Sunday, July 22, 2012
Gingery Soup with Shaved Vegetables
This soup uses a ginger-infused stock as a base for shaved vegetables, which stand in for noodles. This soup is great either hot or lightly warmed and topped with a squeeze of key limes and a drizzle of sriracha.
Shaved Vegetable Soup with Gingery Broth
Click here for printable recipe
Ginger Turkey Broth:
1 lb. turkey neck, wing, or back pieces
1 T. vegetable oil
2 qt. water
15-20 black peppercorns
3 in. piece of ginger, peeled and sliced into thin disks
2 T. lemon juice
1 T. kosher salt
3 cloves garlic, sliced thinly
1 thai red chili, sliced in half lengthwise and seeds removed
Shaved Vegetable Soup:
1/2 small green cabbage, cored and thinly sliced or shaved on a mandoline
1 small sweet onion, thinly sliced / shaved
2 small carrots, thinly sliced / shaved
1 T. butter
Salt & Pepper
Sriracha and lime wedges, for serving
Make broth: In large stockpot, heat vegetable oil over medium heat. When shimmering, add in turkey pieces. Cook 2-3 minutes per side, until light golden brown. Add in water and remaining ingredients, and cook for 3 hours over low simmer, until golden in color. Strain liquid over fine-mesh strainer lined with cheesecloth. Refrigerate and use within a week, or freeze into portions and use within 4 months.
To make soup, heat butter in saute pan over medium-low heat. Saute cabbage, onion, and carrots along with a pinch each of salt and pepper, until softened and slightly translucent. Use tongs to transfer vegetable mixture to soup bowls. Heat turkey broth to desired temperature and ladle around shaved vegetables. Top with a drizzle of sriracha and lime juice and serve.