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Ginger Broth with Carrot Noodles and Wilted Spinach

A spicy, bright ginger broth with tender carrot noodles and wilted spinach is a light, vegetarian soup that satisfies.

  • Servings: 4

Source: Martha Stewart Living, December/January 1998/1999


  • 1 1/2 tablespoons whole fennel seeds
  • 1 tablespoon sesame seeds
  • 1 five-inch-long piece fresh ginger, roughly chopped
  • 4 whole cardamom pods
  • 3 star anise
  • 4 medium carrots, peeled
  • 1 large bunch spinach, stems trimmed
  • Salt and freshly ground pepper
  • 2 scallions, trimmed, white and green parts thinly sliced crosswise


  1. Place fennel seeds in a small, dry skillet. Set skillet over medium heat. Toast seeds, shaking skillet occasionally, until aromatic, 2 to 4 minutes. Transfer fennel seeds to a medium saucepan; set pan and seeds aside.

  2. Repeat toasting process with the sesame seeds, toasting in the dry skillet until aromatic, 1 to 3 minutes. Transfer the sesame seeds to a small bowl, and set aside.

  3. Add the ginger, cardamom, and star anise to the saucepan containing the toasted fennel seeds. Add 8 cups water, and cover. Set over high heat, and bring to a boil. Reduce heat; simmer, with lid ajar, until liquid has reduced to about 4 cups, 45 to 60 minutes.

  4. Using a vegetable peeler, make the carrot noodles: Run the peeler along the length of each carrot, and rotate the carrot a quarter-turn with each new strip. (Alternatively, use a turning slicer)

  5. Strain the ginger broth through a fine sieve set over a heat-proof bowl; discard solids. Return broth to saucepan; set over medium heat. Add carrot noodles. Cook until noodles are just tender, about 3 minutes.

  6. Add the spinach, and cook until just wilted, about 30 seconds. Season broth with salt and pepper. Using a slotted spoon, divide the carrots and spinach among four soup plates. Divide the broth among the plates. Top each serving with the reserved toasted sesame seeds and the scallions.


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