Chili-Crisp Pork & Asparagus Soba

Dinner · Lunch

Chili-Crisp Pork & Asparagus Soba

Chili crisp and tahini make a bold sauce for a bowl of soba, browned pork and asparagus. The asparagus cooks with the noodles for the last minute, keeping the stovetop work simple.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
4 servings

Bring it to the table

About this recipe.

Soba noodles with browned pork, crisp-tender asparagus and a creamy tahini-chili sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/3 cup chili crisp
  • 1/3 cup tahini
  • 3 tablespoons soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 12 oz dried soba noodles
  • 1 bunch asparagus (trimmed and cut into 2-inch pieces)
  • 2 tablespoons vegetable oil
  • 1 lb ground pork
  • thinly sliced scallion greens (for serving)
  • toasted sesame seeds (for serving)

A creamy sauce without dairy

Tahini gives the chili sauce body, and a splash of noodle water helps it spread over the soba. Brown the pork before breaking it up so the bowl gets a savory roasted flavor.

At the table

Serve in shallow bowls with the scallions and sesame seeds scattered over each portion.

The cooking plan

How to make Chili-Crisp Pork & Asparagus Soba.

  1. Whisk the chili crisp, tahini, soy sauce and rice vinegar in a small bowl until combined.

  2. Boil the soba in a large pot of water, following its package timing. Add the asparagus when the noodles have about 1 minute left to cook. Reserve 1 cup of cooking water, then drain and rinse the noodles and asparagus under cool running water. Keep the empty pot nearby.

  3. Heat the vegetable oil in a skillet over medium-high heat. Spread the pork across the pan and leave for about 5 minutes to brown. Break it up with a wooden spoon and cook for about 3 minutes more, until cooked through to 160°F. Stir in the sauce and cook for 1 minute, scraping the browned bits from the pan.

  4. Put the pork mixture, noodles and asparagus in the reserved pot. Add 2/3 cup of the cooking water and warm over medium heat for about 2 minutes, tossing gently. Add more reserved water if needed to loosen the sauce.

  5. Divide among bowls and finish with scallion greens and sesame seeds.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chili-Crisp Pork & Asparagus Soba

No ratings yet
Soba noodles with browned pork, crisp-tender asparagus and a creamy tahini-chili sauce.
Print Recipe Pin Recipe
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ⅓ cup chili crisp
  •  
    ⅓ cup tahini
  • 3 tablespoons soy sauce
  •  
    3 tablespoons unseasoned rice vinegar
  •  
    12 oz dried soba noodles
  • Fresh green asparagus spears1 bunch asparagus trimmed and cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  •  
    1 lb ground pork
  •  
    thinly sliced scallion greens for serving
  •  
    toasted sesame seeds for serving

Equipment

Large stockpot
Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the chili crisp, tahini, soy sauce and rice vinegar in a small bowl until combined.
  2. Boil the soba in a large pot of water, following its package timing. Add the asparagus when the noodles have about 1 minute left to cook. Reserve 1 cup of cooking water, then drain and rinse the noodles and asparagus under cool running water. Keep the empty pot nearby.
  3. Heat the vegetable oil in a skillet over medium-high heat. Spread the pork across the pan and leave for about 5 minutes to brown. Break it up with a wooden spoon and cook for about 3 minutes more, until cooked through to 160°F. Stir in the sauce and cook for 1 minute, scraping the browned bits from the pan.
  4. Put the pork mixture, noodles and asparagus in the reserved pot. Add 2/3 cup of the cooking water and warm over medium heat for about 2 minutes, tossing gently. Add more reserved water if needed to loosen the sauce.
  5. Divide among bowls and finish with scallion greens and sesame seeds.

Notes

Chili crisp varies in heat and saltiness. Taste the finished sauce before adding any extra seasoning.
Soba cooking times vary by brand; the asparagus needs only the final minute in the boiling water.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Cocoa & Cardamom Chai

Beverages

Cocoa & Cardamom Chai

Cocoa adds a chocolate note to this spiced black tea without turning it into a heavy drink. Crush the whole spices, bring them up to heat with the tea, then add milk and strain straight into mugs.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
6 small servings

Bring it to the table

About this recipe.

A warm black tea drink with cocoa, ginger, cardamom, cinnamon and milk.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 2-inch piece ginger (scrubbed)
  • 1 3-inch stick cinnamon
  • 10 green cardamom pods
  • 4 black tea bags
  • 1/4 cup honey
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 4 cups water
  • 1 1/2 cups whole milk

Whole spices give the cup its character

Breaking the cardamom pods and cinnamon before heating helps release their flavor. Straining as soon as the milk returns to a boil keeps the finished drink free of spice fragments.

At the table

Serve in warmed mugs while hot, with a spoon handy for any cocoa that settles.

The cooking plan

How to make Cocoa & Cardamom Chai.

  1. Crush the ginger, cinnamon and cardamom with a mortar and pestle to break them up and expose their aroma.

  2. Put the crushed spices in a medium saucepan with the tea bags, honey, cocoa, vanilla, salt and water. Heat over medium heat, stirring occasionally, until the liquid comes to a boil.

  3. Pour in the milk and stir. Bring just back to a boil, watching closely so it does not boil over.

  4. Immediately pour through a fine-mesh sieve into mugs, discarding the tea bags and crushed spices. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Cocoa & Cardamom Chai

No ratings yet
A warm black tea drink with cocoa, ginger, cardamom, cinnamon and milk.
Print Recipe Pin Recipe
Servings: 6 small servings
Course: Drinks
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Fresh ginger roots with a cut piece showing the yellow interior1 2-inch piece ginger scrubbed
  •  
    1 3-inch stick cinnamon
  •  
    10 green cardamom pods
  •  
    4 black tea bags
  • Golden honey in a glass bowl with a wooden honey dipper¼ cup honey
  •  
    2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 4 cups water
  • 1 ½ cups whole milk

Equipment

Saucepan
Saucepan
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Mortar and pestle or spice grinder
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Crush the ginger, cinnamon and cardamom with a mortar and pestle to break them up and expose their aroma.
  2. Put the crushed spices in a medium saucepan with the tea bags, honey, cocoa, vanilla, salt and water. Heat over medium heat, stirring occasionally, until the liquid comes to a boil.
  3. Pour in the milk and stir. Bring just back to a boil, watching closely so it does not boil over.
  4. Immediately pour through a fine-mesh sieve into mugs, discarding the tea bags and crushed spices. Serve hot.

Notes

Makes 4 larger mugs or 6 smaller servings.
Use a saucepan with room above the liquid; milk can rise quickly as it reaches a boil.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Crispy Salmon with Fennel-Date Salad & Tahini Yogurt

Dinner · Main Dishes

Crispy Salmon with Fennel-Date Salad & Tahini Yogurt

Salmon starts skin-side down in a cold skillet so the skin can brown as the pan heats. A fennel salad with dates and olives brings crunch and sweetness, while tahini yogurt gives the fish a creamy base.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
4 servings

Bring it to the table

About this recipe.

Pan-crisped salmon with a crunchy fennel, date and olive salad over lemony tahini yogurt.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/4 cup raw walnuts (optional)
  • 4 4–6-oz fillets skin-on salmon
  • kosher salt (to taste)
  • 2 garlic cloves (finely grated)
  • 3 tablespoons tahini
  • 2 teaspoons finely grated lemon zest
  • 4 tablespoons fresh lemon juice (divided)
  • 3/4 cup plain whole-milk Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • freshly ground pepper (to taste)
  • 1 large fennel bulb (thinly sliced; reserve fronds)
  • 1/2 cup coarsely chopped dill
  • 1/3 cup pitted dates (coarsely chopped)
  • 1/4 cup Castelvetrano olives (smashed and pitted)

Crunchy salad, crisp skin, creamy sauce

The dates and olives bring sweet and salty bites to the thin fennel. Keep the salad lightly tossed and serve the fish promptly so the skin retains its texture.

At the table

Use shallow plates with the sauce underneath the fish and the salad arranged to one side.

The cooking plan

How to make Crispy Salmon with Fennel-Date Salad & Tahini Yogurt.

  1. If using walnuts, toast them in a small dry skillet over medium heat for about 5 minutes, tossing often, until fragrant and lightly darkened. Let cool slightly and chop.

  2. Pat the salmon dry and season with salt. Arrange the fillets skin-side down in a cold, large cast-iron skillet. Put the pan over medium heat and leave the fish undisturbed for about 5 minutes, until the skin is crisp and releases from the pan. Turn and cook for about 4 minutes. Briefly hold each fillet on its sides to brown, about 30 seconds per side, and continue as needed until the thickest part reaches 145°F.

  3. Whisk the garlic, tahini and 1 tablespoon lemon juice in a bowl. Add the yogurt and mix until smooth, then season with salt to taste.

  4. In another bowl, whisk the lemon zest, olive oil and remaining 3 tablespoons lemon juice with salt and pepper. Toss with the sliced fennel, dill, dates, olives and optional walnuts.

  5. Spread tahini yogurt onto plates, set the salmon on top and arrange the fennel salad alongside. Finish with the reserved fennel fronds.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Crispy Salmon with Fennel-Date Salad & Tahini Yogurt

No ratings yet
Pan-crisped salmon with a crunchy fennel, date and olive salad over lemony tahini yogurt.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ¼ cup raw walnuts optional
  •  
    4 4–6-oz fillets skin-on salmon
  • kosher salt to taste
  • 2 garlic cloves finely grated
  •  
    3 tablespoons tahini
  • Finely grated yellow lemon zest beside a partly zested lemon2 teaspoons finely grated lemon zest
  • 4 tablespoons fresh lemon juice divided
  • ¾ cup plain whole-milk Greek yogurt
  • ¼ cup extra-virgin olive oil
  •  
    freshly ground pepper to taste
  •  
    1 large fennel bulb thinly sliced; reserve fronds
  •  
    ½ cup coarsely chopped dill
  •  
    ⅓ cup pitted dates coarsely chopped
  •  
    ¼ cup Castelvetrano olives smashed and pitted

Equipment

Cast Iron Skillet
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. If using walnuts, toast them in a small dry skillet over medium heat for about 5 minutes, tossing often, until fragrant and lightly darkened. Let cool slightly and chop.
  2. Pat the salmon dry and season with salt. Arrange the fillets skin-side down in a cold, large cast-iron skillet. Put the pan over medium heat and leave the fish undisturbed for about 5 minutes, until the skin is crisp and releases from the pan. Turn and cook for about 4 minutes. Briefly hold each fillet on its sides to brown, about 30 seconds per side, and continue as needed until the thickest part reaches 145°F.
  3. Whisk the garlic, tahini and 1 tablespoon lemon juice in a bowl. Add the yogurt and mix until smooth, then season with salt to taste.
  4. In another bowl, whisk the lemon zest, olive oil and remaining 3 tablespoons lemon juice with salt and pepper. Toss with the sliced fennel, dill, dates, olives and optional walnuts.
  5. Spread tahini yogurt onto plates, set the salmon on top and arrange the fennel salad alongside. Finish with the reserved fennel fronds.

Notes

Use a well-seasoned cast-iron skillet and let the skin brown before trying to turn the fish.
Cooking time varies with fillet thickness; check for 145°F in the thickest part.
Serves 4 as a main course, or up to 6 with smaller portions and additional sides.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Orange-Glazed Tofu & Roasted Broccoli

Dinner · Lunch

Orange-Glazed Tofu & Roasted Broccoli

Tofu and broccoli roast together while a sticky orange sauce comes together on the stove. Fresh juice and zest give the glaze its citrus flavor, with soy sauce, garlic and a little sriracha for balance.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
4 servings

Bring it to the table

About this recipe.

Crisp-edged tofu and roasted broccoli coated in a fresh orange, garlic and sesame glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 14-oz block extra-firm tofu (drained)
  • 3 tablespoons cornstarch (divided)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton kosher salt, plus more to taste)
  • 1 medium head broccoli (crown cut into 1–2-inch florets; stem peeled and cut into 3/4-inch pieces)
  • freshly ground pepper (to taste)
  • 2 tablespoons extra-virgin olive oil
  • 1 orange (zest and juice)
  • 2 scallions (white/pale green and dark green parts separated and thinly sliced)
  • 5 garlic cloves (finely grated)
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons honey (1 tablespoon plus 1 1/2 teaspoons)
  • 1 tablespoon unseasoned rice vinegar
  • 1/4 cup water
  • 1–2 teaspoons sriracha (to taste)
  • 2 teaspoons toasted sesame oil
  • steamed jasmine rice (for serving)
  • toasted sesame seeds (for serving)

Roast the texture, then add the sauce

Cornstarch helps the tofu develop a dry surface in the oven. Coat it with the glaze only after roasting so the sauce clings to the browned edges.

At the table

Spoon over hot jasmine rice and finish with scallion greens and sesame seeds.

The cooking plan

How to make Orange-Glazed Tofu & Roasted Broccoli.

  1. Heat the oven to 425°F. Wrap the tofu in several layers of paper towel or a clean absorbent towel, place on a rimmed baking sheet and weigh it down with a heavy pan for 10 minutes.

  2. Unwrap the tofu and tear it into 1 1/2–2-inch pieces. Toss with 2 tablespoons cornstarch and the measured kosher salt. Set it on one side of a large rimmed baking sheet. Add the broccoli on the other side, season with salt and pepper, then drizzle the olive oil over both and toss each to coat.

  3. Roast for 30–35 minutes, until the broccoli has browned in spots and the tofu is pale golden. Switch to the broiler and cook for about 3 minutes more, watching closely for the tofu to deepen in color.

  4. While the tray cooks, dissolve the remaining tablespoon cornstarch in the water in a small saucepan. Whisk in the orange zest and juice, white and pale green scallions, garlic, soy sauce, honey, rice vinegar and sriracha.

  5. Set the saucepan over medium-high heat and whisk constantly for about 3 minutes, until the glaze bubbles and becomes thick and glossy. Remove from the heat and stir in the sesame oil.

  6. Coat the roasted tofu and broccoli with the glaze. Serve over rice with the dark green scallions and sesame seeds on top.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Orange-Glazed Tofu & Roasted Broccoli

No ratings yet
Crisp-edged tofu and roasted broccoli coated in a fresh orange, garlic and sesame glaze.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Chinese-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 14-oz block extra-firm tofu drained
  • 3 tablespoons cornstarch divided
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt, plus more to taste
  •  
    1 medium head broccoli crown cut into 1–2-inch florets; stem peeled and cut into 3/4-inch pieces
  •  
    freshly ground pepper to taste
  • 2 tablespoons extra-virgin olive oil
  •  
    1 orange zest and juice
  • 2 scallions white/pale green and dark green parts separated and thinly sliced
  • 5 garlic cloves finely grated
  • ¼ cup soy sauce
  • Golden honey in a glass bowl with a wooden honey dipper1 ½ tablespoons honey 1 tablespoon plus 1 1/2 teaspoons
  •  
    1 tablespoon unseasoned rice vinegar
  • ¼ cup water
  • 1–2 teaspoons sriracha to taste
  •  
    2 teaspoons toasted sesame oil
  •  
    steamed jasmine rice for serving
  •  
    toasted sesame seeds for serving

Equipment

Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Wrap the tofu in several layers of paper towel or a clean absorbent towel, place on a rimmed baking sheet and weigh it down with a heavy pan for 10 minutes.
  2. Unwrap the tofu and tear it into 1 1/2–2-inch pieces. Toss with 2 tablespoons cornstarch and the measured kosher salt. Set it on one side of a large rimmed baking sheet. Add the broccoli on the other side, season with salt and pepper, then drizzle the olive oil over both and toss each to coat.
  3. Roast for 30–35 minutes, until the broccoli has browned in spots and the tofu is pale golden. Switch to the broiler and cook for about 3 minutes more, watching closely for the tofu to deepen in color.
  4. While the tray cooks, dissolve the remaining tablespoon cornstarch in the water in a small saucepan. Whisk in the orange zest and juice, white and pale green scallions, garlic, soy sauce, honey, rice vinegar and sriracha.
  5. Set the saucepan over medium-high heat and whisk constantly for about 3 minutes, until the glaze bubbles and becomes thick and glossy. Remove from the heat and stir in the sesame oil.
  6. Coat the roasted tofu and broccoli with the glaze. Serve over rice with the dark green scallions and sesame seeds on top.

Notes

Use unseasoned rice vinegar here.
Keep the peeled broccoli stem: its small pieces roast alongside the florets.
The roasting, pressing and rice preparation affect the complete timing; no total time is specified.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Ginger-Curry Chicken Noodle Soup

Dinner · Lunch

Ginger-Curry Chicken Noodle Soup

Bone-in thighs simmer in a ginger and curry broth before the meat is shredded for serving. Noodles and carrots cook in the same pot, and lime juice lifts the broth at the end.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
6 servings

Bring it to the table

About this recipe.

Chicken noodle soup with fresh ginger, curry powder, carrots and a bright lime finish.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb skin-on bone-in chicken thighs
  • kosher salt (to taste)
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions (white and pale green parts thinly sliced; dark green parts cut into 1 1/2-inch pieces)
  • 1 2-inch piece ginger (peeled and cut into matchsticks)
  • 6 garlic cloves (thinly sliced)
  • 1 tablespoon curry powder
  • freshly ground black pepper (to taste)
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • 3 medium carrots (peeled and cut diagonally into 1/4-inch slices)
  • 8 oz fresh wheat noodles (such as yakisoba or ramen; or use 6 oz dried ramen)
  • 1 tablespoon fresh lime juice (plus more to taste)
  • lime wedges (for serving)

Let the broth do the work

Simmering the thighs on the bone gives the broth flavor while the meat cooks. Removing the chicken before adding noodles makes it easier to control both textures.

At the table

Divide the shredded chicken among the bowls so every serving gets some, then add lime to taste.

The cooking plan

How to make Ginger-Curry Chicken Noodle Soup.

  1. Season the chicken with salt. Heat the oil in a large saucepan over medium heat. Add the white and pale green scallions, ginger and garlic with a little salt. Stir often for about 5 minutes, until the scallions soften and begin to brown.

  2. Stir in the curry powder and black pepper. Pour in the broth and water and bring to a boil. Add the chicken, lower the heat and simmer for about 18–22 minutes, until the thickest part of the thighs reaches 165°F without the thermometer touching bone. Move the chicken to a clean plate.

  3. Add the carrots to the broth and cook for 3 minutes. Add the noodles and dark green scallion pieces, then cook until the noodles are just tender, following their package timing as a guide. Remove from the heat and stir in the lime juice. Taste and adjust salt and lime.

  4. When the chicken is cool enough to handle, remove the skin and bones and shred the meat. Divide the soup among bowls and add the chicken. Finish with pepper and serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Ginger-Curry Chicken Noodle Soup

No ratings yet
Chicken noodle soup with fresh ginger, curry powder, carrots and a bright lime finish.
Print Recipe
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 lb skin-on bone-in chicken thighs
  • kosher salt to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions white and pale green parts thinly sliced; dark green parts cut into 1 1/2-inch pieces
  • Fresh ginger roots with a cut piece showing the yellow interior1 2-inch piece ginger peeled and cut into matchsticks
  • 6 garlic cloves thinly sliced
  •  
    1 tablespoon curry powder
  • freshly ground black pepper to taste
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • 3 medium carrots peeled and cut diagonally into 1/4-inch slices
  •  
    8 oz fresh wheat noodles such as yakisoba or ramen; or use 6 oz dried ramen
  • 1 tablespoon fresh lime juice plus more to taste
  • Fresh green lime wedges beside a whole limelime wedges for serving

Equipment

Saucepan
Saucepan
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Season the chicken with salt. Heat the oil in a large saucepan over medium heat. Add the white and pale green scallions, ginger and garlic with a little salt. Stir often for about 5 minutes, until the scallions soften and begin to brown.
  2. Stir in the curry powder and black pepper. Pour in the broth and water and bring to a boil. Add the chicken, lower the heat and simmer for about 18–22 minutes, until the thickest part of the thighs reaches 165°F without the thermometer touching bone. Move the chicken to a clean plate.
  3. Add the carrots to the broth and cook for 3 minutes. Add the noodles and dark green scallion pieces, then cook until the noodles are just tender, following their package timing as a guide. Remove from the heat and stir in the lime juice. Taste and adjust salt and lime.
  4. When the chicken is cool enough to handle, remove the skin and bones and shred the meat. Divide the soup among bowls and add the chicken. Finish with pepper and serve with lime wedges.

Notes

Makes 4 generous bowls or 6 smaller servings.
Fresh and dried noodles need different cooking times. Use the quantity listed for the type you choose and check tenderness before serving.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Miso-Roasted Tempeh & Mushroom Kale Salad

Dinner · Lunch

Miso-Roasted Tempeh & Mushroom Kale Salad

A miso-soy coating browns on tempeh and mushrooms in the oven, giving this kale salad a warm, savory center. Massage the greens with the maple-lime dressing while the tray roasts, then toss everything together.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
4 servings

Bring it to the table

About this recipe.

Roasted tempeh and mushrooms tossed with tender kale, cucumber and a maple-lime miso dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 tablespoons white miso (divided)
  • 3 tablespoons soy sauce (divided)
  • 1/3 cup extra-virgin olive oil (plus 3 tablespoons, divided)
  • 1 8-oz block tempeh (torn into 1 1/2-inch pieces)
  • 8 oz mixed mushrooms (torn or cut into 1 1/2-inch pieces)
  • 2 garlic cloves (finely grated)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pure maple syrup
  • 2 large bunches Tuscan kale (ribs and stems removed, leaves coarsely chopped)
  • 1/2 medium Persian cucumber (thinly sliced diagonally)
  • 1/2 cup basil and/or cilantro leaves (tender cilantro stems may be included)

Give the kale a little attention

Rubbing the dressing into the leaves changes their texture before the warm toppings go in. Tear the mushrooms and tempeh into similar-size pieces so they brown evenly.

At the table

Serve as a main-course salad while the roasted ingredients are still warm.

The cooking plan

How to make Miso-Roasted Tempeh & Mushroom Kale Salad.

  1. Heat the oven to 425°F. In a large bowl, whisk 3 tablespoons miso with 2 tablespoons soy sauce. Whisk in 1/3 cup olive oil, then add the tempeh and mushrooms and toss to coat. Spread on a rimmed baking sheet and keep the mixing bowl for the dressing.

  2. Roast for 20–25 minutes, until the tempeh and mushrooms are deeply golden.

  3. In the reserved bowl, whisk the garlic, lime juice, maple syrup, remaining 3 tablespoons oil, remaining tablespoon miso and remaining tablespoon soy sauce. Add the kale and massage the dressing into the leaves for about 4 minutes, until the greens soften.

  4. Add the roasted tempeh and mushrooms, cucumber and herbs to the kale. Toss to combine and divide among bowls.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Miso-Roasted Tempeh & Mushroom Kale Salad

No ratings yet
Roasted tempeh and mushrooms tossed with tender kale, cucumber and a maple-lime miso dressing.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 tablespoons white miso divided
  • 3 tablespoons soy sauce divided
  • 8 ⅓ tablespoons extra-virgin olive oil divided; 1/3 cup for roasting and 3 tablespoons for dressing in the base recipe
  •  
    1 8-oz block tempeh torn into 1 1/2-inch pieces
  •  
    8 oz mixed mushrooms torn or cut into 1 1/2-inch pieces
  • 2 garlic cloves finely grated
  • 2 tablespoons fresh lime juice
  •  
    2 tablespoons pure maple syrup
  •  
    2 large bunches Tuscan kale ribs and stems removed, leaves coarsely chopped
  •  
    ½ medium Persian cucumber thinly sliced diagonally
  •  
    ½ cup basil and/or cilantro leaves tender cilantro stems may be included

Equipment

Knife and cutting board
Mixing bowl
Wire whisk
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. In a large bowl, whisk 3 tablespoons miso with 2 tablespoons soy sauce. Whisk in 1/3 cup olive oil, then add the tempeh and mushrooms and toss to coat. Spread on a rimmed baking sheet and keep the mixing bowl for the dressing.
  2. Roast for 20–25 minutes, until the tempeh and mushrooms are deeply golden.
  3. In the reserved bowl, whisk the garlic, lime juice, maple syrup, remaining 3 tablespoons oil, remaining tablespoon miso and remaining tablespoon soy sauce. Add the kale and massage the dressing into the leaves for about 4 minutes, until the greens soften.
  4. Add the roasted tempeh and mushrooms, cucumber and herbs to the kale. Toss to combine and divide among bowls.

Notes

Check miso and soy sauce labels if avoiding particular allergens; both commonly contain soy, and some contain wheat.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.