Silken broccoli & ginger with fiery ginger matchsticks recipe

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  • Yield: 4 Servings


  • 2 Tbsp light oil (such as vegetable or sunflower)
  • 6 fat spring onions [scallions], sliced
  • 2 Tbsp peeled and finely chopped fresh ginger
  • 1 garlic clove, chopped
  • 3⅓ cups (800 ml) homemade or light vegetable stock
  • 1½ heads broccoli, finely chopped
  • 5½oz (150 g) firm silken tofu
  • ½ grated lemon zest, plus a squeeze of juice
  • sea salt and freshly ground black pepper
For the fiery Ginger Matchsticks
  • ¾in (2 cm) piece of fresh ginger, peeled
  • cornflour [cornstarch], for dusting
  • light oil, for shallow frying
How to Make It
  1. Heat the oil in a large saucepan set over low heat and sauté the spring onions, ginger and garlic for about 10 minutes until soft.
  2. Meanwhile, chop the ginger for the matchsticks into fine strips with a sharp knife or using a julienne cutter or mandoline. Sprinkle a little cornflour onto a plate and toss the ginger matchsticks in it to lightly coat.
  3. Heat a little oil in a small non-stick frying pan until hot. Scatter in a few of the ginger strips and fry, stirring regularly, for about 1 minute, or until golden brown. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper. Repeat to fry the remaining matchsticks, then set aside.
  4. Once the onions have had their 10 minutes, add the stock and bring to the boil. Add the broccoli, pop a lid on the pan and cook for 3 minutes until the broccoli is just cooked but still green. There’s not a huge amount of liquid, so push the broccoli down into it and make sure you stir everything around a couple of times during cooking.
  5. Transfer the soup to a blender and blitz until very smooth. Add the tofu and lemon zest, and season with salt, pepper and a squeeze of lemon juice. Blend again, then taste and adjust the seasoning, if you need to.
  6. Pour the soup straight into 4 warmed bowls and top each with a little pile of ginger matchsticks, to serve.

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