Brett has been a little under the weather lately, and he found out today he probably has a kidney stone. In an attempt to help him feel better, I changed dinner plans to include the classic comfort food of chicken noodle soup. With an Asian twist.
I subscribe to several recipe email lists, and one that’s a little different is from Eat Better America. They take “normal” recipes and tweak them with healthy alternatives. A recipe from them that grabbed my eye one day was the Ginger Chicken Noodle Soup, and we enjoyed trying it last winter. As I was contemplating chicken soup for this evening, I immediately thought of this recipe. But no last-minute trips to the store for me – with some changes I was able to use things I already had on hand. As called for in the recipe, I already had chicken stock, carrots, fresh ginger, soy sauce (tamari, actually), vinegar, peas, and buckwheat noodles. I did not have any chicken because I used up my frozen supply making another batch of chicken nuggets with Meghan yesterday. Luckily, I had more buckwheat noodles than the recipe called for, so I tripled the noodles to compensate for the missing chicken (though honestly we didn’t miss it). I also added some celery, garlic, and onions I had lying around.
Brett said that just smelling it made him feel better. Someone else was enticed by the smell.
She also tried to steal my carrots. I made a bowl for her without broth so that she could eat it herself with less mess. She ate the carrots first, then the celery and noodles, leaving most of the peas.
I was going for comfort food, and Brett declared it a success. Ginger is often recommended for upset stomachs, and this article even promotes buckwheat as a good for kidneys. And the way I made it, this recipe is also “safe” for those following a gluten-free diet: substituting tamari for soy sauce and using gluten-free buckwheat soba noodles, just check if your chicken stock is gluten-free. And it’s all healthful and tasty – score!
What did you have for dinner tonight?