Ginger, ginseng and garlic broth with noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 570 | millilitres | Vegetable stock; (20fl oz) |
| 1 | large | Finger of fresh ginger; (frozen then |
| ; defrosted) | ||
| 1 | teaspoon | Ground ginseng |
| 2 | teaspoons | Dark soy sauce |
| 1 | Lemon; juice of | |
| 2 | Carrots; peeled and finely | |
| ; grated | ||
| 1 | small | Bunc coriander; snipped in a glass |
| 4 | Cloves crushed garlic | |
| 100 | grams | Cooked egg noodles; (4oz) |
Directions
Bring a pan of water to the boil and then add the garlic cloves, leave to cook for 2 minutes and then drain under cold water and throw away the cooking stock. Refill the pan again with fresh water and repeat this process 3 times. Then peel the garlic and chop finely.
Meanwhile in another saucepan add the stocks, grated carrots and ginseng.
Bring to the boil and then leave to simmer for 10 minutes. After the stock has simmered for a while remove from the heat and squeeze the juice out of the piece of ginger (this must have been previously frozen and then defrosted) so that the juice is easily extracted into the broth.
Now add the noodles, lemon juice, soya sauce and chopped garlic. Leave the broth for a few minutes while the flavours infuse.
Remove the noodles from the broth with either a slotted spoon or a pair of chopped sticks and place them in the serving dishes. Pour the broth over the noodles with a ladle and to finish, sprinkle a little snipped fresh coriander over each bowl.
Converted by MC_Buster.
Per serving: 598 Calories (kcal); 11g Total Fat; (16% calories from fat); 21g Protein; 109g Carbohydrate; 39mg Cholesterol; 3978mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 3 Vegetable; ½ Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.