We love noodle soups. They’re heart warming and satisfying, perfect for any cold, wet, winters day. For this immune boosting soup recipe we have used both spinach and Swiss chard for their high levels of Vitamin C, ginger and garlic for their anti-inflammatory, anti-bacterial and anti-viral properties and bone broth to build your protective mucosal barrier. Combine these nutrient dense ingredients with gluten free buckwheat soba noodles and you have a hearty soup bursting with flavour.
Prep: 10 minutes Cook 10 minutes
Ingredients (please use organic where possible):200 gr. soba noodles
1 tablespoon coconut oil
1 2.5cm piece fresh ginger. Peeled and cut into thin matchsticks
2 cloves garlic: Thinly sliced
800ml bone broth (vegetarians or vegans please swap for fermented miso paste mixed into 800ml filtered water)
1 tablespoon brown rice vinegar
1 tablespoon Tamari (or Soy Sauce)
½ onion. Thinly sliced
1 slice of lemon
Big handful of spinach
Big handful of Swiss or rainbow chard
5 spring onions. Sliced diagonally
Small bunch coriander
Small bunch mint
1 red chilli. Chopped thinly diagonally
- Bring a medium saucepan to the boil. Add noodles and cook according to package instructions, usually around 5 mins.
- In a large pan or wok, heat the coconut oil over medium heat. Add garlic and ginger and stir for 1 minute. Then add bone broth, tamari, vinegar and lemon and bring to the boil.
- Lower the heat to a simmer and add the chard stalks first. Cook for 1 minute before adding spinach and chard leaves. Simmer for 1 additional minute and take off the heat.
- To serve, add the noodles to soup bowls. Ladle in the soup and place the vegetables on top. Top with spring onions, coriander mint and chilli (if you like a bit of a kick).