I made this last night, has a serving this am.
Source-https://www.theguardian.com/food/2019/jul/17/hetty-mckinnons-noodles-in-ginger-turmeric-broth-recipe.
I tweaked the heck outta this though, those at the end.
Noodles in ginger turmeric broth
Serves 4
Extra-virgin olive oil
60g ginger, peeled
2 cloves garlic, finely chopped
150g shimeji (or sliced shiitake) mushrooms**
½ tsp ground turmeric
6 cups vegetable stock**
250g (from 1 can) chickpeas, drained**
300g somen or other thin wheat noodles**
4 baby bok choy, trimmed and sliced in half lengthways
1 serrano or long green chill, thinly sliced (optional)not today Satan
1 scallion, finely sliced
Sea salt and black pepper.
Halve your piece of ginger. Finely chop half of it, and thinly slice the other half.
In a medium pot on medium heat, drizzle with olive oil and add the finely chopped ginger. Reduce heat to low and stir for 60 seconds. Add garlic, mushrooms and turmeric, cook until the mushrooms are softened, about 2-3 minutes. Add the vegetable stock, chickpeas and remaining sliced ginger. Cover and simmer on low heat for 10 minutes.
Meanwhile, bring a pan of salted water to the boil. Add the somen noodles and cook according to packet instructions, about 2 minutes, until the noodles are just tender. Drain. If you are eating straight away and your broth is ready, divide the noodles directly into four serving bowls. If you are making the noodles ahead of time, drain and refresh under cold running water, and drain again.
Just before you are ready to serve, add the baby bok choy to the broth and cook for just 20-30 seconds. Ladle the broth directly over the hot noodles and top with chilli (if using) and scallions.
Tweaks-regular white mushrooms, used tofu cubes instead of chickpeas, angel hair pasta b/c I had that, which I cooked in 1 c of the veg broth, since that took 2 min to cook, I dropped alla that into the bigger. Soup was cloudier then the Guardian Food photo, tasted great.
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