Cooked - Ginger & Greens Noodle Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ginger & Greens Noodle Soup

4.0

1 large bunch cilantro or parsley, leaves and tender stems

2 very fresh scallions (about 1½–2 cups), very finely chopped

3–4 tablespoons fresh ginger (from about a 3-inch piece), very finely chopped

4 garlic cloves, finely chopped or grated

1 teaspoon fish sauce, plus more to taste

½ cup olive oil

Kosher salt

Freshly ground black pepper

6 to 8 cups chicken or vegetable broth (or water plus Better Than Bouillon)

2 bunches leafy greens, such as kale, mustard greens, or Swiss chard, thick stems removed, leaves well chopped (about 6 cups)

6 ounces dried pasta, such as bow ties or ditalini, or 2 cups cooked rice

2 cups cooked chicken, shredded or cut into bite-size pieces (optional)

2 limes or lemons, halved for squeezing over

Combine the herbs, scallions, ginger, garlic, fish sauce, and olive oil in a small bowl. Season with salt, pepper, and more fish sauce if you wish. Set aside.
Heat the broth in a large pot and add the leafy greens and half of the herb-ginger mixture. Bring to a simmer and season with salt and pepper. Simmer gently until the broth is very gingery and the greens have gone from perky and bright green to completely tender and dark green (looking more like braised than blanched greens), 15–20 minutes.
Meanwhile, cook the pasta in a pot of salted water until al dente; drain and add the pasta and chicken (if using) to the broth when it's ready, simmering for a few minutes to finish cooking. (Add the cooked rice here if going that route.)
Ladle the soup into bowls and top each with the remaining herb-ginger mixture. Squeeze with lots of lime or lemon.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 7 weeks ago

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