Gluten free/ Side/ Simmer/ Soup/ Yotam Ottolenghi

Soba Noodles with Ginger Broth and Crunchy Ginger | Ottolenghi

Soba noodles have a special place in my kitchen, because it’s made with buckwheat and gluten-free. Although no one in my family has any issue with gluten, I’m mindful that there are time and place and occasions for gluten-free recipes. Notably, soba noodles are so light and healthful, they can even go into a salad. In this recipe, the soba noodles have a ginger broth base and a crunchy ginger topping.

Ottolenghi’s soba noodles recipe may look complicated with the various components. Try to think about it: there is no difference from the ensemble approach that makes up a taco spread, a bibimbap or a grain bowl. Similarly, a sandwich works the same way. There are layers consisting of beef patties, raw or pickled onions, cheese, vegetable greens, and condiments that build a sandwich.

The key is to layer the flavor components at the last minute before serving. Everything comes together when we put the soba noodle in the bowl, pour the broth in it and then top it with the crunchy ginger.

The gingery flavor is present throughout the dish. You make the broth with chicken or vegetable stock, infused with chopped ginger, shallot and garlic. The strong and pervasive gingery taste may be mistaken for a long and extensive cooking. Surprised! All it takes is 25 minutes of simmering, mostly passive waiting time. A little longer than brewing a cup of tea.

On the other hand, the ginger crunch seems more involved to complete. It starts with sweating and browning the finely chopped ginger and shallot, which requires a good 10 to 15 minutes. Next, the panko, sesame seeds and salt go into the mix until everything are nicely toasted. That adds another 4 to 6 minutes. The process takes approximately 20 minutes, mostly in stirring the pot. That crunch takes the prize and it’s not to be missed.

All things considered, the seemingly numerous components and steps are not as time consuming as you’d expect. In the end, it’s well worth the effort given how delicious, comforting and appetizing the bowl of noodles is. I’d eat and embrace the bowl — anytime and any day.

Yotam Ottolenghi writes this on The New York Times on Wednesday, May 19. He points out how the soba noodles with ginger broth and crunchy ginger check all the boxes. It says it all.

I eat (food) when I’m happy, and when I’m sad. Sometimes I eat when I’m alone. When I have company, it’s a must. I snack when I’m peckish and feast when I have an appetite. Otherwise I can go without — unless I’m hungry… And, when it’s weeknight and I want to easily make something from what I have in my cupboards, this kind of noodle dish inspired by some Japanese ingredients…

Print Recipe

Soba Noodles with Ginger Broth and Crunchy Ginger | Ottolenghi

Ingredients

FOR THE TOPPINGS:
6 tablespoons/90 milliliters olive oil
1 ½ teaspoons red-pepper (chilli) flakes
½ teaspoon sweet paprika
1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons)
1 shallot, peeled and finely chopped
¼ cup/20 grams panko bread crumbs
1 tablespoon white and black sesame seeds
Kosher salt
FOR THE BROTH:
2 ¼ cups/500 milliliters chicken stock or vegetable stock
1 (4-inch) piece fresh ginger (about 65 grams), peeled and roughly chopped (about 1/3 cup)
1 shallot, peeled and roughly chopped
1 small head of garlic, halved crosswise
FOR THE NOODLES:
7 to 9 ounces/about 200 grams dried soba noodles
2 tablespoons fresh lime juice
2 tablespoons soy sauce
⅓ cup/10 grams roughly chopped fresh cilantro (coriander)

Instructions

First, prepare the chili oil: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse.

For the ginger crumbs: Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.

Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, 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 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.

Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).

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