i'm not sure about where you live, but spring has kinda been all over the place. and not to talk too much about weather, but the weather totally informs me of what i want to eat! you too? we've had weeks in the cool, breezy 60's. and next week they're calling for temps in the 80's. but just recently it's been super chilly, drizzly, and overcast. it's kind of been fantastic. we've had the heat on, warm food in our bellies, cozy sweaters, just general coziness all around :)
i made this broth with health in mind (we all recently got over the flu, and still have a nagging cough), but really, it's just a spring green bowl that hugs you in all the right places. i added chard to a basic chicken bone broth (you could totally use vegetable broth, too), along with some aromatics, and herbs, giving it that full-flavored, down right gratifying slurp. i love this time of year when sunny days are warm, you can get a little sun-kissed on the end of your nose, and the apples of your cheeks, but still crave warmth at the end of the day when the sun's gone down and everything gets genuinely chilly.
i added a bunch of spring toppings that i had on hand. some steamed broccoli rabe, quickly sautéed snap peas (which, when they're this fresh literally take 3 minutes tops to cook!), some sliced radish, and chopped spring onion. it's a diy toppings kind of recipe, where you could totally add whatever you have on hand and it will be just as virtuous.
spring green broth w/ soba noodles | gf
this is a kind of recipe where you could really use any hearty greens you like for the broth (kale, arugula, collard greens, etc.). similarly, you could add any toppings that you have on hand here: zucchini noodles, carrot ribbons, cooked beans or lentils, or i could see a roasted or grilled piece of salmon or any type of white fish plopped right in the broth or served alongside.
| makes roughly 4 servings |
- 3 cups bone broth, or vegetable broth
- 2 tablespoons olive oil
- 2 leeks, white and light green parts sliced thin
- 2 garlic cloves, minced
- 3 cups greens, (i used swiss chard)
- 1/2 cup cilantro
- 1 1/2 tablespoons gluten-free miso, like chickpea or brown rice miso
- 1-2 teaspoons gluten-free tamari
- 1/2 small lemon, juiced
- salt & fresh ground pepper
- 1 package 100% buckwheat soba noodles
to serve (optional):
- steamed broccoli rabe
- sauteed snap peas
- thinly sliced radish
- sliced green onion
- toasted sesame seeds
- place the bone broth in a large soup pot over medium heat and bring it to a simmer.
- while the broth is simmering, heat 1 tablespoon oil in a saute pan over medium heat. add the leeks, and stir. cook until soft, about 2-3 minutes. add the garlic, and stir. cook until fragrant, about 45 seconds. remove from heat. (keep the pan around, you're going to use it later to cook your veggies.)
- to the container of an upright blender (preferably high-speed), add the broth, leek and garlic mixture, chard (or whatever greens you are using), and cilantro. cover the container with the top and let the ingredients sit for about 10 minutes, letting the greens soften and wilt a bit. then, blend on high for about 1 minute, until everything is broken down and blended. add the miso, tamari, and lemon juice and whiz everything again. taste and adjust any seasonings, and add salt and pepper to taste. (if you're not using a high-speed blender, and you don't have a smooth, broth-like consistency, you may want to strain the broth through a fine mesh sieve.)
- return the green broth to the soup pot and bring to a simmer. turn heat down to low, and cover to keep warm while you prepare your soba noodles and veggies.
- cook the noodles according the package's instructions. drain, and cool them under cold water to stop them from cooking.
- divide the broth between bowls, add the soba noodles and whatever other toppings you like. serve hot.