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
- 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.
- Add the mushrooms, and cook until slightly soft (3-5 minutes).
- Next add in the garlic, and cook for 30 seconds.
- Add the teriyaki sauce, coconut aminos, and cayenne pepper and cook for 1-2 minutes.
- Add the bone broth to the saucepan and bring to a boil.
- 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.
- Finish with a squeeze of fresh lime juice and serve with any of the optional toppings listed above.
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