Hetty McKinnon's noodles in ginger turmeric broth recipe

There is always the point during any season, either winter or summer, but predominantly during the cooler months, when you start to feel sluggish or uninspired. I call this the mid-season slump.

During times like this, I usually turn to one ingredient – ginger. Ginger is my everything ingredient, the one that makes me feel better when I’m feeling poorly, and the one that stirs the warm embrace of nostalgia. After nights of over-exuberance, ginger fried rice ameliorates a distressed tummy and pounding head (AKA hangover).

This is a dish is designed to restore our sense of wellbeing. I’ve used a bold amount of ginger and you can even increase the amount if you want an even more intense spice. The broth is warming and immune system-boosting – you could also add a can of coconut milk if you would prefer a creamy soup. I used thin somen noodles but you could substitute with thick udon, earthy soba or gluten-free rice noodles.

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)
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.