Best 2 Ginger Lemongrass Broth With Noodles Silken Tofu And Broccoli Recipes

Finding the perfect recipe for a satisfying and delicate ginger lemongrass broth with noodles, silken tofu, and broccoli can be a delightful culinary adventure. This Southeast Asian-inspired dish tantalizes the taste buds with its aromatic and flavorful broth, healthy ingredients, and the comforting combination of textures and flavors. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will lead you through a journey of discovering the best recipe that suits your preferences and expertise.

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GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI

Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli image

Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h

Number Of Ingredients 14

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

Steps:

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.

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI

Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli image

Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.

Provided by Martha Stewart

Categories Soup Recipes

Time 1h

Number Of Ingredients 14

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

Steps:

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.

Tips:

Choose the right noodles: Rice noodles are a classic choice for this broth, but you can also use ramen noodles, udon noodles, or any other type of noodle you like.
Use fresh ginger and lemongrass: Fresh ginger and lemongrass will give your broth the best flavor. If you can't find fresh ginger or lemongrass, you can use dried, but the flavor will be less intense.
Don't overcrowd the pot: When you're cooking the noodles, don't overcrowd the pot. This will prevent the noodles from cooking evenly.
Add the vegetables last: Add the vegetables to the broth last, so that they don't overcook.
Serve immediately: This broth is best served immediately, while the noodles are still hot and the vegetables are still crisp.

Conclusion:

This ginger lemongrass broth is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. The broth is flavorful and aromatic, and the noodles, tofu, and vegetables make it a complete meal. This recipe is also very versatile, so you can easily customize it to your own liking. For example, you can add more vegetables, use a different type of noodle, or add some protein, such as chicken or shrimp.