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Buckwheat Noodle Bowl

Buckwheat Noodle Bowl

This is a brain-healthy lunch bowl that is low in saturated fat.  Added benefits come from the scallions, a good source of vitamin B12 and vitamin C.

Recipe Source: 

Reprinted with permission from The Alzheimer's Prevention Cookbook, by Dr. Marwan Sabbagh and Beau MacMillan, copyright © 2012. Published by Ten Speed Press, an imprint of Random House LLC. Photograph: Caren Alpert copyright © 2012 by Aaron McConnell

Number of Servings: 


  • 6oz Buckwheat noodles, cooked
  • 12oz BB Broth
  • 1ea egg, poached
  • 1/2ea Nori sheet
  • 1ea scallions, bunched
  • 6ea shitake mushrooms
  • 1t chili powder
  • 1t sesame oil
  1. Bring broth to a boil; add buckwheat noodles and shitake mushrooms.
  2. Add chili paste, place broth and noodles in a large bowl and garnish with poached egg, nori, and scallion.
  3. Drizzle with sesame oil.

Beau’s thoughts: Noodle bowls nourish the soul, and this is a fun dish to eat. As well as make. It’s really about the different level of texture with this refreshing broth. And you can defiantly put your own unique touches. Sometimes I add pickled vegetables, and if you want a hot element, kick it up with some chili paste.