Dive into a bowl of comfort with this healthy and revitalizing version of traditional soba (buckwheat) noodles. They can be found in most health food stores. This recipe focuses on low Glycemic Index (GI) and superfoods that support your daily well-being.
Buckwheat, naturally gluten-free, is combined here with the remineralizing benefits of nori seaweed and the anti-inflammatory power of ginger. The broth, enriched with spinach and shiitake mushrooms, offers exceptional nutritional density to nourish your body with ease. A complete meal, rich in protein and essential nutrients, ideal for stabilizing your energy and calming your nervous system.
Ingredients
Preparation
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In a saucepan, bring the fish stock to a boil. Add the soy sauce, 2 slices of ginger, and the mirin. Let it simmer for a few minutes.
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Cook the buckwheat noodles: In a separate saucepan, cook the buckwheat noodles al dente (they will finish cooking in the broth). Drain them, then rinse them under cold water to stop the cooking process. Set aside.
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Pour the hot broth into a casserole dish. Add the chicken pieces, leeks, mushrooms, and carrots. If using frozen spinach, add that as well. Simmer for about 5 to 10 minutes, or until the chicken is cooked through and the vegetables are tender.
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Add the noodles, fresh spinach, and lemon zest: Add the cooked noodles to the pot. Let it simmer for one minute so the noodles absorb a little of the broth.
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Gently crack the eggs one by one into the broth. Cover and cook for a few minutes until the egg white is set, but the yolk remains runny.
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Remove the casserole from the heat and garnish with strips of nori and chopped chives or green onions. Serve immediately.
Note
You can replace the chicken with tofu for a vegetarian version.
