Rice Noodles in Ginger Broth

Having spent the better half of November in Los Angeles, my body acclimated to the tolerable heat of the west and for a moment, I had forgotten that Maine was just starting to settle into winter. My first morning back east, I was greeted by a blanket of soft, fluffy snow that would continue on and off for the next day or so.

Snow has an unforgiving ability to put an immediate halt on most outdoor projects. Just a few inches of powder can shut down those last minute garden plans and keep you on standby until March or later.

When the temperature drops, bone broths and stocks are often continuously cooking day in and day out, providing warmth and nourishment to the cold and grey days of winter. The earthy liquid creates the perfect base for soups, sauces, braises, and broths. Once your stock is made, meals like this take no more 10-15 minutes to put together. Best of all, Wilder loves it, so its a win for everyone!.

 Rice Noodles in Ginger Broth


  • 1 quart bone broth
  • 1 big nob of ginger
  • 1 package King Soba rice noodles
  • 2-3 Tbsp toasted sesame oil
  • 1-2 Tbsp Nama Shoyu
  • 1 pound carrots
  • 1 large handful arugula, baby spinach or chopped kale
  • 2 eggs, from happy hens


Preheat the oven to 450F

  1. Wash the carrots, then cut into random sized pieces. Toss with a drizzle of sesame oil and sea salt. Place on a baking dish then roast until tender, roughly 10-15 minutes.
  2.  While the carrots bake, bring 1 liter of water to a boil. Cook the rice noodles until tender, stirring occasionally to avoid sticking. Strain well, then toss with some sesame oil, set aside.
  3. Fry a few eggs, preferably sunny side up.
  4. To serve, pour hot bone broth into a bowl then stir in grated ginger, rice noodles, and nama shoyu. Stir in the carrots and arugula, allowing the hot broth to slightly wilt the greens.
  5. Top with fried egg and sprinkle with toasted pumpkin seed gomasio.