Ingredients
Scale
For the broth:
- 2 tsp sesame oil
- 1 medium onion
- 2 tsp minced garlic
- 1/2 tsp powdered ginger
- 8 cups veggie broth
- 4 cups water
- 8 oz soba noodles
For the toppings:
- 1 tsp olive oil
- 1 large carrot
- 1 red bell pepper
- 1/2 cup brussel sprouts
- 1 cup mushrooms
- 3 green onions
- Salt & pepper
- 6 soft boiled eggs
- Sesame seeds
Instructions
- In a large pot, heat the sesame oil. Meanwhile, chop the onion. Add the onion and garlic and cook until soft, about 5 minutes. Add the ginger and stir, then cook for another 2 minutes.
- Pour in the broth and water and bring to a boil. Let it simmer while you prepare the toppings.
- Peel, then thinly slice the carrot into long strips (I used my peeler to do this!). Slice the bell pepper, brussels and mushrooms into strips. Slice the white part of the green onions.
- Heat the olive oil in a large skillet, then add the veggies. Cover and cook until tender, about 10 minutes.
- Put the soba noodles in the broth and carefully break them apart. Cook for 2 minutes, or until the noodles are tender. Remove from heat.
- In a bowl, carefully pour in the noodles and broth. Top with the veggie mixture, a soft boiled egg, some sesame seeds and some of the green part of the green onions.
- Enjoy warm!