Ingredients
- 2 tbsp vegetable oil
- 2 clove garlic, minced
- 1 tbsp minced fresh ginger
- 2 dried red chili's, seed and minced
- 1 tsp cumin seed
- 1 large carrot, peeled and thinly sliced
- 1 small onion, chopped
- 3 cup vegetable broth
- 3 cup water
- 1/2 tsp ground turmeric
- 1/2 tsp freshly ground black pepper
- 1 tbsp soy sauce
- 4 oz hand-torn noodles or fresh wide egg noodles, chopped into 2-inch lengths
- 1 cup spinach leaves, coarsely chopped
- salt
- handful of fresh cilantro leaves
Directions
Heat the oil in a wok or large saucepan over medium heat. Add the garlic, ginger, chiles, and cumin seeds and stir-fry for 20 seconds. Toss in the carrot and onion and sauté for about 8 minutes, or until the onion turns slightly translucent. Add the vegetable broth, water, turmeric, black pepper, and soy sauce and bring to a boil, then decrease the heat and simmer for 15 minutes. Add the hand-torn noodles and cook for 8 to 10 minutes, or until they are tender. (If you are using egg noodles, cook until al dente.) Stir in the spinach and cook for 1 minute. Season with salt to taste. Sprinkle the cilantro leaves over the soup just before serving.
Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
