer layers, then mince or chop the white inner stalk for Asian-style curries, stir fries, and marinades. Use discarded parts to infuse teas, broths, or soups. (Flavor intensifies the longer you cook it.) Use lemongrass fresh, dry it, or freeze it. Lemongrass grows for many years in zones 8-11 and is a summer annual in colder climates. If you don’t know your zone, find it here.
Recipe by Sarah Ward, creator of the blog of the dirt.