Cook's Corner ~ Romanesco Noodle Soup
Romanesco Noodle Soup
When it's cold and rainy outside, J. and I usually look each other and nod, It's a Pho day!
I had actually planned to cook the Romanesco as part of a stir fry dish, but at the last minute the rain splashing against my window overwhelmed me and I had to make a soup. Adding the rich spices characteristic of Pho to a pot of chicken broth brought an extra warmth and the Romanesco tossed in with just a minute left to cook gave the soup a satisfying crunch and a bright, fresh flavor that made up for some of the gray clouds outside.
1 onion, cut in half
4 inch piece of ginger, cut in half lengthwise
Place a rack in the top shelf of your oven and turn your broiler on high. Brush the onion and ginger pieces with a little olive oil and place under the broiler for 5-7 minutes on each side.
Broth:
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 whole star anise
2 cardamom pods
6 whole cloves
4 quarts of chicken or beef stock
2 teaspoons kosher salt
1/2 teaspoon fish sauce
1 tablespoon of sugar
Make a spice pack by combining all of the spices in a mesh bag or tea strainer. In a large saucepot, combine all of the broth ingredients as well as the charred onion and ginger. Bring to a boil and simmer for 15 to 20 minutes, until the broth is well infused with the spice flavors.
8 ounces medium width Asian noodles
1 (14oz) pack extra firm tofu, cut into 1/2 inch cubes
1 head Romanesco, cut into florets
Remove the spice pack, onion halves, and ginger pieces from the broth. Return the broth to a high boil and add the noodles. Stir the noodles to keep them from sticking to each other. After 1 minute, add the tofu pieces and stir. One minute before the noodles should be done, add the Romanesco florets. Cook for another minute or so, just until the noodles are done. The Romanesco should be al dente.
Serve hot with garnishes of lime wedges, cilantro, or hot sauce, depending on your taste.
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