Introduction
This dish transforms a nourishing staple into a complete morning meal. You get the savory depth of bone broth combined with the sweetness of plantains and the richness of eggs, all ready in minutes. It’s a uniquely satisfying and nutrient-dense way to start your day.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 4 cups bone broth (Homemade or 1 (32-ounce/907-gram) package)
- 1 large ripe plantain, peeled and chopped (About 300 grams)
- 1 1/2 teaspoon onion powder
- Salt to taste
- 2 tablespoons + 1 teaspoon coconut aminos
- 1 (12-ounce/340-gram) package of kelp noodles (drained)
- 1 green onion, finely chopped (25 grams)
- 3 eggs, beaten
Instructions
- In a medium pot, bring the bone broth to a gentle simmer over medium-high heat.
- Add the chopped plantain, onion powder, salt, and coconut aminos to the simmering broth. Cook for 5-7 minutes, until the plantain is fork-tender.
- While the plantain cooks, drain and rinse the kelp noodles. Use kitchen shears to roughly cut the noodle mass into shorter, more manageable lengths.
- Reduce the heat to low so the broth is at a bare simmer. Slowly drizzle in the beaten eggs while gently stirring the broth in one direction. This will create delicate egg ribbons.
- Immediately add the chopped kelp noodles to the pot. Stir gently to separate the noodles and heat them through, about 1 minute. Remove the pot from the heat.
- Ladle the broth, plantains, egg ribbons, and noodles into bowls. Garnish generously with the finely chopped green onion and serve immediately.
Variations
- For a richer broth, simmer the chopped plantain for a few extra minutes until it begins to break down and slightly thicken the liquid.
- Turn this into a quick soup for lunch by adding a handful of fresh spinach or kale with the kelp noodles.
- If you prefer whole eggs, poach them directly in the simmering broth before adding the noodles for 3-4 minutes.
- Serve the broth and plantains over a bowl of steamed cauliflower rice for a heartier, grain-free option.
Tips for Success
- Use a ripe (yellow with black spots) plantain for natural sweetness that balances the savory broth.
- To save time in the morning, peel and chop the plantain the night before and store it submerged in water in the fridge.
- If your kelp noodles are very firm, you can soak them in warm water for 10 minutes before adding to the pot to soften their texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through; avoid boiling to keep the eggs tender.
FAQ
Can I use unripe (green) plantain?
Yes, but it will be starchy and not sweet. It will also take a few minutes longer to become tender in the broth.
What can I use instead of kelp noodles?
You can simply omit them or use a different “ready-to-eat” noodle like thinly sliced cabbage, zucchini noodles (zoodles), or shirataki noodles.
My broth isn’t very flavorful. What can I do?
The flavor depends heavily on your bone broth. You can add a bit more salt or coconut aminos to taste. Simmering the plantain longer will also infuse more sweetness.
Can I make this vegetarian?
You can substitute the bone broth with a rich vegetable broth, though the character and name of the dish will change. The cooking method remains the same.
What are coconut aminos, and can I substitute them?
Coconut aminos are a savory, slightly sweet soy-free sauce. You can use regular soy sauce or tamari, but start with 1 tablespoon as they are saltier.
Can I prepare the eggs differently?
Absolutely. Instead of egg ribbons, you can crack whole eggs into the simmering broth to poach, or top each finished bowl with a soft-boiled egg.
