Over the past several months, soothing my tummy and adding nutrition to help my body heal whatever has gripped and irritated the nerve along the full length of my left leg—which is causing me much physical distress and leading to a good number of personal insights for the story that I am working to capture in my book project—has been this Special Dish for the Week:
Bone Broth Soup with Carrots and Soba Noodles
It’s really rather a basic soup, made more exotic by the addition of Soba Noodles made with buckwheat flour.
I cook the soba noodles directly in the soup, as the last ingredient that I add to the soup for the last 30 minutes of cooking time. The noodles cooked this way thicken the soup somewhat, which adds for me a pleasant texture to the soup.
The noodles could also be cooked separately, drained, rinsed and added to the soup, also, towards end.
I make my bone broth from scratch, and as I chop, I add the following ingredients:
- 8-10 cups bone broth, or water, or half and half
- 4-8 cups of mushroom broth from soaking gourmet mix of dried mushrooms (optional, fibrous rehydrated mushrooms discarded)
- wakame flakes
- 2 medium onions, coarsely chopped
- 4 carrots, finely cubed
- cilantro stems, coarsely chopped
- 4 garlic cloves, grated
- 1-2 tsp mustard seed powder
- 1-2 tsp thyme
- 1-2 tsp coriander powder
- 1/2 tsp black pepper
- 1 1/2-2 tsp unrefined sea salt
I serve the soup with a glass of Gabbiano Chianti red wine, that a long-time friend gifts me during a recent visit.