Sort ingredients
margie
QR Code
Listen
Pdf
Heat a saucepan over medium-high heat. Drizzle with the oil and add the garlic and ginger. Cook for 1 minute until fragrant, then add the carrot, salt and sugar and cook for 3–5 minutes, until the carrot is softened and starting to caramelize. Add the peanut butter and dashi or vegetable stock and stir. Bring to a boil, then reduce the heat to low, cover and simmer for 5 minutes. This is a textured soup base—if you prefer it smooth, use a stick blender to puree.
Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook according to the package directions. Drain.
Lay out four bowls. In each bowl, add the following seasonings: 1 teaspoon of sugar, 2 teaspoons of soy sauce or tamari, 1 teaspoon of rice vinegar, 1 teaspoon of sesame oil and 1 teaspoon of doubanjiang or chili oil. Whisk to combine.
Add your greens to the broth, cook for 30 seconds, then immediately pour the broth and greens into the four bowls, on top of the seasonings, dividing it equally. Stir to combine. Divide the noodles among the bowls, top with the cilantro leaves, green onion, peanuts and soft-boiled egg, if desired. Serve immediately.