Place eggs in a small pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit 11 minutes.
Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise.
Meanwhile, in a large skillet over medium heat, heat olive oil. Add mushrooms and cook until soft, 5 minutes. Add garlic and ginger and cook, 1 minute.
Add in bone broth, soy sauce, and bring to a boil. Reduce heat and simmer 5 minutes. Add zucchini noodles and cook until tender, 2 minutes more. Stir in sesame oil.
Divide broth and noodles among four serving containers or mason jars. Divide carrots, cabbage, and hardboiled eggs among each.
Top each with scallions, sesame seeds, and red pepper flakes.
Eat right away or let cool, then store in fridge. Rewarm before eating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (619g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 605 (68%)|
|Amt Per Serving||% DV|
|Total Fat 67.3g||90 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 1692mg||521 %|
|Sodium 591.1mg||20 %|
|Potassium 1081.1mg||28 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 15.3g|
|Protein 54.4g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 887
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