Pea Tips In Broth Recipe

Prepare aromatics

Peel and thinly slice or mince the garlic. Peel the ginger and slice into very thin matchsticks or 2–3 thin slices to release flavor. Reserve.

In a medium saucepan, combine vegetable broth and water. Add the sliced garlic and ginger to the liquid.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and let the broth gently infuse for 8–10 minutes. Keep covered to retain aromatics.

After infusion, remove and discard the ginger slices (or leave them if you prefer stronger ginger flavor). Stir in soy sauce, rice vinegar, salt, and white pepper. Taste and adjust seasoning: add more soy sauce for saltiness or a touch more vinegar for brightness.

While the broth infuses, trim pea tips: remove any thick stems or tough portions, leaving tender shoots and leaves. Rinse thoroughly and spin or pat dry. Arrange in a large bowl so they're ready to cook quickly.

Slice the scallions thinly on the bias, separating white and green parts. Keep whites and greens separate.

Heat a wide skillet or shallow sauté pan over medium heat. Add neutral oil. When shimmering, add the white parts of the scallions and sauté 30–45 seconds until fragrant but not browned.

Add the pea tips in two batches if needed so they wilt evenly. Toss with tongs for 30–60 seconds until just wilted but still vibrant green. Drizzle sesame oil and optional red pepper flakes, toss to combine. Remove from heat.

If you prefer the pea tips directly in broth (rather than wilted separately), ladle 1 cup of hot broth into the skillet as you add pea tips to briefly blanch them for 20–30 seconds, then remove and place in serving bowls.

Bring the infused broth back to a gentle simmer and skim any foam. If you removed ginger, ensure the broth is hot but not rapidly boiling when serving.

Divide wilted or blanched pea tips among 4 shallow bowls (approximately 2 cups per serving). Arrange pieces so the tender leaves sit attractively.

Ladle hot broth over the pea tips, about 1 to 1 1/4 cups per bowl, enough to submerge the tips partially and create a clear shallow soup.

Finish each bowl with the green parts of the scallions, a small drizzle of sesame oil (about 1/4 tsp), a squeeze of lemon juice if using, and a sprinkle of toasted sesame seeds and microgreens if desired. Taste one bowl and add salt or a few drops of soy sauce as needed.

Serve immediately while hot. Leftovers: store broth and pea tips separately in the refrigerator up to 2 days; reheat broth and briefly re-wilt pea tips before serving.