Fragrant pho noodle bowl

Fragrant Pho Noodle Bowl 
This recipe is very low in Saturated Fat and Cholesterol.
It is also a good source of Riboflavin, Niacin, Pantothenic Acid, Iron, Magnesium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.

What Makes Soba Noodles So Good for You? 
So why exactly is this soba noodles recipe so good for you? While noodles aren’t usually considered health foods, you can feel good about adding soba noodles to your shopping list. For starters, soba noodles are considered a prebiotic. These are the compounds that probiotics, the healthy bacteria in your gut, eat. By getting enough prebiotics in your diet, you’re providing beneficial fuel to the little gut critters that are keeping your gut balanced and happy. In fact, you can think of this duo as your own form of natural antibiotics. As far as noodles go, soba noodles are also packed with a hefty amount of protein. Two ounces of the stuff provide eight grams of protein. This amino acid boosts energy level, prevents fatigue, builds muscle mass and more. You definitely want enough protein in your diet! Psst: according to the USDA, we should aim roughly for 50 grams a day — a bit more for men and a little less for women.

(1) Finally, soba noodles taste really good! They can be served either hot or cold and, because authentic soba noodles are made from 100 percent buckwheat flour, they’re the perfect noodle for gluten-free eaters.

Source: Buckwheat noodles | Dr Axe

Serves 1
1 onion, organic
1 tbsp ginger, root, organic
1/2 tbsp. fennel seeds, organic
1 cardamom pods, green, organic
1 star anise, organic
3 whole cloves, organic
1/4 tsp. peppercorns, organic
1 cinnamon stick, organic
1 tsp. coriander seeds, organic
1/4 tbsp. salt, pink himalayan, organic
500g water
50g buckwheat noodles, organic
1 spring onion, organic
150g broccoli, organic
50g spinach, organic

[ Method ]

Peel and roughly chop onions. Wash ginger and slice, leaving the skin on. To the pot of water add all spices, onions, ginger and salt. Bring to a boil and let simmer for one hour or more with the lid on. You can also boil for thirty minutes, turn off the heat and let the broth steep until you are ready to eat. Strain broth through a sieve into another pot and discard all solids.

Assembly: In very large bowls place some roughly chopped greens. Ladle in the hot broth, which will quickly wilt the greens. Add noodles, all veggies and top with the garnishes. Serve hot. Enjoy. 

+ Notes & Inspiration +
Noodles: soba or rice (cook according to package directions)
Greens: bok choi, spinach, swiss chard
Cruciferous veggies: broccoli, romanesco, cauliflower, cabbage (raw or lightly steamed)
Other veg: mung bean sprouts, carrot, bell pepper, mushrooms
Garnishes: lime, toasted sesame seeds, Thai basil, spring onion, sriracha, tamari

Amended source: Pho-inspired noodle bowl | My New Roots