Gingered Tomato Broth with Pappadam Noodles

1. 1

   Using scissors, cut pappadams into 1 inch wide noodles.

2. 2

   Stack spinach leaves, roll them into a tight log, and cut into 18 inch chiffonade.

3. 3

   Heat oil over moderate heat.

4. 4

   Add cumin seeds, ginger and jalapeno, fry until seeds darken slightly.

5. 5

   Stir in turmeric and tomato and cook about 4 to 5 minutes.

6. 6

   Add stock and bring to a boil.

7. 7

   Reduce heat, cover and simmer for 15 minutes.

8. 8

   Season.

9. 9

   Just before serving, add noodles and spinach and simmer for a bare minute.

10. 10

    Ladle into warmed bowls and garnish with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.