Gingered Tomato Broth With Pappadam Noodles

This Gingered Tomato Broth is a comforting yet vibrant vegan soup that transforms simple ingredients into a complex flavor experience. The base features ripe tomatoes simmered with aromatic ginger, cumin, and a hint of jalapeño heat, creating a rich, golden broth. The star of the dish is the addition of "noodles" made from plain pappadams, which are cut into strips and softened in the hot liquid, adding a unique texture that bridges crispy and chewy. Fresh spinach wilted at the end provides a pop of green and nutritional balance.

Cooking Method: Boiling, Frying, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 197.9

Dietary: Vegan

Description

This Gingered Tomato Broth is a comforting yet vibrant vegan soup that transforms simple ingredients into a complex flavor experience. The base features ripe tomatoes simmered with aromatic ginger, cumin, and a hint of jalapeño heat, creating a rich, golden broth. The star of the dish is the addition of "noodles" made from plain pappadams, which are cut into strips and softened in the hot liquid, adding a unique texture that bridges crispy and chewy. Fresh spinach wilted at the end provides a pop of green and nutritional balance.

Ingredients

plain pappadams
Spinach leaves
Peanut oil
Cumin seeds
Ginger, grated
Jalapeno pepper, minced
Turmeric
Ripe tomatoes, peeled, seeded & diced
Stock (vegetable)
Cilantro, chopped
Salt
Pepper

Directions

1
Using kitchen scissors, cut the plain pappadams into 1-inch wide strips to create noodles.
2
Stack the spinach leaves, roll them into a tight log, and slice into thin 1/8-inch strips (chiffonade).
3
Heat the peanut oil in a large pot over moderate heat.
4
Add the cumin seeds, grated ginger, and minced jalapeno to the hot oil and fry until the seeds darken slightly and become fragrant.
5
Stir in the turmeric and diced tomatoes, cooking for 4 to 5 minutes until the tomatoes begin to break down.
6
Pour in the vegetable stock and bring the mixture to a boil.
7
Reduce the heat, cover the pot, and simmer for 15 minutes to allow flavors to meld.
8
Season the broth with salt and pepper to taste.
9
Just before serving, add the pappadam noodles and chopped spinach to the pot and simmer for 1 minute until softened.
10
Ladle the hot broth into warmed bowls and garnish with chopped cilantro.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 197.9kcal

% Daily Value *
Total Fat 9.5g15%
Saturated Fat 3.2g16%
Sodium 294.8mg13%
Total Carbohydrate 20.4g7%
Dietary Fiber 7.8g32%
Sugars 9.1g
Protein 13.8g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/gingered-tomato-broth-with-pappadam-noodles/