One of the easiest things to make at home is broth. Toss vegetables, herbs, and/or spices in a pot, cover with water, then let cook for an hour or so. The result is a delicious liquid that you could easily drink by itself or use in your favorite soups. Usually every other week or so, I make a big batch of broth to freeze (usually in freezer-safe ball jars.) You can also use scraps instead of whole vegetables. Onion ends/peels, carrot peels/tops, and celery bottoms/tops- all work really well.
Now that I’ve convinced you of the curry broth, this noodle bowl is another 10 minutes. The noodles soak up all the flavor you made in the broth and the greens help bring the oomph. This is about as easy as dinner can be (just waiting for the broth is the hardest part!)
A warming broth bowl with hearty noodles, fresh greens, and topped with a hard-boiled egg.
Curry Broth (see note)
10 cups water
1 large onions, skin on and quartered
4 large carrots, chopped
4 ribs of celery, chopped
2 cloves garlic, smashed
1 tablespoon fresh chopped ginger
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek
4 black peppercorns
2 whole cloves
2 teaspoons mustard seeds
1 cinnamon stick
1 cardamom pod
2 teaspoons ground turmeric (see note)
Salt, to taste
4 cups broth
4 ounces wide udon noodles
2 cups baby spinach
2 eggs poached, soft-boiled, or hard boiled
Minced cilantro, for topping
Lime wedges, for serving
Crushed red pepper, for serving
Combine ingredients for the broth in a large stock pot. Bring to a boil, reduce to a simmer, and let cook for 45 minutes or longer as desired. I usually like to get the liquid down to 7 to 8 cups. Strain, measure out 4 cups of the broth and save any leftover broth for another recipe.
Place the broth back in the pot, bring to a boil, and add the noodles. Cook the noodles until just tender then stir in the spinach. Continue to stir, and cover if needed, until the spinach is wilted. Transfer both the noodles and broth to two bowls. Top with your choice of egg and a sprinkle of fresh cilantro.
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