← All recipes

Ginger Broth With Carrot Noodles And Wilted Spinach

A home-style Ginger Broth With Carrot Noodles And Wilted Spinach made with Fennel Seeds, Sesame Seeds, Fresh Ginger, Whole Cardamom Pods Roughly Cho, and Star Anise. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 tbsp
• 1 tbsp
• 1
• 4
• 3
• 4
• 1 bunch
• 2
• 8 cup

Method (preview)

1. 1

   Place fennel seeds in a small, dry skillet.

2. 2

   Set skillet over med heat.

3. 3

   Toast seeds, shaking skillet occasionally, until aromatic, 2 - 4 min. Transfer fennel seeds to a med saucepan; set pan and seeds aside.

4. 4

   Repeat toasting process with the sesame seeds, toasting in the dry skillet until aromatic, 1 - 3 min. Transfer the sesame seeds to a small bowl, and set aside.

5. 5

   Add the ginger, cardamom, and star anise to the saucepan containing the toasted fennel seeds Add water, and cover.

6. 6

   Set over high heat, bring to a boil.

7. 7

   Reduce heat; simmer, with lid ajar, until liquid has reduced to about 4 C, 45 - 60 min.

8. 8

   Strain the ginger broth through a fine sieve set over a heat-proof bowl; discard solids.

9. 9

   Return broth to saucepan; set over med heat.

10. 10

    Add carrot noodles.

11. 11

    Cook until noodles are just tender, about 3 min.

12. 12

    Add the spinach, and cook until just wilted, about 30 seconds.

13. 13

    Season broth with salt and pepper.

14. 14

    Top each serving with the reserved toasted sesame seeds and the scallions.