Bone broth is a superfood traditionally used in cultures all over the world, and for good reason. It’s a delicious way to support the digestive system, and subsequently the immune system, thanks to high amounts of collagen, glutamine, and other amino acids that heal intestinal permeability. This dish adds in savory buckwheat noodles and mushrooms for that perfect umami flavor.
Ingredients
Soup
- 1 ounce dried shiitake mushrooms, soaked in 2 cups hot water for at least 30 minutes (reserve liquid)
- 1 tablespoon ghee
- 2 slices organic bacon, no sugar added
- 1 large shallot, minced
- 3 garlic cloves, mashed with a knife and left whole
- ½ tablespoon minced ginger
- 1 lemongrass stalk, sliced in half lengthwise and then into 2 segments
- 1 ½ tablespoons unpasteurized miso paste (soy or chickpea)
- 2 tablespoons coconut aminos
- 6 cups beef or chicken bone broth
- Freshly ground black pepper
Soup add-ons
- 4 oz 100% buckwheat soba noodles (no added wheat)
- 2 large pasture-raised eggs
- 2 cups assorted mushrooms of choice, thinly sliced
- 1 cup scallions, white and green parts thinly sliced
- Seaweed snacks
Preparation
- Prepare the ingredients for the soup while the mushrooms are soaking.
- In a large pot, heat ghee over medium heat and add bacon, shallots, garlic, ginger, and lemongrass. Stir frequently until fragrant, about 3 minutes. Add miso paste and stir for 2 more minutes.
- Remove mushrooms from water, reserving the liquid, and thinly slice. Add dried mushrooms and coconut aminos, scraping the bottom of the pan, then immediately add the bone broth and mushroom soaking liquid to the pot. Bring to a boil. Reduce heat and add black pepper. Cover and simmer until flavors have blended, about 20 minutes.
- While soup is cooking, heat 2 additional pots with water, one for the noodles and one for the soft boiled eggs. Cook noodles according to the manufacturer's instructions. For the eggs, bring water to a boil and gently add the eggs. Cook eggs for 6½ minutes, then place into ice water to stop cooking. Peel, halve, and set aside.
- Strain soup, discarding everything but the broth, and return broth to the pot. When ready to serve, add mushrooms to the pot and ladle soup into individual bowls. Add noodles, ½ egg per bowl, scallions, and seaweed. Serve immediately.
Prepare the ingredients for the soup while the mushrooms are soaking.
In a large pot, heat ghee over medium heat and add bacon, shallots, garlic, ginger, and lemongrass. Stir frequently until fragrant, about 3 minutes. Add miso paste and stir for 2 more minutes.
Remove mushrooms from water, reserving the liquid, and thinly slice. Add dried mushrooms and coconut aminos, scraping the bottom of the pan, then immediately add the bone broth and mushroom soaking liquid to the pot. Bring to a boil. Reduce heat and add black pepper. Cover and simmer until flavors have blended, about 20 minutes.
Remove mushrooms from water, reserving the liquid, and thinly slice. Add dried mushrooms and coconut aminos, scraping the bottom of the pan, then immediately add the bone broth and mushroom soaking liquid to the pot. Bring to a boil. Reduce heat and add black pepper. Cover and simmer until flavors have blended, about 20 minutes.
While soup is cooking, heat 2 additional pots with water, one for the noodles and one for the soft boiled eggs. Cook noodles according to the manufacturer's instructions. For the eggs, bring water to a boil and gently add the eggs. Cook eggs for 6½ minutes, then place into ice water to stop cooking. Peel, halve, and set aside.
Strain soup, discarding everything but the broth, and return broth to the pot. When ready to serve, add mushrooms to the pot and ladle soup into individual bowls. Add noodles, ½ egg per bowl, scallions, and seaweed. Serve immediately.
Nutritional analysis (per serving, includes add-ons): Calories: 241, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 106mg, Fiber: 3g, Protein: 22g, Carbohydrates: 16g, Sodium: 893mg, Sugars: 5g
