Eggs:

• Bring a small saucepan of water to a boil. Carefully lower 2 eggs in with a spoon and cover the pot partially with a lid. Boil on medium heat for 8 minutes.
• Remove eggs from the heat immediately and transfer them into a bowl of ice water. Set aside to chill.

Noodles:

• Cook rice noodles or ramen according to package directions in water. Once they’ve softened (but aren’t mushy), drain well and run under cold water. This will remove the excess starch on the outside which can cause the noodles to clump together.
• If you’re making veggie noodles with daikon or zucchini, simply spiralize them – no cooking required. For shirataki noodles rinse and drain well.
• Divide the noodles between 2 bowls.

Prep the veggies:

• Chop the bok choy and mushrooms (if large). Divide them between the bowls.
• Peel the green onions into ribbons and slice the limes. Set aside with the fresh herbs and other garnishes.

Make the broth:

• Melt the coconut oil in a large saucepan. Stir fry the garlic and ginger over high heat for 1-2 minutes or until fragrant. Add the broth, water and lime juice.
• Let the broth get hot, but not boiling. Whisk in the miso until dissolved, then season to taste with coconut aminos and sriracha. (Note that whisking miso into boiling liquid can destroy some of its gut-friendly benefits.)
• Pour the hot broth over each bowl of noodles and veggies.

Final touches:

• Carefully peel the eggs and slice in half. Arrange the green onion ribbons and eggs on top of each bowl. Garnish with fresh herbs and serve with remaining garnishes/sides.