1 Baby Bok Choy
3-5 Shitake or Royal Trumpet or Blue Oyster Mushrooms
1 Sliced Carrots
1 lemon or lime
2-3 tablespoons Olive Oil
Sauté the onion, garlic and ginger and optional spices in a large stock pot for 3-5 minutes to caramelize.
Add the distilled water.
Then cover and let everything simmer together for at least 30 minutes so that all of those flavors can meld.
Some strain the broth, but we leave the broth flavorings in for fiber enhancement.
Sauté remaining vegetables with olive oil or water while the broth is simmering.
Meanwhile, as the broth is simmering, cook the noodles al dente according to the package instructions. Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook, and set aside. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
Once everything is ready to go, add a handful of noodles to each individual serving bowl. Then ladle the simmering hot broth (with veggies) into the serving bowls. Top with lots and lots of garnishes.