Family friendly

Yotam Ottolenghi's soba noodles with ginger broth

Name: Yotam Ottolenghi's soba noodles with ginger broth recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 90ml olive oil; 1 1/2 tsp chilli flakes; 1/2 tsp sweet paprika; 6cm piece (about 30g) fresh ginger, peeled and finely chopped; 1 eschalot, peeled and finely chopped; 20g panko breadcrumbs; 3 tsp white and black sesame seeds; 2 cups (500ml) chicken or vegetable stock; 13cm piece (about 65g) fresh ginger, peeled and roughly chopped; 1 eschalot, peeled and roughly chopped; 1 small whole garlic bulb, halved crosswise; 200g dried soba noodles; 1 1/2 tbs fresh lime juice; 1 1/2 tbs soy sauce; 1/3 cup (10g) fresh coriander leaves, roughly chopped

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20m

45m

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by Yotam Ottolenghi

Mar 01, 2022

Enlivening a nourishing broth with a ginger and chilli kick,
Yotam Ottolenghi delivers a soul-warming noodle soup that’s quick and wholesome enough for a midweek meal.

For the toppings

90ml olive oil
1 1/2 tsp chilli flakes
1/2 tsp sweet paprika
6cm piece (about 30g) fresh ginger, peeled and finely chopped
1 eschalot, peeled and finely chopped
20g panko breadcrumbs
3 tsp white and black sesame seeds

For the broth

2 cups (500ml) chicken or vegetable stock
13cm piece (about 65g) fresh ginger, peeled and roughly chopped
1 eschalot, peeled and roughly chopped
1 small whole garlic bulb, halved crosswise

For the noodles

200g dried soba noodles
1 1/2 tbs fresh lime juice
1 1/2 tbs soy sauce
1/3 cup (10g) fresh coriander leaves, roughly chopped

Method

1.

First, prepare the toppings. Add 1/4 cup (60ml) oil to a large frypan and heat gently over medium. Place chilli flakes and paprika in a small eatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
2.

Add the remaining 30ml oil to the same frypan and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and eschalot. Cook for 10-15 minutes, stirring often, until nicely rowned and starting to crisp. Add the panko, sesame seeds and 1/4 tsp salt flakes, and cook for a further 4-6 minutes, stirring often, until nicely toasted. Transfer to a bowl and set aside.
3.

Meanwhile, make the broth. Add all the broth ingredients plus 200ml water and 1 tsp salt flakes to a medium saucepan with a lid, and bring to a simmer over medium-high heat. Once simmering, cover, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 300ml hot water. Keep warm over low heat until ready to serve.
4.

To prepare the noodles, boil them in a saucepan according to packet instructions, or cook for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop them cooking. Return drained noodles to the saucepan and toss though lime juice, soy sauce and coriander.
5.

Divide warm broth among 4 bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of ginger crumbs and the chilli oil, serving the remaining alongside.