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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 1/2 tablespoons whole fennel seeds 1 tablespoon sesame seeds 1 five-inch-long piece fresh ginger, roughly chopped 4 whole cardamom pods 3 star anise 4 medium carrots, peeled 1 large bunch spinach, stems trimmed Salt and freshly ground pepper 2 scallions, trimmed, white and green parts thinly sliced crosswise

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 tablespoons whole fennel seeds 1 tablespoon sesame seeds 1 five-inch-long piece fresh ginger, roughly chopped 4 whole cardamom pods 3 star anise 4 medium carrots, peeled 1 large bunch spinach, stems trimmed Salt and freshly ground pepper 2 scallions, trimmed, white and green parts thinly sliced crosswise

Directions

Place fennel seeds in a small, dry skillet. Set skillet over medium heat. Toast seeds, shaking skillet occasionally, until aromatic, 2 to 4 minutes. Transfer fennel seeds to a medium saucepan; set pan and seeds aside.

Repeat toasting process with the sesame seeds, toasting in the dry skillet until aromatic, 1 to 3 minutes. Transfer the sesame seeds to a small bowl, and set aside.

Add the ginger, cardamom, and star anise to the saucepan containing the toasted fennel seeds. Add 8 cups water, and cover. Set over high heat, and bring to a boil. Reduce heat; simmer, with lid ajar, until liquid has reduced to about 4 cups, 45 to 60 minutes.

Using a vegetable peeler, make the carrot noodles: Run the peeler along the length of each carrot, and rotate the carrot a quarter-turn with each new strip. (Alternatively, use a turning slicer)

Strain the ginger broth through a fine sieve set over a heat-proof bowl; discard solids. Return broth to saucepan; set over medium heat. Add carrot noodles. Cook until noodles are just tender, about 3 minutes.

Add the spinach, and cook until just wilted, about 30 seconds. Season broth with salt and pepper. Using a slotted spoon, divide the carrots and spinach among four soup plates. Divide the broth among the plates. Top each serving with the reserved toasted sesame seeds and the scallions.

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All Reviews for Ginger Broth with Carrot Noodles and Wilted Spinach

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Ginger Broth with Carrot Noodles and Wilted Spinach

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest