Bone Broth and Veggie Noodle Soup
Souper-Duper! Soup's on, and we get it. It's comfort food for many, and that's a want and a need for many lately. Check out what Alexia stirred up in her kitchen.
"The past two days we have been souping it up. I love soups year-round. But, during the rainy season and/or when you're abnormally under the weather, it soothes straight down to the soup and bones. We grilled the ground rabbit in a cast iron pan in olive oil, coconut aminos, granulated garlic, and black truffle salt. I like to add seaweed as well for the taste and the health benefits. I just recommend soaking it for 20-30 minutes and rinsing twice before putting in the soup."
Recipe by Alexia Aleman of @accidentalparisiancook on Instagram.
1 cup bone broth
1 pack of Miracle Noodle Angel Hair
1 ground rabbit burger
1 medium lime, juiced
1.5 tsp ground cumin
1 tsp granulated garlic
1 tsp black truffle sea salt
1 tsp fish sauce
1/4 tsp chili powder
2 handfuls of spinach
1-2 handful of sliced mushrooms
1 handful wakame seaweed (optional)
1 sliced radish
1/4 jalapeño, sliced
1 capful apple cider vinegar
1. Heat up all ingredients together in a pan. Mix. Enjoy.
* Note from Miracle Noodle: If you don't have ground rabbit, try ground chicken - dark meat, or your favorite ground meat or plant-based crumbles.