I love soup during the winter months — who am I kidding, I love soup year round! I especially love soups that are packed with flavor and fill my belly. Sometimes that is hard to do with a simple soup but this one is the perfect staple to add to your recipe books. This is a gut healthy udon noddle and veggie soup that will you coming back for more!
- So what makes this gut healthy?
- Miso is a fermented food so it is PACKED with probiotics making it amazing for your gut microbiome
- Filled with alliums like onion, garlic, green onion – all are amazing prebiotic foods which will feed your good gut bacteria
- Ginger is amazing for gut health and actually helps food travel through your intestines. Ginger also contains Gingerol which has powerful anti-inflammatory and ANTIOXIDANT properties. Ginger is also great if you are suffering from indigestion
- Packed with amazing veggies like bok choy which is part of the CruciferousΒ family and helps reduce inflammation by promoting liver detoxification. Broccoli is also packed with nutrients and fiber. the fiber is so important for digestive function.
Gut Healthy Udon Noodle and Veggie Soup
This is a gut healthy udon noddle and veggie soup that will you coming back for more! Packed with probiotic rich foods, prebiotic rich veggies and dietary fiber. All to help promote a healthy microbiome and proper digestive function.
Ingredients
- 1 Package Udon Noodle Package
- 1 Box/ Bag Bone Broth (Chicken) I used Bonafide Provisions
- 2 cups Water
- 1 tbs Olive Oil
- 1/2 Red Onion (diced)
- 2 Cloves of Garlic
- 1/4 inch Ginger Root
- 1 Package Asian Stir-fry veggies (I used a pre-cut package from Whole Foods but you can find asian stir fry packages in the freezer section as well) My package contained broccoli, white onion, snap peas, peppers, mushrooms. I also added in more mushrooms, carrots, and boc choy
- 2-4 Boiled eggs (to your liking)
- 3 Green Onion – separate the white from the greens
- 1 tbs Cilantro
- Microgreens
- 1 tbs Parsley
- Salt to taste
For The Broth Mixture
- 2 tbs Miso Paste (white)
- 2-3 tbs Tamari or Soy Sauce
- 2-3 tbs Bachan's Original Japanese Barbecue Sauce I use this sauce instead of getting each of the ingredients that it contains that I need. What it has: Non-GMO Soy Sauce, Cane Sugar, Mirin, Tomato Paste, Organic Ginger, Green Onion, Organic Rice Vinegar, Organic Garlic, Sea Salt, Organic Toasted Sesame Oil. The most important ingredient is the sesame oil here so if you can't find this you can just use sesame oil.
- 1 teaspoon Sriracha
Instructions
- Add your olive oil to a pot on medium – low heat
- Into the pot add red onion to the pot and cook for 1-2 min
- Add garlic and ginger in with your red onion
- While red onion, garlic and ginger are cooking down mix together your sauce mixture
- Once the red onion, ginger and garlic have cooked down and the red onion is translucent add your bone broth to the pot and the waterStir in your sauce mixture, whites of your green onion, half your cilantro and all of your parsley
- Let this broth sit on low for 30min – 1 hour so the flavors can all combine together
- While you are waiting for your broth you can prep all your other ingredients – chop any veggies, prep your noodles per the instructions on the package, and boil your eggs to your liking.
- Now your broth is ready to go add in your veggies and let cook on medium low for 7-10min. We are just flash cooking the veggies so they retain their amazing nutrients
- Now we plate: Start with your noodles in your bowl, add your soup base on top of your noodles, add your micro greens, egg, cilantro and green onion on top to garnish
- Enjoy!
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