Soba Noodles With Ginger Broth and Crunchy Ginger Recipe (2024)

Made this tonight because it sounded delicious - and it was! The three pots individually are simple preparations - the topping, the broth and then noodles - and each is pretty low effort. Since the smells elicited applause from the family - the cooking process was low stress and soothing. I thought the result was terrific - as did the other appreciative eaters - and will make again (and again). The non-vegans enjoyed with Salmon, the vegans with some leftover eggplant - all were happy.

I made this yesterday and it was indeed delicious. The crunchy topping was so good I could just eat that by itself. The only problem was that with 8 oz of soba noodles it is more like a light...very light...dinner for two, not 4.

Steamed some halved baby Bok Choy in a steamer just above the broth during the last few minutes. Gorgeous and delicious. We used at least twice the amount of ginger topping recommended. I would make more of that next time to have some left over.

Spectacular. Served with fried tofu strips, soft egg and slivers of spinach make it a full delicious meal. Highly recommended

I'll be honest, I usually roll my eyes at Ottolenghi recipes, too much work, too many detailed steps, too fussy, too much cleanup. BUT, I had all of these items on hand and thought why not. It's perfect. The flavours are deep and rich and so satisfying. I made for two and had enough for two nights (I made enough soba for two portions each night). I added a 6 min egg and some peppery greens to the bowl at the end. I can't rave enough about this.

Shallots come in all sizes. Please provide measurement.

SO DELICiOUS! Followed the recipe exactly, was soothed not stressed by the number of steps, as daughter and husband loved the smells and were working nearby. Steamed some shrimp and asparagus and people built their own bowls. This is added to the rotation! I did double the noodles for leftovers and super glad I did.

Seems like the paprika and chili flakes could be tossed into the pan near the end of cooking the ginger crumbs, eliminating a step and a bowl. Would one's taste buds detect a difference?

This was delicious; I added tofu and bok choy to round it out. I agree with the other reviewers though that it generated a LOT of dishes. Also there were fussy bits that seemed unnecessary (like the little bit of paprika in the infused oil). I'd make it again but will plan for the extreme dishes situation.

Re washing up: Some years ago, my book group read Wallace Stegner's Crossing to Safety, and my eye was caught by a sentence which I paraphrase: the kitchen looked as they do when a superb cook knows she won't have to wash the dishes. Some time later, a professional chef mentioned to me that she always washes up as she goes along. I learned my lesson. That is why this recipe presented no big washing-up problems at all: so much is or can be made ahead of time, and then after dinner no big deal.

Made this tonight and we all loved it. Added some minced garlic to the crisp with the panko, a little mirin to the finished noodles (which were doubled) and some miso in the finished broth (also doubled). Plated with a piece of pan roasted Chilean sea bass and some steamed asparagus. Rave reviews all around!

This is an exceptionally delicious recipe. I am bringing the ingredients to make at my friend's house where I will be visiting for a couple of days. So pleased to be bringing this meal as a thank-you gift.

This is one of few recipes I have found for soba noodles that doesn't involve a list of ingredients that are hard to find where I live. Soba (buckwheat) noodles are a tasty diabetic alternative to brown rice and whole grain pasta. Thank you!

Enjoyed this recipe very much. I also served with bok choy. Used some of the leftover topping and chili oil with simple grilled salmon which was fantastic. Have also used the topping on chicken tacos and sautéed greens. Going to make more now for tonight’s fish supper and to have on hand. Have recommended to many!

Loved this! Made double the ginger crumbs. Chile paprika oil was delicious- who knew it was that easy to make something so delicious?!

This was one of the most flavorful things I've ever made, and one of my davorite meals in NYT Cooking so far. That being said - took me almost two hours to make, not 45 minutes, and there was a substantial number of pots and pans used. This is not great for a weeknight. For a protein, I velveted some thinly sliced pork loin and added a splash of rice vinegar., and stir fried it while the noodles were finishing. I just topped the noodles with the meat when serving.

Keep it thin for a spoon

I have three different jars of chili crisp in my pantry/fridge. I couldn’t in good conscience make another version, so I just used a premade chili crisp and saved 30 mins. I also have been craving some delicious white rice, and I decided to use that, instead of prepping a pile of soba noodles. It was excellent. All day, I’ll recommend this recipe. It’s outstanding.

Loved this. Gingery, spicy, earthy with the soba noodles. Saw a note about not discarding the solids. Anyone have recommendations for how to use / repurpose them?

As others have said - wonderful smells while this is being put together and we could eat that topping on almost anything! A bit of clean up, but well worth it.

Generally good - but in classic ottolenghi fashion he has you make your own chili crisp (?!?!) Good starting point for various riffs

I'm unsure how this could be made in 45 minutes unless you subtract the time of prepping all the ingredients. Next time I'll have my sous chef do that so I can assemble it in under an hour. Also, please include the additional ingredients (2 cups water, 1 1/4 tsp. salt) to the ingredient list. And I agree, this makes 2 servings. I doubled the recipe and it fed 4.

I am drawn to any recipe with ginger and sesame, but this was pretty “meh” for me. I followed the recipe exactly, but added sautéed baby bok choy and mushrooms when serving. All said, I used three pots and two skillets - the end result did not justify all the dishwashing that followed. Also, even with the addition of veggies, we got three dinner-sized servings - I can’t imagine this serving four.

Lovely!Added bok choy, as suggested, and grilled shrimp.

Enjoy with salmon, shrimp, chicken, bok choi...8 oz of soba noodles it is more like a light...very light...dinner for two, not 4.Double the ginger topping.Start with the broth.- - Add some minced garlic to the crisp with the panko, a little mirin to the noodles and some miso in the finished broth (also doubled). - Use leftover topping and chili oil with simple grilled salmon- Watch the ginger topping very carefully after adding the panko, it burns quickly if not stirred continuously

Made this exactly as stated except for adding some book choy and fresh shiitake mushrooms to the broth after straining, then tossed in some raw shrimp, turned off the heat and let the broth steep until the shrimp was pink. Absolutely delicious! Such a perfect balance of flavors. I’m already looking forward to the leftovers!

I made bone broth with chicken, adding a 2” piece of ginger and a peeled head of garlic as a base for this recipe. It was absolutely fantastic!!

Made it with the addition of a few tbsp of white miso at the end. Poached cod in the broth and served with seared bok choy. Overall this is a simple recipe that allows you to add your own touch.

I made this as written, except doubled the toppings based on other reviews and bulked it out with bok choy, roasted eggplant, and tofu. I would skip the lime juice next time - overpowered the other flavors and just made it taste a little sour. The topping recipe reminded me of one I like slightly better that uses half garlic and half ginger - I'd like to try replacing half of all the ginger with garlic in this recipe and see if I like it better.

I made too much and composted the leftovers, I see no way to reheat without the noodles turning to mashed noodles… Any suggestions? I loved the the dish!