Buckwheat Noodle Soup

In our house we love pasta in soups, unfortunately we don’t eat very many grains or starches. This soup uses buckwheat (a grain!) noodles to achieve the same texture as pasta. This soup is great way to hit the reset button on your digestion because of the combination of slow cooked vegetables, bone broth, and fermented vegetables. Just remember the beneficial bacteria from the ferment won't survive the high heat- don’t simmer the kimchi! It is best to toss in at the end. Have fun experimenting with different vegetables in this recipe!

Active time: 20 minutes - Total time: 35 minutes / Serves 4

ingredients

• 2 Tablespoons coconut oil
• ½ pound of brussel sprouts, halved
• 1 yellow onion, diced
• 1 Tablespoon of ginger root, grated
• 5 cloves of garlic, minced
• 1 quart bone broth
• ½ cup of kimchi
• 2 poached eggs
• ½ package of organic sprouted buckwheat noodles
• Scallions, garnish
• Shaved radish, garnish
• Kale, shredded
• Organic fermented tamari
• Lime

method

Heat coconut oil in a small Dutch oven. Sear brussels sprouts and onions cut-side down until they are caramelized. Add the garlic and ginger, stir for 30 seconds with the onions and sprouts.

Add 1.5 quarts of stock and bring to a gentle simmer. While that is simmering, poach an egg or two. Cook noodles to the packages instructions and strain and rinse. Place a generous mound of noodles in the bottom of your bowls and drop the poached egg on top. Once the onions and Brussels are tender, add the roughly chopped 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 to taste. Store the broth and noodles separately and enjoy for up to four days.

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