• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Ginger Broth with Carrot Noodles And Wilted Spinach

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Low Fat

 Ingredients List

  • 1 1/2 tb Fennel Seeds
  • 1 tb Sesame Seeds
  • 1 Pc Fresh Ginger; 5" Long,
  • -Roughly Chopped
  • 4 Whole Cardamom Pods
  • 3 Star Anise
  • 4 md Carrots; Peeled
  • 1 bn Fresh Spinach; Large Bunch,
  • -Stems Trimmed
  • Salt And Pepper; To Taste
  • 2 Scallions; Trimmed, White &
  • -Green Parts Thin Sliced
  • -Crosswise
  • 8 c Water


Place fennel seeds in a small, dry skillet. Set skillet over med heat.
Toast seeds, shaking skillet occasionally, until aromatic, 2 - 4 min.
Transfer fennel seeds to a med saucepan; set pan and seeds aside.

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.

Add the ginger, cardamom, and star anise to the saucepan containing the
taosted fennel seeds Add water, and cover. Set over high heat, bring to a
boil. Reduce heat; simmer, with lid ajar, until liquid has reduced to about
4 C, 45 - 60 min.

Using a vegetable peeler, make the carrot noodles: Run the peeler along the
length of each carrot, and rotate the carrot a quarter-turn** (or you could
julienne and have the same or similar effect) with each new strip.

Strain the ginger broth through a fine sieve set over a heat-proof bowl;
discard solids. Return broth to saucepan; set over med heat. Add carrot
noodles. Cook until noodles are just tender, about 3 min.

Add the spinach, and cook until just wilted, about 30 seconds. Season broth
with salt and pepper. Using a slotted spoon, divide the carrots and spinach
among four soup plates. Top each serving with the reserved toasted sesame
seeds and the sallions.

According to magazine per serving: Cal 80; Ttal Fat 2g; Carb 14g; Fib 5g;
Pro 4g; Sod 95mg

**Turning slicer is available from Katagiri, 226 East 59th St, NY, NY
10022; 212/ 669.3275; $85

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