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.
Tips & Tricks: I know the list of spices is long but it’s well worth it. However, if all these whole spices aren’t on hand, you can use curry powder instead. I usually swap out for 2 tablespoon or so- use to your taste.
If you can get ahold of fresh turmeric, you can substitute about 2″ of fresh for the 2 teaspoons of dried.
Also, for the noodles, I prefer to use a wide pot that can hold the length of the noodles. This helps the noodles cook evenly and you don’t need to waste broth.
Stock up: get the pantry ingredients you will need: Noodles, Spices, Eggs