Access to all articles, new health classes, discounts in our store, and more!
Buckwheat Noodle Soup
Serves 4
Active time: 20 minutes
Total time: 35 minutes
Ingredients
- 2 tablespoons coconut oil
- ½ pound of Brussels sprouts, halved
- 1 yellow onion, diced
- 1 tablespoon ginger root, grated
- 5 cloves of garlic, minced
- 1½ quarts bone broth
- ½ cup kimchi, roughly chopped
- 1 or 2 eggs
- 4 ounces sprouted buckwheat noodles
- Radish, shaved, for garnish
- Scallions, sliced, for garnish
- Kale, shredded, for garnish
- Tamari, to taste
- Lime juice, fresh squeezed, to taste
Directions
- Heat coconut oil in a small Dutch oven. Sear Brussels sprouts cut-side down with diced onion until caramelized. Add the garlic and ginger, and stir for 30 seconds.
- Add the bone broth and bring to a gentle simmer.
- While it is simmering, poach an egg or two. Cook noodles according to the package instructions, strain, and rinse. Place a generous mound of noodles in the bottom of your serving bowl and drop the poached egg(s) on top.
- Once the onions and Brussels sprouts are tender, add the kimchi, along with a couple teaspoons of the kimchi juice from the jar.
- Garnish with radish, scallions, and kale. Gently pour the hot broth into the serving bowl, covering all the contents. Season with tamari and lime juice to taste.
- If not serving immediately, store the broth and noodles separately for up to four days.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other recipes by Taylor Allen:
Chile Verde with Black-Eyed Peas
Published in the Price-Pottenger Journal of Health & Healing
Spring 2022 | Volume 46, Number 1
Copyright © 2022 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide