Kimchi and buckwheat noodle egg drop soup

• Vegetarian

• Produce

  • 1 large handful Baby spinach
  • 1 Cilantro and green onion
  • 1 big squeeze Lime
  • 1/2 White onion, small

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cups Bone broth or vegetable broth
  • 1/4 cup Coconut milk, full-fat

• Condiments

  • 1 Chili sauce

• Pasta & Grains

  • 2 bundles Buckwheat noodles or another noodle

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 tbsp Ghee

• Prepared

  • 2 heaping tbsp Kimchi

Found on nyssaskitchen.com

Description

Directions

• bring a large pot of water to boil and cook noodles according to package instructions.
• drain, rinse with cold water and divide between two bowls.
• cook thinly sliced onion over medium heat in oil of choice until soft and starting to brown.
• add broth and kimchi and bring to a simmer.
• season the beaten egg with a little salt and pepper.
• using a fork, slowly drizzle egg into BARELY simmering broth and stir with a fork as you go so the egg doesn’t all stick together.
• once all the egg has been added to the soup, add the large handful of baby spinach and cook until just barely wilted.
• stir in coconut milk and season soup with a big squeeze of lime, salt and pepper.
• serve over noodles and garnish with chopped cilantro and green onion!