This one-pot healthy noodle soup contains all the ingredients of a warm, nourishing broth with fresh vegetables and healthy proteins. The gluten-free sweet potatoes and buckwheat noodles from King Soba add that perfect satisfying touch that immediately restores your energy. It is also super easy to make!
This delicious noodle soup sort of came together by accident and rather quickly. It was the end of the week, and I wanted to clean out my fridge as much as possible. I had five eggs left, some Parsley and spring onions amongst some other things. And one package of King Soba Noodles came to the rescue with some bone broth left from the day before. So, I thought, why not turn this into a hearty and filling Asian-inspired noodle soup dish. What you see here in the pictures is an incredibly hearty and filling recipe—perfect for lunch when you want something substantial with little time to spare in the kitchen or as a light dinner.
(HOMEMADE) BONE OR VEGETABLE BROTH
It is a great recipe to work in any leftover bone broth or stock in the fridge. A homemade bone broth is healing, immediately warms you up and adds extra flavor to this noodle soup. But I have made this also with prepackaged broth from my pantry.
You can opt for good vegetable stock, but if you are not a vegetarian, I suggest an excellent bone stock/broth for an extra savory taste, and it adds nutritious amino acids, minerals, and collagen to the dish. Because we cook the noodles in the broth and enrich it with fresh eggs, the soup becomes deliciously creamy.
GLUTEN-FREE SOBA NOODLES
If you have friends or family members who are gluten sensitive, then the sweet potato and buckwheat noodles from King Soba are a great option. They cook in 5 to 6 minutes, are incredibly tasty and contain no wheat or gluten. I always have a pack or two in the pantry. Simply add them in the simmering broth, letting everything cook together and season to taste.
I recommend you use spring onions. Although similar in flavor to onions, they are much milder and therefore better compliments this dish. The subtle taste of garlic, spring onions, and parsley doesn't overpower the stock, yet enhances the overall flavor.
Besides some salt, I use organic Tamari to add a more in-depth flavor (see my recommendation in the recipe.) It is a gluten-free, non-GMO, and a healthier version of a soy sauce. It is a taste I have come to love and to have a bottle in the fridge is handy for flavoring soups, meat dishes, or to substitute soy sauce in general.
If you want to keep it dairy-free, then feel free to swap the butter for olive oil!
THE PHYSICAL SENSATION OF EATING FROM WOODEN SERVING BOWLS
I love eating out of wooden bowls. Mainly when I serve noodle soups, salads, oatmeal, or nourishing vegetable bowls. There is obviously a difference in quality. But well-made bowls finished with natural oils last you for years. And they do not require a lot of maintenance—only occasionally do I coat them with food-grade mineral oil. I even used small, lightweight wooden bowls as a non-toxic option for when my daughter was a toddler—they are tough to break. There is something homey to eat warm, nourishing dishes from a wooden bowl. They are perfect for when you enjoy your dinner on the couch in front of a fire on cold winter days. I realize that this is totally a personal preference. But if you like me and think that bowls make comfort food even cozier then here are some bowls I recommend.
- 5 eggs
- 1 handfull parsley, finely chopped
- 1 tablespoon 100% pure butter
- 2 cloves garlic, chopped
- 1 spring onion, chopped
- organic Tamari (gluten-free soy sauce)
- 5 cups bone stock
- 1 package King Soba noodles (organic sweet potatoes & Buckwheat, 8.8 ounces)
- In a small bowl, lightly beat the eggs and season with salt. Stir in the parsley; set aside.
- In a 5 QT soup pot, melt the butter over medium heat. Add the garlic and onion. Cook and stir for 3 minutes. Season with two teaspoons Tamari.
- Stir in 4 to 5 cups of (homemade) bone stock and let come to a steady simmer. Add the noodles and cook for 5 minutes. Maintain a steady simmer and don't let the soup come to a boil. Season with Tamari or salt to taste (I add about 2 to 3 teaspoons of Tamari).
- Stir in the egg and parsley mixture. Cook for another 3 minutes. Serve hot!