Thick-Cut Noodles + Bone Broth
Thick Cut Noodles + Bone Broth and Soft-Boiled Egg - a hearty and delicious winter meal that is perfect for homemade pasta!
Ingredients
- 2 cups beef bone broth sub regular beef broth
- 8 ounces fresh mushrooms sliced
- 1 baby bok choy cut in half lengthwise
- 4-6 ounces thick-cut pasta either make your own as explained in the post or buy the thickest dried pasta you can find
- 1 egg soft boiled or poached
- kosher salt and ground black pepper
Instructions
- Simmer: In a skillet, add 2 cups beef bone broth and bring to a simmer. Add 8 ounces fresh mushrooms and 1 baby bok choy. Cover and let simmer 5-7 minutes.
- Make Noodles: Cook 4-6 ounces thick-cut pasta to al dente according to package instructions. (If you are using fresh pasta, only boil for 1-3 minutes).
- Serve: Place some cooked pasta in a large, shallow bowl. Cover noodles in as much broth, mushrooms and bok choy as you want. Serve with a soft-boiled or poached egg and season with a little kosher salt and ground black pepper!
Nutrition
Calories: 614kcal | Carbohydrates: 95g | Protein: 45g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 333mg | Potassium: 1035mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5266IU | Vitamin C: 56mg | Calcium: 180mg | Iron: 4mg
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