Healing Broth Elixir
- 2-inch knob of ginger, peeled and finely grated on a microplane
- 3 cloves of garlic, finely grated on a microplane
- 1 avocado
- 1 pasture-raised egg
- 2 cups mixed tender stems of hearty greens, such as Napa cabbage, Lacinato kale, escarole, dandelion greens
- 1/2 lb mixed mushrooms, such as Oysters, Crimini, Beech, Shiitake
- 2 bundles vermicelli
- 1 tbsp La Tourangelle Sesame Oil
1-2 tbsp La Tourangelle Extra Virgin Olive Oil
- 4 cups stock, preferably homemade
Kosher salt and freshly cracked pepper
- Flakey salt
- Togarashi or gomasio, a sesame-based seasoning blend to garnish - available at Asian groceries or specialty markets
For the mushrooms, in a medium enameled or heavy bottom skillet, heat 1 tbsp extra virgin olive oil over medium high heat. When oil pulls to the edges, add mushrooms and toss to coat in oil. Season with salt and pepper and sauté undisturbed for 4-5 minutes so that they may brown, then stir. Saute in same fashion until golden brown on all surfaces, adding more oil as needed. Set aside.
- For the egg, in a small saucepan bring enough water to cover to a rolling boil. Gently lower cold egg into the water and return to a rolling boil for 30 seconds. Lower heat to a simmer for 6 minutes. Lift egg using a slotted spoon and plunge into an ice bath and set aside as you do remaining prep, peeling shell once it is cool enough to handle.
- In a medium saucepan, heat sesame oil over medium heat. Add ginger and garlic and toss to coat in oil. Stir occasionally so that they do not stick to the bottom of pan. Once the mixture becomes golden and fragrant, about 3-5 minutes, add the stock. Stir to incorporate and heat until steaming, then add the tender greens and stir to submerge them in the broth. Cook until they are still brightly colored but wilted and softened.
- Separately, cook noodles according to package instructions. Ladle broth and greens into bowls. Use tongs to gather vermicelli bundles, dividing between bowls. Spoon mushroom mixture onto noodles, slice avocado and halve the egg and arrange each on top. Finish with a generous sprinkle of togarashi or gomasio and flake salt, and eat at once.