Oh boy, it’s been a while. This post’s title hints at some of the goings-on in the past month — I’ve moved! (Oh yeah … David and Sirius came along, too.) Well, we’re finally just about settled into the new place and are enjoying everything about it, 85-year-old building quirks and all.
In an effort to move as little food as possible, the past few months have been dedicated to clearing out the pantry (and fridge). In other words, it’s been pretty straightforward in the kitchen of late — I haven’t created many new recipes, but it’s been fun hitting up the classics. There have been a few standout dishes, though, this soup being one of them. Needing only a handful of ingredients (ok, two handfuls) and minimal prep, it’s ideal for when you need a very quick, healthy and homey light meal for two. When everything was in transition and boxes were the closest thing around to a table, I welcomed that last part most.
Stay tuned — things are going to get a lot more interesting around here!
Spicy Broccoli Rabe and Noodle Soup
Preparation Time: 15 minutes
- 2 ounces fine rice vermicelli (bún giang tây)¹
- 1 tablespoon chili-scallion oil, plus more to toss with noodles
- 8 ounces chicken stock
- 1 teaspoon (5 grams) peeled and minced fresh ginger
- 1 teaspoon (5 grams) quartered and thinly sliced garlic
- 1/4 pound (4 ounces or 113 grams) broccoli rabe, remove leafy parts and set aside, remove florets and cut stems into 1/2″ – 1″ lengths
- 1/2 teaspoon gluten-free oyster sauce, plus more to taste (optional)
- Gluten-free soy sauce, to taste
Place noodles in a heatproof dish, cover with boiling water. Allow noodles to soak for about 10 minutes (really depends on the brand), or until al dente. Rinse with cold water, drain and toss with a little chili oil to prevent sticking.
While noodles soak, make the soup. In a small pot, warm stock over high heat until it reaches a simmer. (You can also heat it up in the microwave, your choice!)
Cook Aromatics and Broccoli Rabe:
While stock comes to a simmer, place a 4-quart pot over medium heat. Heat the tablespoon of chili oil until shimmering. Stir in ginger and garlic and cook just until fragrant. Stir in broccoli florets and stems and cook, stirring frequently, for a few minutes or until nearly tender. Add leafy parts of the broccoli rabe and oyster sauce, if using. Stir fry just until greens begin to wilt.
Final Steps and Serving:
Deglaze pan with a little stock. Add remaining stock and drained noodles; cook just until everything is tender and hot. Season to taste with soy sauce and/or additional oyster sauce, as needed. Serve immediately.
¹ Fine rice vermicelli can be found in the Asian section of the grocery store (or at 99 Ranch Market or a similarly stocked store). Look for an ingredient list that contains only two ingredients: rice and water.