Noodles in Curry Broth with Spinach and Egg

Curry Broth Noodles with Spinach and Egg | Naturally Ella

One of the easiest things to make at home is broth. Toss vegetables, herbs, and/or spices in a pot, cover with water, then let cook for an hour or so. The result is a delicious liquid that you could easily drink by itself or use in your favorite soups. Usually every other week or so, I make a big batch of broth to freeze (usually in freezer-safe ball jars.) You can also use scraps instead of whole vegetables. Onion ends/peels, carrot peels/tops, and celery bottoms/tops- all work really well.

Now that I’ve convinced you of the curry broth, this noodle bowl is another 10 minutes. The noodles soak up all the flavor you made in the broth and the greens help bring the oomph. This is about as easy as dinner can be (just waiting for the broth is the hardest part!)

Read more and see the recipe.

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