Ginger Broth With Carrot Noodles And Wilted Spinach

Directions

1. Place fennel seeds in a small, dry skillet. Set skillet over med heat.
2. Toast seeds, shaking skillet occasionally, till aromatic, 2 - 4 minutes.
3. Transfer fennel seeds to a med saucepan; set pan and seeds aside.
4. Repeat toasting process with the sesame seeds, toasting in the dry skillet till aromatic, 1 - 3 minutes. Transfer the sesame seeds to a small bowl, and set aside.
5. Add in the ginger, cardamom, and star anise to the saucepan containing the toasted fennel seeds Add in water, and cover. Set over high heat, bring to a boil. Reduce heat; simmer, with lid ajar, till liquid has reduced to about 4 C, 45 - 60 minutes.
6. Using a vegetable peeler, make the carrot noodles: Run the peeler along the length of each carrot, and rotate the carrot a quarter-turn** (or possibly you could julienne and have the same or possibly similar effect) with each new strip.
7. Strain the ginger broth through a fine sieve set over a heat-proof bowl; throw away solids. Return broth to saucepan; set over med heat. Add in carrot noodles. Cook till noodles are just tender, about 3 minutes.
8. Add in the spinach, and cook till just wilted, about 30 seconds. Season broth with salt and pepper. Using a slotted spoon, divide the carrots and spinach among four soup plates. Top each serving with the reserved toasted sesame seeds and the scallions.
9. **Turning slicer is available from Katagiri, 226 East 59th St, NY, NY