American

Rainbow Noodle Bowl With Garlicky-Gingery Broth

January 26, 2021
4 Ratings
Photo by Melina Hammer
Author Notes

When I seek comfort in winter—more often filled with grey monochrome than crystal blue skies and glittery snow—I turn to colorful, uplifting, and warming brothy bowls such as this. There are infinite combinations of ingredients. Numerous methods to cook, pickle, or otherwise prepare them. Even the notion of "broth" is its own adventure. If you could use some extra color and oomph right about now, find comfort in a gorgeous, nutrient-packed noodle bowl. See how many delectable versions you can come up with, and have fun eating the results. —Melina Hammer

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 2
Ingredients
  • 1 splash olive oil, for sautéing and roasting
  • 1 small sweet potato, peeled and sliced into 1/2 inch coins, large pieces cut in half
  • 2 cloves garlic, finely grated on a mandoline
  • 1 tablespoon finely grated ginger
  • 3 cups chicken or mushroom stock (homemade or store bought)
  • 1/4 teaspoon fish sauce
  • 4 ounces to 6 ounces capellini pasta
  • 1/2 bunch tatsoi leaves, longer stems trimmed
  • 2 free-range eggs
  • 1/2 medium watermelon radish, coarsely chopped
  • 2 tablespoons thinly sliced pickles (cucumber, carrot, ramps, green bean, beet, pearl onion all work)
  • 1 dash harissa or other preferred chili sauce, to garnish
  • 1 handful everything bagel seasoning or gomasio, to garnish
In This Recipe
Directions
  1. Preheat oven to 400ºF. Toss sweet potatoes in olive oil and arrange on a sheet pan. Roast sweet potatoes for 15 minutes then check; add a small additional drizzle of oil if they appear dry and agitate pan. If any release, turn them over. Roast for 5 more minutes, then turn all slices after agitating the pan once more. They should easily release. Set on a wire rack and allow them to cool. This step can be done 1 day in advance.
  2. In a medium saucepan set over medium heat, cook garlic 2 to 3 minutes until fragrant in 1 tablespoon of oil. Add the ginger and cook for 5 minutes, stirring to prevent sticking, adding another tbsp of oil to aid the process.
  3. Add 1 cup of stock to deglaze pan, scraping the bottom of pan to free up any browned bits. Once all is incorporated into the liquid add remaining stock, along with fish sauce, and heat to a simmer. Taste and adjust seasoning as needed.
  4. Meanwhile bring a pot of water to a boil, generously season with salt, and cook angel hair according to package instructions for al dente. Drain noodles in a colander and set aside.
  5. Add tatsoi to the broth and simmer for 2 to 3 minutes, until leaves are just wilted and bright green. Remove pan from the heat.
  6. Crack an egg. Empty the egg into your hand with a bowl set underneath. Move egg between your fingers to release the white (save for another use), leaving just the yolk. Gently tip it into a small, shallow bowl. Repeat with the second egg, and tip that yolk into a separate shallow bowl.
  7. Divide broth and greens between two bowls. Pile noodles into the center, making a well for the yolk. Nestle the sweet potato and radish slices along the perimeter. Spoon chili sauce onto noodles, followed by a cluster of pickles. Carefully tip egg yolk into the well, then shower with crispy sprinkles. Eat at once.

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When she's not writing, cooking, styling, and shooting her forthcoming cookbook - out Spring 2022 with Ten Speed Press - Melina makes food look its best for the New York Times, Eating Well, Edible, and other folks who are passionate about real food. She grows heirloom+native plants and forages wild foods at her Hudson Valley getaway, Catbird Cottage. There, Melina prepares curated menus to guests seeking community, amidst the robust flavors of the seasons.

1 Review

Jocelyn January 31, 2021
This was delicious! Thank you so much for sharing. The broth is truly incredible. I made soft jammy eggs to go along with it instead of the yolk, just based on personal preference. Can't wait to make this again!