Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Browning the aromatics—ginger and shallots—and briefly cooking a few tablespoons of hoisin sauce, develops a solid flavor base for this simple soup. You can use flat, wide rice sticks or thin rice vermicelli. Either way, cook the noodles according to the package directions, then immediately divide them among individual bowls; if left to stand, the drained noodles may stick together. If you like, serve with lime wedges and Sriracha hot sauce.
tablespoons neutral oil
inch piece fresh ginger, peeled and thinly sliced
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT