Japanese Ginger & Lemongrass Soup with Soba Noodles (Gluten & Dairy Free)
This ginger and lemon grass soup is perfect to make for a warming yet fresh dinner
Ingredients
- 1 tsp Sesame oil
- 2 Shallots minced
- 2 Garlic cloves
- 1/2-1 Red chili minced
- 2-3 cm Fresh ginger peeled and thunly sliced
- 10 cm Lemongrass (white part only) halfed lengthwise
- 1 1/2 liter Water
- 1 Stock cube (I used vegetable)
- 2 tbsp Tamari
- 1 tbsp Rice vinegar
- 1/2-1 Lime juiced
- 8 Scampi
- 8 Big prawns
- Red chili, to top thinly sliced
- 2 Scallions (both white and green parts), to top thinly sliced
- Sesame seeds, to top
- Cilantro, to top
- 200 g Soba noodles (Gluten free)
Instructions
- Preheat a big pot over medium heat with some sesame oil.
- When warm add the shallots, galic cloved, ginger and red chili to the pot and fry for 1-2 minutes, until it starts to get soft and golden brown.
- Next add the lemongrass, stock cube and water to the pot and bring to a boil.
- Reduce the heat and let the soup cook for 40-45 minutes.
- Add the tamari, rince vinegar and lime juice to the soup. Taste to check if more is needed.
- Add the scampi and prawns and let the soup cook for 1-2 minutes, not longer. You don't want the scampi and prawns to be over cooked.
- Add the gluten free soba noodles and let them cook for 1 minutes, stirring regularly.
- Divide the soup between bowls.
- Top with red chili, scallion, sesame seeds and cilantro.