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This Anglo-Indian mulligatawny soup blends curry spices with vegetables in a smooth, warming broth. A comforting winter dish with layers of flavor from aromatic spices and optional sauces. Perfect for spice lovers seeking a hearty soup.
Onion and ginger char black on a flame to give the broth its signature smoky depth. They go into water with toasted spices, dried mushrooms, kombu (kelp) and a few aromatics, simmering for an hour to extract flavour. The broth strains clear; tofu poaches in it briefly. Rice noodles cook separately; everything assembles in bowls with a pile of fresh herbs and chillies.
Firm tofu blocks halve crossways into triangles. A small slit cuts into each triangle to make a pocket. Vegetable filling stir-fries quickly with shallot, garlic, soy sauce and a pinch of sugar; cools. Pockets stuff with filling. Stuffed tofu dips into a thin rice-flour batter; fries in moderately hot oil 3-4 minutes till crisp gold all over. Eats hot with whole fresh chillies on the side and a saucer of sweet-soy dip.
A firm wheat dough rests while you build a clear, ginger-forward broth with beef, tomato and warming spices. When the broth is ready, the dough is rolled into a thick sheet, brushed with oil and cut into long strips. At the moment of cooking, each strip is held over the simmering broth and pinched into rough 3-4 cm squares that drop in. The noodles cook in 2-3 minutes. Greens and coriander finish.
A simple wheat-flour dough rests while a clear, ginger-and-garlic-forward broth simmers with beef (standing in for yak), Sichuan peppercorn and a tomato. The dough is rolled and cut into thin noodles, or, if you prefer, store-bought egg noodles. Vegetables and greens go in at the end; fresh coriander and chilli on top. Honest, restorative, not fancy.