# What You'll Need:
→ Broth
01 - 4 cups high-quality bone broth (beef or chicken)
02 - 1 thumb-sized piece fresh ginger, sliced
03 - 2 cloves garlic, smashed
04 - 2 tablespoons soy sauce or tamari (for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil
→ Noodles
07 - 14 oz shirataki noodles (drained and rinsed)
→ Toppings (optional)
08 - 2 soft-boiled eggs, halved
09 - 1 small spring onion, thinly sliced
10 - 1 small red chili, thinly sliced
11 - Fresh coriander or parsley, chopped
12 - Toasted sesame seeds
# How to Make It:
01 - Combine bone broth, ginger, garlic, soy sauce, rice vinegar, and sesame oil in a medium pot. Bring to a gentle boil over medium heat.
02 - Reduce heat to low and simmer for 10 minutes to allow aromatics to fully infuse the broth.
03 - Drain and thoroughly rinse shirataki noodles under cold running water. Place in a sieve and pour boiling water over them to remove any natural odor.
04 - Add prepared noodles to the simmering broth and heat through for 2-3 minutes until warmed completely.
05 - Discard ginger and garlic slices from the broth using a ladle or tongs.
06 - Divide noodles and broth evenly between two serving bowls.
07 - Garnish each bowl with soft-boiled egg halves, spring onion, chili slices, fresh herbs, and toasted sesame seeds as desired.
