January 17, 2009

A Nourishing New Year!

Simple, Real, & Earthy flavors are what I'm craving this New Year. Today I made a warming bowl of Lemongrass-Ginger Chicken broth & Soba. I found 100% Buckwheat noodles at my local market. Eden carries soba that's unlike many other brands, as this particular type has no wheat flour, only pure and hearty Buckwheat. The perfect partner to my Lemongrass-Ginger Chicken broth.

I kept it simple and seasoned it with a few drops of tamari and a handful of scallion tips. However, sometimes I love to add chilies, cilantro and kale. It's a soup that you can have your guests dress at the table. Set out bowls of fresh herbs, veggies, bean sprouts, sliced chili peppers, chili paste, fish sauce & tamari.

To a Creative & Nourishing New Year!

Lemongrass-Ginger Chicken Broth & Soba
Makes 4 Large Bowls

1 quart of Chicken Broth (preferably Homemade)
1 lemongrass stalk, cut into 4 large chunks
1/2" nub of ginger, washed & smashed
2 scallions, green tips only, minced
1 T tamari (only if you have unsalted Homemade Chicken broth, otherwise may not need, taste test first)
1- 8oz package of Soba noodles

Bring the chicken broth, lemongrass stalk pieces and smashed ginger nub to a boil, and turn down heat to a low-simmer for 8 minutes. Strain the broth and discard the ginger & lemongrass and season with tamari.
Meanwhile, cook the soba noodles according to the package directions. Typically boil in water for 6-8 minutes, then drain and rinse with cold water, set aside.
Divide the noodles into four bowls, cover with broth, sprinkle in the scallions and serve.

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