Vegetable Somen Noodle Bowl

1. 1

   Place the miso paste, grated ginger and garlic, along with the sake and rice wine vinegar in a small bowl. Mix and muddle together until well combined. Set aside.

2. 2

   Heat enough water to just cover the eggs in your skillet. Once it's boiling, carefully place the eggs in. Let boil for 7 minutes. Remove the eggs and set aside.

3. 3

   Bring the water back to a boil, drop in your somen noodles. Cook 3 minutes. Drain and set aside.

4. 4

   Heat the coconut and sesame oils together over medium-high heat. Saute asparagus until bright green and tender. Remove and set aside.

5. 5

   Add your chopped mushrooms and saute just a minute or two. Remove and set aside.

6. 6

   Add your ginger-garlic-miso-sake-vinegar mix to the pan and crank the heat up a bit. Let cook a few minutes until the garlic becomes fragrant, stirring often to avoid it burning.

7. 7

   Add in your beef stock and juice the orange over it (use a strainer to catch any seeds).

8. 8

   Knock the heat down to low so you don't boil out any moisture - You just want everything nice and hot and blended.

9. 9

   Peel the eggs carefully and cut in half.

10. 10

    Place the noodles in the bottom of each bowl (it's OK if they're sticking and clumping - once you add the broth they'll come apart).

11. 11

    Divide the broth among the bowls, pouring on top of the noodles. Stir everything up gently with a fork to break up any noodle clumps.

12. 12

    Top with your asparagus, mushrooms, raw peppers, raw green onions and diced cilantro. Then add two egg halves.

13. 13

    Sprinkle with sesame seeds, some crushed red pepper and a few drizzles of your bragg liquid aminos or tamari.

14. 14

    Serve with lime wedges (it's divine!).

No additional tips available.