Golden Garden Noodle Bowl with Soft-Boiled Egg
A warm, brothy noodle bowl filled with late-summer garden vegetables, fresh herbs, golden turmeric, and a soft-boiled egg. Nourishing and satisfying without feeling heavy.
SERVES
2 generous bowls
PREP
15 minutes
COOK
25 minutes
Ingredients
4 ounces dry spaghetti noodles
2 large eggs
Preparation / Cooking Steps
Bring a medium saucepan of water to a boil. Add the spaghetti and cook according to the package directions until just tender. Drain and set aside.
While the pasta cooks, carefully lower the eggs into simmering water and cook for 6½ to 7 minutes, depending on how soft you prefer the yolks.
This Golden Garden Noodle Bowl came together from what was growing in the garden and waiting in the kitchen: cabbage, summer squash, tomatoes, basil, fennel fronds, and homemade chicken bone broth. Onion, celery, and cabbage are first sautéed in ghee until soft, then fresh turmeric, herbs, summer squash, and broth transform the vegetables into a light but comforting base for spaghetti noodles. Fresh tomatoes are added near the end so they soften into the broth without completely disappearing. I originally made this with one medium tomato, but the bowl wanted more of that juicy color and gentle acidity—so two tomatoes it is. Finished with a soft-boiled egg and another scattering of fennel fronds, it is simple, satisfying, and full of late-summer garden goodness.
From the Garden to the Bowl
Cook’s Notes
Two medium tomatoes provide more color, juiciness, and balance than the single tomato used in the original bowl.
Add the tomatoes near the end so they remain fresh and distinct instead of cooking completely into the broth.
Explore the Ingredients
Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.
Celery
Eggs
Cabbage
Summer Squash
Tomato
Chicken Bone Broth
Onions
