Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 25, 2019 Print Share Share Tweet Pin Email Photo: Yuki Sugiura Prep Time: 30 mins Total Time: 1 hrs Servings: 6 Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end. Ingredients 6 cups low-sodium chicken broth 1 large onion, peeled and halved 6 cloves garlic, smashed and peeled 2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths 1 (3-inch) piece fresh ginger, cut into ⅛-inch-thick slices 1 cup cilantro sprigs, plus more for serving 1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional) ½ teaspoon sugar 1 tablespoon fish sauce Kosher salt 8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups) 1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles 8 ounces silken tofu (1 cup), cut into 6 pieces Fresh Thai or Italian basil leaves and lime wedges, for serving Directions In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt. Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain. Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges. Cook's Notes You can find fresh wheat noodles at Asian grocery stores. Print