Recipe: Fragrant Ginger and Kimchi Noodle Broth

Fragrant Ginger and Kimchi Noodle Broth (Gluten Free, Dairy Free, Vegetarian options)

 Serves 4

This dish is a fun midweek dinner to whip up and is packed with complementing flavors. Kimchi, lemon, ginger and eggs combine to make a harmonious blend of savory and acidic with mouth watering aromas.

This dinner and its also very tummy friendly so dig in if your digestive system is giving you trouble! Ginger acts as an anti-inflammatory and anti-nausea, while soba noodles are safely diary and gluten free and kimchi has all the brilliant benefits of a fermented food, packed with pro-biotics.

Ingredients

2 cups of beef stock (vegetable stock for vegetarians)

2 cups of water

2 tablespoons miso (preferably organic)

2 tablespoons dried shallots

1 thumb sized piece of ginger

Small handful of sea chicory

1 small lemon

2 cups of kimchi

360-400 grams of soba

4 eggs

Extra lemon wedges for garnishing (optional)

Slice the ginger into long, thin pieces and chop lemon into eights. Place beef stock, water, miso, dried shallots, ginger, sea chickory and lemon in a medium sized sauce pan and simmer on low-medium for twenty minutes.

Cook soba by bringing a pot full of water to the boil and gently adding noodles strand, by strand. Maintain a rolling boil (as for spaghetti) and cook for 4-5 minutes. Remove the pot from the boil and strain while rinsing to prevent the noodles sticking.

Poach eggs in a deep pan with approximately 3-4 inches of water at the bottom, bringing to a steady simmer. Add a cap-full of white vinegar and gently lower eggs into the simmering water using a ladle. Continue to ladle the boiling water on top of the eggs as they cook and remove once the transparency of the egg white is lost.

Serve this dish by placing half a cup of kimchi at the bottom of a bowl (or more if you wish). Cover with equal portions of noodles and ladle over with the broth, topping with an egg and wedge of lemon. Enjoy