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
1 tablespoon ghee
½ medium onion, diced
2 celery stalks, diced
1 to 1½ cups finely diced or thinly sliced cabbage
1 teaspoon freshly grated turmeric
¼ cup chopped fresh fennel fronds, divided
2 tablespoons chopped fresh basil
1 medium summer squash, diced
3 cups chicken bone broth, plus more if needed
2 medium fresh tomatoes, chopped
Salt, to taste
Freshly ground black pepper, to taste
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.
Transfer the cooked eggs to a bowl of cold water. Once cool enough to handle, peel and set aside.
Warm the ghee in a wide skillet or sauté pan over medium heat. Add the onion, celery, and cabbage. Cook, stirring occasionally, until the vegetables begin to soften.
Add the grated turmeric, half of the fennel fronds, and the basil. Stir for about 30 seconds, allowing the turmeric and herbs to become fragrant in the warm ghee.
Add the diced summer squash and cook for another 2 to 3 minutes.
Pour in the chicken bone broth. Bring everything to a gentle simmer and cook until the vegetables are tender but the summer squash still holds its shape.
Add the chopped tomatoes and cooked spaghetti. Gently toss everything together and simmer just long enough to warm the noodles and soften the tomatoes slightly. Add a little more broth if you would like a soupier bowl.
Taste and season with salt and black pepper as needed.
Divide the noodles, vegetables, and broth between two bowls. Top each serving with a soft-boiled egg and the remaining fresh fennel fronds.
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
Black Pepper
Cabbage
Summer Squash
Tomato
Basil
Chicken Bone Broth
Onions
Turmeric
