Golden Ginger Soup

This recipe was inspired by [i.e. plagiarised from] a recipe of a similar name that appeared as the weekly menu in the revamped Guardian Weekly [Volume 200, #9] of 8th February 2019. It was produced by Anna Jones and it turned out to be a delicious and satisfying light summer soup. Thanks, Anna. If you feel you need a bit more bulk, serve with chunks of fresh bread, but I suspect that you will find this quite filling.



1 tsp ground coriander.

½ tsp turmeric.

1 large brown onion, peeled and chopped.

1 large carrot, chopped.

4 cloves garlic, peeled and chopped.

1 thumb ginger, sliced.

4 spring onions [save some for garnish], chopped.

1 piece of red chilli to taste, seeded.

1 litre vegetable stock.

1 tblsp soy sauce.

Juice and zest of a lemon.

Salt to taste.

3 cups very finely sliced cabbage.

1 courgette, diced.

500g Udon noodles.



In a pan over a medium to high flame, toast the coriander and peppercorns for 1-2 minutes then add all the other ingredients except the cabbage, courgette and noodles. Bring to the boil, reduce heat to a simmer, cover and cook for 30 minutes. If serving immediately, strain the broth, discarding the solids. If preparing the broth before hand, leave the solids in until ready to put it all together, reheating and straining when required..

Cook the noodles as per the packet instructions. Place the cabbage and courgette in a pan with a little salted water, bring to boil then remove, drain and reserve. Drain the noodles. Share the cabbage and courgette between two deep bowls, cover with the noodles and add the hot broth. Garnish with the remaining spring onions and serve.


Serves: 2 as a main course.

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