This is a great alternative to a heavy, fall soup. The clear broth is soothing, filled with bright flavours such as ginger and lime juice, and packed with nutrient dense ingredients such as garlic, spinach, bok choy, and sweet potato. Eggs are added for protein, but any other ingredient such as tofu, tempeh, chicken, or fish can be substituted. This is best enjoyed right away, in order to let the freshness of the veggies shine through.
Ginger-sesame noodle soup (makes 4 servings)
- 8 cups vegetable stock or water
- 1 tsp coconut oil, olive oil or avocado oil
- 1 cup mushrooms, sliced
- 1 onion, sliced thinly
- 3 cloves of garlic, minced
- 1 inch knob ginger, grated
- 1 sweet potato, peeled and sliced into half moons
- 1 tsp sesame oil
- 1 tbsp tamari
- 2 bundles buckwheat noodles or 2 packages fresh udon noodles
- 1/2 tsp miso paste
- 2 handfuls spinach
- 1 head bok choy, stalk and leaves, sliced thinly (kale, swiss chard or beet greens can be substituted)
- 8 eggs, soft boiled
- handful fresh cilantro or parsley
- salt and pepper to taste
In a heavy bottomed stock pot, add the oil and heat over medium heat. Saute the onion, garlic and ginger for 3 minutes, until tender and the aromatic oils are released. Add the vegetable stock or water, and the sweet potato, tamari, bok choy, miso and mushrooms. Bring up to a boil, turn down to a low simmer and allow the vegetables to cook for 10 minutes. Add the noodles, and allow to cook for another 8 minutes, until the noodles are tender. Add the sesame oil, spinach and cilantro/parsley. Taste for salt and add pepper if desired.
Pour into bowls and top with two sliced soft boiled eggs or protein of your choice. Enjoy! This is delicious served with kimchi and fresh bean sprouts.