A delicious and quick soup, it’s warm and nurturing and perfect for the winter months. Supports healthy Kidney, Lung and Liver function.

Fennel Noodle Soup
Yields1 Serving
 1/2 cup chopped fennel bulb
 1 cup chopped mustard greens or greens of choice
 4 cups boiling water
 Salt to taste
 1/2 teaspoon mushroom seasoning
 2 teaspoons of sweet potato flour
 1 egg, beaten
 Dash of toasted sesame oil
 Cooked noodles, your choice
 Cilantro and hot sauce if desired
1

Boil the vegetables, salt and mushroom powder in water for 10 minutes or until soft.

2

Purée the soup, and return to the pot and bring to a gentle boil.

3

In a separate bowl, mix the sweet potato starch in a small amount of water.

4

Stir into the simmering soup.

5

Drizzle in the beaten egg.

6

Take off the heat and drizzle in the sesame oil.

7

Serve over the cooked noodles and garnish with cilantro and hot sauce if deisred.

Category, Cooking Method,

Ingredients

 1/2 cup chopped fennel bulb
 1 cup chopped mustard greens or greens of choice
 4 cups boiling water
 Salt to taste
 1/2 teaspoon mushroom seasoning
 2 teaspoons of sweet potato flour
 1 egg, beaten
 Dash of toasted sesame oil
 Cooked noodles, your choice
 Cilantro and hot sauce if desired

Directions

1

Boil the vegetables, salt and mushroom powder in water for 10 minutes or until soft.

2

Purée the soup, and return to the pot and bring to a gentle boil.

3

In a separate bowl, mix the sweet potato starch in a small amount of water.

4

Stir into the simmering soup.

5

Drizzle in the beaten egg.

6

Take off the heat and drizzle in the sesame oil.

7

Serve over the cooked noodles and garnish with cilantro and hot sauce if deisred.

FENNEL NOODLE SOUP

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