Ingredients
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6 cups low sodium chicken broth
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5 tbsp gluten-free soy sauce
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1/4 cup lime juice
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1/2 (16 oz) box rice noodles
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4 large eggs
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1 tsp red pepper flakes
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1 tbsp peanut oil
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1/2 red onion
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1/2 head bok choy
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1 cup edamame
Steps
1
Bring chicken broth to a simmer and stir in soy sauce and lime juice. Place the rice noodles in a large bowl and pour boiling water over them until they are completely submerged. Let stand 6 min., stirring frequently, and drain.
2
Meanwhile, beat the eggs with the red pepper flakes and season with salt (in moderation) and pepper. Heat peanut oil in a skillet. Pour the egg mixture in the pan and cover with a lid. Cook 4 min. on low heat. Remove from the pan and cut into ¼-inch thick strips. Slice the red onion and the bok choy.
3
Add the rice noodles to simmering broth. Meanwhile, Divide the bok choy and edamame into 4 soup bowls. Top each with broth. Garnish with omelet strips and red onion. Serve immediately.
