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Yummy Eggdrop Noodle Soup

The other day, I started my moon, and while this might be too much information for some, I apologize in advance! For me, I have learned that honoring myself during this physical and spiritual down time is important to my overall well being. I listen to what my body needs in terms of hugs, rest, liquids and especially food. It seems to me, that during this time of ebb, my cravings come out strongest, and if I really listen to them and focus on them, I come out of this brief rest period stronger and more vibrant than ever.

So, when I found myself standing, in my pajamas in front of my pantry staring intently at a package of Ramen Noodles and craving them, I decided to do a little experiment. Sure, I could have pulled out a package of soba noodles and fed myself the “healthy” version as a basis for my meal, but I have really been working on honoring my body’s choices while still feeding myself a predominance of healthful fare. If I can supply all the nutrients I need to have a healthy body, and still listen to my soul’s call for something different then I think I am ahead of the game because we are BOTH body and soul. Satisfying one at the expense of the other does not seem like a balance to me!

So, I grabbed those Ramen Noodles and made them the base of my healthy lunch soup! I figured the fun of eating them far outweighed the little bit of white flour and vegetable oil I would be eating! I grabbed that package and held it and thought, what ELSE would go well with this? What follows is what my soul said!

Egg Drop Noodle Soup

Serves Two

1 Package Ramen Noodles (or equal amount of buckwheat soba noodles if you like)- discard the flavor packet

2 Cups filtered water, home made beef, vegetable or chicken stock

1 Tbs bacon grease

1 Tbs grass fed butter

1 Cup organic mixed dark greens like kale, collards or chard. Clean and remove heavy stems and cut into small pieces

1/2 Cup sweet corn kernels-I removed the kernels from a left over corn on the cob

1 or 2 Pastured eggs beaten

1 Tbs garlic powder or 2 cloves garlic chopped fine

1 Tsp ground ginger or 1 inch slice minced fine

1 Tbs organic raw apple cider vinegar

1 Tbs Tamari or Nama Shoyu or fermented soy sauce

Sea Salt and freshly ground pepper to taste

Thai chili sauce or chinese hot sauce or cayenne pepper to taste (optional)

In a covered medium sauce pan heat water or stock, butter and bacon grease on high until water boils. Add in greens and turn to simmer for about 5 minutes until greens are bright and tender. Add in garlic, ginger, pepper and soy sauce and bring back to a boil.

Add in Ramen Noodles and corn kernels and stir, bringing back to a rolling boil and cook until done according to the package directions. Add in the vinegar and stir well, turning heat down to low. While stirring, slowly pour in the beaten egg for one minute. It will curdle and cook immediately. Take off heat and taste soup. Adjust the spices, adding sea salt to taste if required. Serve immediately offering hot sauce or chili sauce as an option.

Well, I can tell you that this recipe certainly calmed my cravings, and the additional ingredients were very healthy! The saturated fat supports proper hormone production, the ginger helps settle the stomach, the egg provided complete protein and DHA to support the body and brain, and the dark greens are full of magnesium and assist in calming cramps. I found it quick, delicious and thoroughly satisfying and I truly believe, since it was cooked with love that the positives far outweigh any negatives!

This recipe is part of the Two for Tuesday Recipe Blog Hop-Volume 11, Tuesday Twister, Tuesday Tastes,  Tempt My Tummy Tuesdays, Slightly Indulgent Tuesdays and Tasty Tuesdays and The Ultimate Recipe Swap, so please visit the links and support other amazing real food bloggers.  You can check out previous blog hops on the Blog Hop Page and other recipes at the Featured Blog Hop Recipes Page. Enjoy!