This Bok Choy & Soba Noodle Miso soup is the perfect answer to a couple days of overindulging. It offers great nutrients and feeds the good belly.
Soba Noodle Miso Soup
1 tbls sesame, coconut or avocado oil
1 small bok choy
1/2 cup grated zucchini (or mushrooms)
4 cups broth/stock
1 tbl grated ginger
1/2 tsp kelp flakes
4 oz soba noodles
Optional: eggs, pre-cooked chicken or pork
Toppings: green onions, tamari, a squeeze of lemon/lime/sriracha, cilantro
Heat the oil in a soup pan over medium high heat. Cut the bok choy in half, sear cut side down until golden brown. Remove from pan, set in final serving bowl(s).
Add the mushrooms or zucchini in the hot pan, simmer for a minute or two to soften. Carefully pour in the broth, add in the ginger and kelp flakes, bring to a boil.
Add in the soba noodles, reduce to a simmer for 5 minutes. If using an egg, crack into a small bowl then gently pour into the broth. (Add meat now if using as well). Simmer just 2-3 minutes to poach the egg (or longer if you want to firmer yolk.) Turn off heat.
In the meantime, stir miso with a half cup of broth in a small bowl, gently stir into the pan. Taste, adjust with additional miso, squeeze of lime or lemon or a drizzle of tamari. Top with green onions.1