GINGER & GARLIC NOODLE BROTH

Enough for 4 portions You will need:

● 2 whole garlic bulbs

● 1½l stock

● 40g fresh ginger, peeled

● 1 stick fresh turmeric, peeled, or 1 tablespoon ground turmeric

● 4 black peppercorns

● Soba noodles, or egg noodles (enough for two)

To serve, you will need:

Finely sliced chilli or finely sliced scallions, to serve 1

Slice your garlic bulbs in half, horizontally. Pop all the halved garlic into a large pot with your stock. Turn the heat up to a rolling simmer.

2

Finely slice the ginger, and add to the simmering pot. Next, add the fresh turmeric or the ground turmeric, whichever you’re using. Add the peppercorns. Leave to bubble and simmer for 40 minutes.

3

Meanwhile, cook the soba noodles or egg noodles, whichever you’re using, according to the instructions on the packet (between four and eight minutes usually, depending on the thickness of the noodles). Drain the noodles once cooked, and rinse the starch off with cold water.

4

Now strain your hot stock through a sieve, collecting your gorgeous golden broth underneath. Discard the sieve’s contents (or freeze and add to chicken bones when you’re ready to make a big batch of stock someday). Add the cooked noodles to the broth, and heat again until piping hot. If you’re leaving out the noodles, try flaking some cooked white fish into the broth instead.

5

Ladle into bowls. Sprinkle some finely sliced chilli or scallions, whichever you’re using, on top. ’Tis a fine thing. ●