Natural Grocers Brothy Vegetable & Kelp Noodle Bowl

This brothy soup is loaded to the brim with flavor, with the perfect amount of spice from ginger, garlic, red pepper, and green onion, a subtle tartness from the mirin, and a nice balance of earthy flavor from sautéed mushrooms and carrots, and toasted sesame oil. It is a hearty soup with a bounty of slurping noodles, vegetables, and protein simmered in a piping hot delicious and nutritious broth. Warning, this might just be one of the healthiest and tastiest noodle soups you’ve ever tried and every ingredient provides support for a healthy body and healthy immune system too.

4 Natural Grocers Brand Organic Pasture-Raised Eggs, (depending on how many servings)
2 boneless, skinless Mary’s Free Range chicken breasts, (about 1 pound)
2 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil, divided
2 medium organic carrots, (or 1 large), peeled and cut into thin rounds
1 cup thinly sliced organic button mushrooms
  Thumb-sized piece of fresh organic ginger, peeled and finely diced
4 organic garlic cloves, finely diced
8 cups organic chicken or beef bone broth, or vegetable broth
1⁄4 cup coconut aminos or tamari
2 tablespoons mirin
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Red Pepper Flakes, (adjust to taste preference)
1 (12-ounce) package kelp noodles, rinsed
1 bunch organic broccolini, trimmed and cut into bite-size pieces
6 organic green onions, diced and divided
3⁄4 cup finely chopped organic cilantro, divided
1 small organic red pepper, core removed and thinly sliced
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper
  Sriracha or hot sauce of choice, for serving
  Toasted sesame oil, for serving
  1. For the eggs: Start the eggs first, before the other steps, including prepping the vegetables. Place a pot filled with enough water to boil the eggs over high heat. While waiting for the water to boil, start the chicken. Once the egg water is boiling, reduce heat slightly to simmer, and use a slotted spoon to carefully add the eggs to the water. Simmer for anywhere between 3½ - 5 minutes (depending on altitude) for a runny yolk and 5 - 7 minutes for a soft-boiled egg. Remove from heat, drain water, and rinse eggs under cold water. Set aside.
  2. For the chicken: Salt and pepper the chicken breasts on both sides. In a skillet over medium-high heat, melt 1 tablespoon of coconut oil. Once hot, add the chicken breasts. Reduce the heat to medium and cook for 6 minutes. While the chicken cooks, chop the vegetables and start step 3. After chicken has cooked for 6 minutes on one side, flip and cook for 6 minutes on the second side. Once done, cover and remove from heat.
  3. In a large soup pot, heat the remaining tablespoon of coconut oil over medium-high heat. Add the carrots and mushrooms and sauté for 4-5 minutes, stirring every minute until the vegetables are starting to caramelize slightly. Reduce the temperature if the vegetables start to burn.
  4. Reduce the heat to medium and stir in the ginger and garlic. Sauté for about 2 minutes, stirring frequently, until the garlic and ginger become fragrant and are beginning to soften.
  5. Add the broth, coconut aminos or tamari, mirin, and red pepper flakes and stir. Rinse the kelp noodles under cold water and using kitchen shears, cut the noodles into more manageable sized noodles and add to the soup. Add the broccolini, stir, cover, and bring to a boil; once boiling immediately reduce heat to a simmer. Cover and allow to simmer for about 5 minutes, or until the broccolini is starting to soften.
  6. Stir in ¾ of the green onions (leaving some for garnish), ¾ of the cilantro (leaving some for garnish), and the red pepper. Cover and continue to simmer for 3-4 minutes.
  7. Set up a serving station—bowls, sriracha sauce, sesame oil, remaining green onion and cilantro, salt and pepper, utensils, and napkins.
  8. Peel the eggs and add to a plate at the serving station. Transfer the chicken breasts to a cutting board and slice the chicken thinly against the grain into ¼-inch to ½-inch slices.
  9. To serve: Divide the soup among four large soup bowls; divide the sliced chicken breast evenly among the bowls, setting the slices to one side of the bowl; add one egg to each bowl, cutting the egg in half over the bowl, using caution to avoid letting the soft yolk spill out, and place the egg halves next to the chicken, yolk-side up, and season with salt and pepper. Top each soup bowl with the remaining diced green onion, chopped cilantro, and sriracha, finishing with a drizzle of sesame oil over the top. Serve immediately with extra sriracha on the side if desired.