The Washington Post, August 6, 2008
This is a very simple soup, fragrant with ginger, that’s made in one pot.
4 servings
Ingredients:
Directions:
Use a spoon to peel the ginger; mince the yellow flesh. Wipe any soil off the button mushrooms with some paper towels. Cut any larger mushrooms in half.
Heat the oil in a large saucepan over low heat. Add the minced ginger and mushrooms; cook for 10 minutes, stirring occasionally to prevent them from sticking.
Add the broth and soy sauce, then a few grinds of black pepper to taste; mix well. Increase the heat to high just to bring to a boil, then reduce the heat to medium-low and cook, covered, for 20 minutes. The mixture will be fragrant.
Discard the root ends and outside layer of the scallions; coarsely chop the white and green parts. Add half of them to the soup and reserve the rest.
Add the noodles and cook, uncovered, for 4 minutes (or according to package directions), stirring occasionally, until they are tender.
Meanwhile, trim the bok choy by slicing off the tough end (where the leaves are all joined together) and the very tips of the green leaves, which may be a little battered. Cut the bok choy crosswise into 3/4-inch slices, then add to the soup. Cook for 2 minutes, stirring, or until the bok choy is tender.
Sprinkle the remaining scallions in the soup; taste and adjust seasoning as needed. Serve hot.
Adapted from “The River Cottage Family Cookbook,” by Hugh Fearnley-Whittingstall and Fizz Carr (Ten Speed Press, 2008).
401 calories, 15g fat, 2g saturated fat, 48mg cholesterol, 483mg sodium, 51g carbohydrates, 4g dietary fiber, n/a sugar, 19g protein.
