Fragrant Ginger Garlic Carrot Noodle Soup

1.Heat the neutral cooking oil in a large pot or Dutch oven over medium heat.

2.Add the minced ginger and minced garlic to the pot. Sauté for 1 minute until fragrant, being careful not to let the garlic burn.

3.Pour in the white wine and let it simmer rapidly for 2 minutes, scraping up any browned bits from the bottom of the pot, allowing the alcohol to cook off slightly.

4.Add the vegetable broth, julienned carrots, soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes to the pot. Bring the mixture to a boil.

5.Once boiling, reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the carrots are tender-crisp.

6.While the soup simmers, cook the noodles according to package directions until al dente. Drain the noodles well and set aside.

7.Taste the broth and adjust seasoning if necessary (add more soy sauce for saltiness or pepper flakes for heat).

8.To serve, divide the cooked noodles evenly among four bowls. Ladle the hot soup, ensuring each bowl gets plenty of carrots, over the noodles.

9.Garnish generously with fresh chopped cilantro and scallions before serving immediately.