It’s pretty cold here. Thank god I have some buckwheat noodles. As much as I love to eat raw plants and vegetables, sometimes I need something warm.

I had the noodles which would take about 8 minutes to cook. There was also a bunch of scallions (my raw greens for the day) and a bit of carrot that didn’t fit in my juicer from days ago. Luckily, there was one egg waiting to be used.

Oh, and yes, I had some coconut amino liquid that would replace the soy sauce.

So I boiled some water, threw in the dry noodles at boiling point and waited for 8 minutes. By the way, it helps to stir the noodles in the pot with wooden chopsticks in case they get stuck on the bottom of the pot. It’s a double-whammy if the noodles also get stuck together.

I also placed a cracked egg on a ladle and gently slid it in the boiling water at the 4-minute mark.

At the end, drain the buckwheat and egg through a colander and catch the hot water over a large bowl. With the ladle, draw out some of that hot water into a serving bowl for one.

Then pour a bit of the amino liquid for taste into that bowl.

Per serving size, coconut amino has less than 70 percent of sodium than the “low sodium soy sauce” brands. But don’t overdo it. Otherwise, you might as well go for the regular soy sauce in packets. And if that’s all you have, it’ll have to do - as long as you don’t have hypertension. Check with your doctor if you’re not sure.

With the same pair of chopsticks, place a serving portion just the noodles into the bowl that now has your “homemade" broth.

Julienne the carrot, cut up the scallions with a scissor and place on top of the noodles. Then place the poached egg over the veggies.

Use the same pair of chopsticks to eat the solids and then drink the liquid straight from the bowl. Less utensils to wash, the better. Because after this, you just want to go back under the covers.