4 eggs | Lyn's Recipes

Asian Vegetable Noodle Soup

January 18, 2024 / Lyn Jones / 0 Comments

Garlic, ginger & spicy broth in winter is soothing & helps clear the sinuses.
Serves 6

Ingredients
8 cups broth*
2 Tab low sodium soy sauce
1/4 tsp ground ginger
1 Tab white miso
1 tsp sriracha or more to taste
4 cloves garlic diced
1/2 yellow onion julienned
1 bundle bok choy whites and greens separated and diced into bite sized pieces
2 cups white mushrooms sliced
1 package firm tofu drained and cut in squares
1 package Konjac fettuccine noodles drained and rinsed**
OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes

1. Add water, broth, soy sauce, ginger, miso & sriracha to a large pot and bring to a boil.
2. Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes.
3..Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
4. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings****.

Notes
*I used vegan beef broth – (from Whole Foods or online or use favorite broth.
** If you can’t find these, feel free to swap for soba or rice noodles.
*** Add eggs for 3 minutes, remove with a slotted spoon and run under cold water. Remove the shell and set aside.
**** top with carrot, green onion and coriander. Cut the eggs in half and add to the soup, sprinkle with sesame seeds and chilli before serving.

from other recipe – 1L chicken stock, 4 cm piece of peeled ginger, 4 eggs***, 2 Tab sesame oil, 200g king brown mushrooms-sliced lengthways: pre-fry, 1 peeled & julienned carrot, 4 green onions – thinly sliced on the diagonal, ¼ cup coriander leaves, black sesame seeds & sliced chilli – to serve

https://www.thissavoryvegan.com/ or Wiltshire

baked eggs with mushrooms

July 11, 2020 / Lyn Jones / 0 Comments

what you need

4 eggs
200g mushrooms, thickly sliced
1/2 leek, white part only, thinly sliced
1/2 red capsicum, diced
4 kale leaves, thinly shredded
1 clove garlic, minced
1 Tab olive oil or ghee
1 Tab bone broth paste (I used Best of the Bone Bone Broth – Italian Herbs)
1/2 – 1 tsp chilli flakes, to your personal taste
Cracked black pepper & sea salt, season to taste
To serve, chopped parsley & goats cheese

what to do

Preheat oven to 180°C.

Heat oil or ghee in a shallow frying pan on a medium heat. Add leek and garlic to the pan and cook until leek has softened.

Add mushrooms, capsicum, kale and broth and cook, stirring, for 3 – 4 minutes. You want the vegetables to start to soften but not lose their shape.

Stir chilli flakes through the mixture and season with salt and pepper.

Evenly spoon the mixture into 4 ramekins.

Place the ramekins onto a baking tray. Crack one egg on top of the mixture in each ramekin.

Place into the oven and bake for 18 – 20 mins.

Remove from oven and place the ramekins onto a small plate. Sprinkle with parsley, goats cheese and extra chilli flakes (optional). Serve immediately.

notes

At times, I will use fermented garlic in place of minced garlic. I will stir the fermented garlic through the mixture at the same time as the chilli flakes. If you want the full digestive health benefits of the fermented garlic, do not add to the hot mixture and instead add a small spoonful to the top of the baked eggs along with the parsley and goats cheese.

Beetroot sauerkraut is also a tasty addition to the baked eggs before serving.

Any other cheese, grated or crumbled, will work as a topping. If you do not eat dairy, try sprinkling some nutritional yeast instead.

recipe by Kristin J for go natural foods