Pamela Toman

Tag: shallot

Ginger Soba Noodles

Delicious broth and flavored breadcrumbs.

This recipe is a fair amount of work and only serves 4 as a light meal as written, so doubling is worthwhile. We stretch it even further with marinated tofu dominoes, red cabbage, roasted broccoli, boy choy, soft egg, and/or peppery greens.

Prepare the chili oil first:

Ingredients Step
2 T olive oil Heat in a skillet over medium until quite hot but not smoking.
¼ t. sweet paprika
¼ t. smoked paprika
1½ t. red pepper flakes (optional)		 Place in small heatproof bowl. Pour hot oil on top. Set aside to infuse.

And then prepare delicious crunchy gingery breadcrumbs:

Ingredients Step
2 T. olive oil Heat in the same skillet until hot.
2 inches ginger, finely chopped
1 shallot, finely chopped		 Add ginger and shallot to the hot oil. Cook, stirring often, until starting to brown.
¼ c. panko
¼ t. salt		 Add to hot oil. Cook 4-6 more minutes, stirring often, until nicely toasted. Transfer to bowl and set aside.

And then prepare a delightfully tangy broth:

Ingredients Step
2¼ c. broth
4 inches ginger, roughly chopped
1 shallot, roughly chopped
1 small head of garlic, halved crosswise
¾ c. water
1 t. salt		 Bring to simmer in medium lidded saucepan, then cover and cook for 25 minutes.
Drain through a sieve set over a bowl, discarding solids.
strained broth
1¼ c. hot water		 Return to saucepan and keep warm until ready to serve.

And finally prepare the noodles:

Ingredients Step
7-9 oz. soba noodles Boil according to package instructions, drain then run under cold water. Return to saucepan.
2 T. lime juice
2 T. soy sauce
⅓ c. cilantro, roughly chopped		 Toss noodles with seasoning.

Source: Yotam Ottolenghi (NYT Cooking)

Ginger Soba Noodles was published on 18 September 2025.

Recipe uses: ginger, stock, panko, shallot, soba, lime, cilantro

Carrot White Bean Salad

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable).

Substituting other herbs and sweeteners works well. Thyme and maple syrup, for instance, is another nice combination.

Have it ready a bit before serving; it improves as it sits.

Ingredients Step
scant ¼ c. olive oil
heaping ⅓ c. shallot, very thinly sliced		 Saute briefly, just enough to take off the raw onion edge.
warmed shallots and oil
3 T. lemon juice
¼ c. dill, chopped
scant ¼ t. salt		 Combine and adjust dressing to taste. Don't sweeten yet. Set aside.
4 carrots, sliced (~2 c.)
olive oil		 Saute the carrots in batches so they stay in a single layer, until deeply browned (~12 minutes per layer).
3 c. white beans (2 cans) Add. Cook about 5 minutes, until the beans are heated through.
dressing
~2 T. honey		 Stir dressing in. Sweeten to taste (consider the carrots).
⅓ c. sliced almonds, toasted Serve with toasted almonds.

Source: Heidi Swanson (101 Cookbooks)

Carrot White Bean Salad was published on 5 May 2024.

Recipe uses: shallot, carrots, white-beans, dill, almonds