Wednesday, September 26, 2012

ginger sesame soup with noodles and greens

I've been fighting a head cold/sinus thingy for about a week. Although today I felt much better, I am flying out of town tomorrow and wanted something to get rid of the remaining funk. What better than chicken soup with tons of ginger? This pungent soup comes together quickly, but packs a flavorful punch that will invigorate your taste buds and clear your face pipes. The addition of greens can't hurt, either... I found some fun Asian greens at my local farmers' market over the weekend which added a bit of bitterness and some beneficial vitamins to this healing brew. Finally, good noodles made it a hearty meal!
Ginger Sesame Soup with Asian Greens and Noodles   
-1 hand of ginger (literally the size of a small hand), peeled and sliced into
   matchsticks (about 1.5 cups) 
-1 Tablespoon vegetable oil
-2 cloves garlic, roughly chopped
-1/2 teaspoon sesame oil
-4 Tablespoons soy sauce
-1 teaspoon ground ginger (yes! MOAR GINGER!)
-1/2 teaspoon white pepper
-4 cups chicken stock
-2 cups water
-2 bunches of Asian greens (such as pok choy, baby bock choy, napa cabbage)
-1 package Chinese noodles (pick noodles that cook in 5 minutes or less)
-roasted sesame seeds, sesame oil and soy sauce to garnish 
Cook the ginger in the oil, along with the sesame oil, garlic, soy sauce and spices for about 5 minutes, just until the ginger is soft. Add the stock and water and bring to a boil, then immediately turn the heat down so the soup is simmering. If any of your greens have thicker stems, chop those parts up and add them now, reserving the leafy parts for later. Simmer for about 20 minutes. Add the noodles and leafy greens and boil for 5 minutes, or until the noodles are cooked. Serve garnished with black sesame seeds, a few drops of sesame oil and soy sauce to taste.

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