Recipe by Chef Amanda DeLaura
We are quickly approaching the time of the year in which it is finally socially appropriate to live off of soups again. I joke! But not really. Yay for you and me, as soup is one of the easiest, quickest, and most affordable nutrient-dense meals you can make! You can also just about add anything to your soup, which is great because it really means you can cook seasonally and locally — which I think is the best way to cook as it yields a greater understanding and respect for our land and our farmers. Squash, bock choy, and beans are all currently in season and can easily be added/substituted for the mushrooms in this recipe. I hope you find some. Happy cooking and bon appétit!
Makes 4 large servings
16 oz brown rice soba noodles
2 Tbsp EVO*
6 cups vegetable, chicken or seafood broth
1 large piece of ginger (about 2” long), chopped
1 piece of lemon grass, chopped
2 bayleaves (fresh or dried)
2 bockchoy, chopped into 1/4” pieces
1 small box mushroom, cut into quarters
1/2 lime, zested & juiced
1 Tbsp siracha
4 large organic soft (or hard) boiled eggs, cut in half
1 Tbsp roasted sesame seeds, for garnish
1 Tbsp chopped cilantro, for garnish
- In a large stock pan, heat the 2 tablespoons of olive oil over medium heat. Once heated and shimmering, add the chopped ginger, lemongrass, bayleaves and a pinch of black pepper and salt. Sauté until aromatic and the ginger has become translucent and almost browned, about 5 minutes. Add the broth to the pot and bring it to a Once boiling, reduce heat to very low and simmer for 30 minutes.
- Meanwhile, bring a large pot of water to boil for the soba noodles. Once the broth has simmered, strain the spices from broth and return all of the broth to the stock pot. Add the bockchoy and mushrooms, season with salt and pepper and continue to cook on low for 10 minutes. Add the soba noodles to the boiling water and cook according to the direction on the package.
- After the soup has simmered for the last 10 minutes, remove it from the heat and stir in the lime zest, lime juice and siracha. Taste and add more salt, pepper and/or siracha if desired. Strain the noodles, portion them into four bowls and fill each bowl with 2 heaping ladles of soup. Garnish each bowl with the eggs, sesame seeds and cilantro. Enjoy immediately.
Note* — EVO stands for extra virgin olive oil. I only buy olive oil from a single-source grove.