Gingery Chicken and Rice Noodle Soup with Crispy Garlic

Chicken Ginger Noodle Soup

Chicken Ginger Noodle SoupHappy New Year, pals! Whoo! Last year did fly by, didn’t it? No, I’m kidding of course, it didn’t fly by, it was grim and interminable and everyone hated it, but at least we’re spinning away from the winter solstice. January 2021 is now upon us, and we can fall back on tried and tested aphorisms such as “it’s darkest before the dawn” and “soup is the best thing to get you through January”. (Sometimes we change that to “whisky is the best way to get through Tuesday” but a lot of you are doing dry January and we don’t want to put you off your game.)

Soup is so essential to maintaining our sanity through the short, cold winter days that we always cook up a big batch of stock from the roast turkeys and rotisserie chickens that we’ve made since November, and then freeze it in large ice cube trays or plastic containers, so we have a store of rich, versatile broth for any soup recipe we need. Often, too, we’ll make a large pot of soup from the broth, and then freeze that so it’ll last several weeks. We’ve already blogged some of our favorites: a thick Nettle (or Spinach) and Potato soup, a Creamy Mushroom Soup with Black Rice, which quickly became a favorite, a classic Tomato Soup (with cheesy toasts that will blow your mind) and a Chicken and Potato Chowder (which we made a batch of last month and thawed this week). There’s a reason why “Chicken Soup for the Soul” is a trademark, and there’s a reason why chicken soup works so well to raise the spirits. We’d like to introduce you to our new favorite variation on the theme: Gingery Chicken and Rice Noodle Soup with Crispy Garlic.

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Kumquat-Ginger Smash

Kumquat-Ginger Smash

Once you’ve made the Kumquat- Ginger Syrup, whipping up this drink is about as simple as it gets. Muddle some of the kumquats and their syrup in a rocks glass, add rum and a few ice cubes and stir. Top with some club soda. Bam, done. 
Kumquat-Ginger Smash

Dark rum tends to have notes of vanilla and clove which is a lovely complement to the sweet/tart flavor of the kumquat syrup. The ginger in the syrup adds to the spiciness, making this a perfect drink in both warm and cold weather. It’s basically a Dark ‘N’ Stormy, with a twist. Yes, please. 

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Kumquat-Ginger Syrup

This kumquat ginger syrup, made from tiny, tasty, nutritious citrus and fresh ginger, is a delicious and versatile cocktail mixer.

Kumquat Ginger Syrup

The majority of things that I buy at the grocery store or farmer’s market, I know exactly what I want to do with. Broccoli rabe looks good? Let’s make a pizza or maybe pasta with white beans. Carrots are on sale? Let’s roast them with honey and thyme or make carrot cupcakes. Totally reasonable.

Then there are the impulse buys. I saw these kumquats and I just had to have them. I mean, look at them!


They’re like teeny, tiny oranges meant for a doll! I ask you, reader: how could I resist them? Well, I couldn’t, which is why you’re looking at pictures of them right now. The thing is, I had absolutely no idea what to do with them once I got them home.

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Simple and Delicious Fried Rice

Simple and Delicious Fried RiceI might have mentioned that we’ve had a lot of company this summer. Like, a lot. And while we both love entertaining and cooking for a crowd (seriously, we’re so, so nerdy about it), it can be quite draining. So now that summer’s over and we’re back on our own, all we seem to be craving are the simplest, easiest, quickest things we can come up with. I mean quick like a sliced tomato sprinkled with Maldon salt and topped with a basil leaf. Or a slice of bread topped with mango chutney and melted cheddar. That kind of quick.

Though for some unfathomable reason, Matt frowns on my I’m-too-tired-to-even-care dinner, which is frozen peas eaten directly out of the bag. See, it’s genius because they defrost as you chew them. Oddly enough, Matt made that same exact face when he caught me in the… act.

Anyway, for those of you who I haven’t traumatized, I’m going to tell you something shocking. Are you ready? If you have some cold, leftover rice in your fridge, you are seconds away from a delicious, healthy dinner. That’s right. Seconds. Okay, minutes, but making fried rice is still crazy quick.

And once you know the method, this homemade version will be so much better than the greasy, soggy kind that you get free with your Chinese take-out.

Simple and Delicious Fried Rice

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Noodles With Ginger, Pork (or turkey) and Bok Choy

Noodles With Ginger, Pork and Bok Choy

Okay, as those of you who live on the east coast of the U.S. know, winter has decided to be extremely, um… generous with us lately. In fact, we are pretty much being bent over it’s knee and spanked like a naughty toddler. We still have a foot of snow on the ground and there’s another snowstorm coming tonight. Yay? (I figure if I pretend to be cool/whatever about it as opposed to horrified, winter will get bored and GO AWAY).

WINTER: Warm weather is life’s great lie! Once you accept your icy fate, this frozen hell-scape will welcome you and you will know peace!
EMILY: [Chomps on a gingery noodle] Okay.
WINTER: Is that all you have to say? No begging? No mewling?
EMILY: [Goes for seconds] Nope.
WINTER: Well, that’s disappointing. [Makes a small child slip and drop his hot chocolate]. Ah, better.

Nerd warning: Want to see a picture of  Matt trying to get to the grocery store? Winter is still coming, it seems. Bloody hell.

No joke, for the first time in my life I had to drive on a highway through a blizzard and it was not fun (remember, this New York City girl just got her driver’s license a year ago). Matt practically had to pry my hands off the steering wheel when we got home because I was gripping it so tightly.

Luckily there are some dishes that work well regardless of the season, and this is one of them. I would happily make this on a warm summer night (remember those?), or on a freezing cold one. It was inspired (again) by a Melissa Clark recipe, though I changed the ratios a bit (more bok choy, added hoisin and sriracha). It’s got a great kick from the ginger and chili, and you should feel free to make it as spicy as you like.

Noodles With Ginger, Pork and Bok Choy

Noodles With Ginger, Pork and Bok Choy
Separate bok choy stems from leaves


Noodles With Ginger, Pork and Bok Choy
Bok choy stems with scallion, ginger and chili.


Noodles With Ginger, Pork and Bok Choy
Ginger in black vinegar. Yum.

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