Asian Noodle Soup - Ashley Anwiler

Ingredients:
1 tablespoon vegetable oil
2 garlic cloves (finely chopped)
2 tablespoons freshly grated ginger

1 medium onion, chopped 

1 red pepper, chopped

Cremini mushrooms
6 cups chicken broth or stock (Or 4c broth, 2c water)

1 lime, juiced
2 tbsp. soy sauce
1 1/2 tbsp. sriracha hot sauce (optional)
1 tablespoons fish sauce

1 tablespoon hoisin sauce (optional)
1 lb aidells teriyaki meatballs OR 2 c shredded chicken (can add with onion and cook in broth for more flavor)
1 carrot (grated)
2 green onions (thinly sliced)   

1 lb rice or Udon noodles 

 
Garnishes: 

1 onion, thinly sliced and soaked in water for 5 min to lessen intensity

Jalapenos, slice into rings 

Fried shallots (https://www.splendidtable.org/recipes/crispy-fried-shallots)

Limes, quartered

Cilantro

1. Cook rice noodles according to package instructions; drain well and set aside (or just add at the end and cook in the broth)
   
2. In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. 
3. Add onion, mushrooms and red pepper and cook for a few minutes until all the vegetables begin to look soft and the onions begin to brown slightly.
4. Add in broth, hot sauce, lime juice, and soy sauce and bring to a boil. 
5. Reduce the heat and stir in carrot, green onions, hoisin sauce, and fish sauce
6. Add meatballs OR shredded chicken
7. Simmer 8-10 minutes until the vegetables are tender.
8. Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately. DO NOT PUT THE NOODLES INTO THE POT! They’ll soak up all the broth.
9. Garnish to taste.

Optional ideas for step 4: 2 tablespoon hoisin sauce, 1 tbsp. miso paste,1 tbsp. red chili garlic paste, 1 egg, beaten