Miso Soup, Soba Noodles, Kale Chips & Egg Yolk
This recipe is easy to make either by using a self-made miso bouillon or by using one ready-to-use organic one.
The other ingredients added to the soup will make it more hearty.
For those last ones, I’ve used soba noodles (‘soba’ actually means buckwheat in Japanese, even though you can find a wheat version of sobas)… that I find in my favorite Japanese delicatessen in Paris. You can also find them in some classic supermarkets, in the asian food section.
Buckwheat contains no gluten but is loaded with proteins (the darker its color, the better) and antioxidants.
I’ve also added kale chips slightly coated with olive oil (with a brush) to add some texture contrast in my dish but you can boil all your veggies.
You can also add, if you are a fan, some kombu or wakame seaweeds (in organic stores).
- 100 g buckwheat soba noodles
- 2 organic miso bouillon packets
- 1 large kale leaf
- 1 tbsp olive oil
- 2 carrots, peeled and sliced thinly
- 2 tbsp tamari sauce
- 2 tbsp ginger powder
- 1 l water
- 2 organic egg yolks
- Guérande salt
- Preheat your oven to 350°F
- Prepare the kale: remove the central stem with a knife and cut the leaf in small pieces
- On an oven plate covered with baking paper, place the kale chips and coat them with some olive oil, using a brush
- Let them cook till slightly golden and crisp. Set aside
- Boil some water and add the carrots
- After two minutes, add the ginger and the soba noodles
- After 4 minutes, add the miso bouillon, the tamari sauce and let it cook while stirring slowly
- Pour the soup in your bowls and top with the egg yolks and the kale chips
- Season to taste before serving