Noodle Bowl

Ingredients

Makes 2 bowls

2 tbsp extra virgin olive oil

1 yellow onion, sliced

1 pinch of sea salt

1 c cremini or shiitake mushrooms, sliced

3 cloves garlic, minced

3 tbsp teriyaki sauce 

1 tbsp coconut aminos

⅛ tsp cayenne pepper

24 oz bone broth

4 oz rice noodles

1 lb chicken breast, (pre-cooked, diced or shredded)

½ lime

Optional Toppings

Cilantro

Kimchi

Soft-boiled egg

Sriracha

Red pepper flakes

Basil

Toasted sesame oil

Chili oil

Seaweed crisps

Instructions

1. In a large saucepan over medium-low heat add the oil along with the onions, and a pinch of salt. Saute for 5-7 minutes or until soft.
2. Add the mushrooms, and cook until slightly soft (3-5 minutes).
3. Next add in the garlic, and cook for 30 seconds.
4. Add the teriyaki sauce, coconut aminos, and cayenne pepper and cook for 1-2 minutes.
5. Add the bone broth to the saucepan and bring to a boil.
6. Lower the heat slightly and add the rice noodles and cook according to the package directions. About 2-3 minutes before the noodles are ready, add the shredded or cubed chicken to the soup and allow it to warm through as the noodles finish cooking.
7. Finish with a squeeze of fresh lime juice and serve with any of the optional toppings listed above.

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