Gingered Tomato Broth with Pappadam Noodles

Directions

Using scissors, cut pappadams into 1 inch wide noodles.

Stack spinach leaves, roll them into a tight log, and cut into ⅛ inch chiffonade.

Heat oil over moderate heat.

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

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

Add stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes.

Season.

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

Ladle into warmed bowls and garnish with cilantro.