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Gallery Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli Credit: Yuki Sugiura Recipe Summary prep: 30 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 6 cups low-sodium chicken broth 1 large onion, peeled and halved 6 cloves garlic, smashed and peeled 2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths 1 (3-inch) piece fresh ginger, cut into 1/8-inch-thick slices 1 cup cilantro sprigs, plus more for serving 1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional) 1/2 teaspoon sugar 1 tablespoon fish sauce Kosher salt 8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups) 1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles 8 ounces silken tofu (1 cup), cut into 6 pieces Fresh Thai or Italian basil leaves and lime wedges, for serving
Cook’s Notes You can find fresh wheat noodles at Asian grocery stores.
Gallery Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli Credit: Yuki Sugiura
Recipe Summary prep: 30 mins total: 1 hr Servings: 6
Gallery
Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli Credit: Yuki Sugiura
Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli
Credit: Yuki Sugiura
Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli
Recipe Summary prep: 30 mins total: 1 hr Servings: 6
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 6
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 6 cups low-sodium chicken broth 1 large onion, peeled and halved 6 cloves garlic, smashed and peeled 2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths 1 (3-inch) piece fresh ginger, cut into 1/8-inch-thick slices 1 cup cilantro sprigs, plus more for serving 1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional) 1/2 teaspoon sugar 1 tablespoon fish sauce Kosher salt 8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups) 1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles 8 ounces silken tofu (1 cup), cut into 6 pieces Fresh Thai or Italian basil leaves and lime wedges, for serving
Directions
In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.
Cook’s Notes You can find fresh wheat noodles at Asian grocery stores.
Cook’s Notes
You can find fresh wheat noodles at Asian grocery stores.
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All Reviews for Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
