Summer is creeping along and we’re almost in Late Summer. With all the warm weather I was craving something bright a fragrant. A creative mash up of an Ottolenghi recipe, contents of my fridge and featuring our Umami Shake, this zesty flavour explosion was the result!

You’ll want to give this a go if you’re down under too. With the arrival of Late Summer soon this is the time the Earth element organs – the Spleen and Stomach – are under pressure, damp is accumulating and GIT issues are more prevalent.

Fresh ginger is the key in this recipe. It is well renowned for clearing turbid filth especially in the Stomach, harmonising the Stomach alleviating nausea and vomiting, while invigorating fluids and circulation.

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Ginger Broth with smokey chilli oil and fragrant ginger crumble

Ingredients

Smokey Chilli Oil

90ml olive oil

1 1/2 tsp chilli flakes

1/2 tsp smoked paprika

Ginger Crumble

6cm piece (about 30g) fresh ginger, peeled and finely chopped

1 spring onion, peeled and finely chopped

20g breadcrumbs or day old bread blitzed in a food processor

3 tsp Food of Origin Umami Shake

Broth

700ml vegetable stock*

13cm piece (about 65g) fresh ginger, peeled and roughly chopped

1 spring onion whites only, roughly chopped

1 small whole garlic bulb, halved crosswise

Noodles

200g dried soba noodles or noodles of choice (we used homemade egg spaghetti and my vegan friend used Konjac noodles)

1 1/2 tbs fresh lime juice

1 1/2 tbs soy sauce

1/3 cup (10g) spring onion greens, finely sliced chopped

*Home made broth is the best. I’ve blogged a recipe in the past. Adding one of our Souper Chargers will elevate your broth to next level.

Method

1. Put a pot on to boil for the noodles and once boiling cook according to manufacturers instructions (Konjac noodles don’t need to be cooked). Once cooked, strain and return to the saucepan, tossing through the other ingredients. Set aside.
   
2. To make the broth: Add all the broth ingredients to a medium saucepan with a lid, season with salt if unsalted homemade broth. Bring to a simmer, then turn the heat down to low pop on the lid and continue on a low simmer for for 25 minutes.
   
3. Meanwhile start preparing your components. To prepare the oil: Add 1/4 cup (60ml) oil to a wok or saucepan and heat gently over medium. Place chilli flakes and paprika in a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
   
4. To make the ginger crumble: Add the remaining 30ml oil to the same wok and heat over medium, add the ginger and spring onion whites. Cook for 10-15 minutes, stirring often, until nicely fragrant and golden. Add the breadcrumbs, umami shake and cook for a further 4-6 minutes, stirring often until nicely toasted. Transfer to a bowl and set aside.
   
5. Divide noodles among 4 bowls, then artfully use a fork to twist and gather the noodles and nest them in the bowls. Pour in the warmed broth without disturbing the noodles. Top with a spoonful of ginger crumbs and the chilli oil.
   NOTE: I added some roasted pumpkin from the fridge which is a wonderful extra Spleen Qi tonifing addition.

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