Recipe #33: Spicy Asian Noodle Soup

This spicy Asian noodle soup with chicken and veggies (gluten free and dairy free) is all you need during these cold winter nights! I tend to make some version of this every couple weeks because it’s packed with nutrients but also so easy to make! This recipe makes two servings.

Ingredients:

– 12 oz rice noodles
– 12 oz chicken breast, cubed
– 1 cup baby bella mushrooms, sliced
– 1 red bell pepper, sliced
– 3 cups chicken broth (I like to use @pacificfoods)
– 2 tsp garlic clove, minced
– 2 tsp fresh ginger, minced
– 1 tbsp red miso paste
– 1 tbsp tamari
– 1 tbsp avocado oil
– 1 tsp sesame oil
– 1 lime, juiced
– 2 soft boiled eggs
– Thai basil and sesame seeds for garnish

Directions:

In a large stir fry pan or dutch oven, add the avocado oil and cook the chicken with some salt and pepper for 8-10 minutes. Add the mushrooms and bell pepper with miso paste, tamari, sesame oil, garlic and ginger. Cook for another 5-8 minutes. Add the chicken broth to the pan and bring to a simmer. After 8-10 minutes remove from heat and add the lime juice. Cook the rice noodles according to the package and then add to a bowl with the soup. Top with an egg, chopped fresh Thai basil, and sesame seeds. Enjoy!!!

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