Horrible pic, awesome taste

On average, my husband sends me 8-300 insta stories/pics a day of different dinner suggestions. I try and cook 4ish times a week, and on nights when I’m feeling ambitious, I will try and recreate some of the insta recipes he sends. I will say, he has sent me things from my own insta, so clearly I am doing something right…But, lately he’s been into sending me anything that involves eggs, soups, or low carb/Keto ideas. In general we are trying to be less sloth-like, so I need ideas that don’t call for a shit ton of noodles and butter, which happen to be my two favors foods, aside from baguettes and Brie cheese. So, after he sent me Defined Dish Ramen, Every Last Bite Chicken Ramen and a few others, I decided to try to make my own. Side note—if you don’t follow Defined Dish, you should, even if you aren’t super healthy. She is 99% of girls on instagrams lady crush and I have fallen victim as well. All of her dishes are legit, but the Asian recipes are bombbbbb.

But I digress…..I have dabbled in homemade pho, but every time I make it, the broth tastes too cinnamony (a word I made up), or too Anise-y (another trademarked word), so I majorly dialed down the Chinese 5 spice factor, which has both of those ingredients in it. This broth is garlicky, somewhat French oniony, and super gingery. The whole thing can be spiced up by adding sriracha or sambal chili. This recipe takes around an hour if you’re well organized, of 90 minutes if you’re slow and ADD. In my case, it took 4+ hours because I had a one year old that projectile vomited all over me and a 3 year old who never shuts the F up (GOD I LOVE HER THOUGH), so it took me a while. Anyways, the photo is a bit shitty….blame my exhaustion, blame the West Texas lighting/weather, whatever. This soup was legit, and I now will never use zucchini in a soup for a noodle substitute. SQUOODLES FOR LIFE. Also, if you aren’t a zoodler, a squoodler, or a Whole 30-er, throw some regular noodles in there and use soy sauce—make it however you want!

• 4 cloves garlic, finely chopped
• 1/2 onion, finely chopped
• 1 box (32oz. Organic chicken bone broth)
• 1 tbs. ginger paste
• 3 tbs. soy sauce *(If you’re doing whole 30, use coconut aminos, if you’re gluten free, use tamari. 
• 2 oz. (1/2 package) dried shiitake mushrooms—I like the dynasty brand, they’re available in the Asian section at HEB. 
• 1 shake of Chinese 5 spice (probably 1/8 tsp). Some bloggers call for more, some call for less, but I think 5 spice is super strong, so I err on the cautious side. 
• 3 green onions, sliced thinly
• 1 head of bok choy, cleaned and sliced thinly (I discard the inch closet to the root)
• 3 chicken thighs seasoned with salt and pepper
• Thinly sliced jalapeño
• 1/4 of a roasted spaghetti squash (I’ll follow this post up with ways to use the other 3/4 of the squash) 
• 3 jammy eggs 
• To start, slice the spaghetti squash in half (either width wise or lengthwise, you do you), and scoop the seeds out. Place the squash, flesh side down, on a foil lined baking sheet that you’ve oiled with a spray of olive or avocado oil. The spaghetti squash doesn’t need to be seasoned because the “noodles” soak up the broth flavor. Roast of 40 minutes. Once the squash has cooled, shred the flesh into noodles and set aside. 

While the squash is roasting, put the dried mushrooms in a pot and cover with water and bring to a boil. Once the water is boiling, reduce heat to a simmer and simmer for 30 minutes, until the shrooms are tender. Before you strain the mushrooms, take out 1/2 cup of the mushroom water—this adds such a good boost of flavor to the broth. The food nerds would call this umami. I just call it delicious. 

While the shrooms do their thing, and the squash does its thing, start on the soup base. In a soup pot (I used this one ) heat 1 tbs. olive oil. Once the oil is hot, sear the chicken thighs for 4 minutes a side. Once they have cooked, remove the chicken and set aside with the squash. Add the onion, garlic and ginger paste and sauté for 10 minutes on low until the onions are translucent. Now, add in the broth, soy sauce, shake of 5 spice and mushroom water. Bring to a boil and then reduce to a simmer and simmer for at least 20 minutes. If you can, let it go longer to enhance the flavor. Once you’re close to being ready to eat, bring the soup back to a boil and add in half the green onions, all the mushrooms, and all the bok choy and let it boil for 5-10 minutes. 

To make the jammy eggs, bring a pot of water filled with 4” of water to a boil. Gently lower the eggs into the water in boil gently for 6.5 minutes. Remove from the boiling water and shock in ice water. Tap the eggs on the counter and remove the shell under running water. Slice in half for photo effect….

In bowls, put as much spaghetti squash noodles as desired, followed by the broth and additional green onions and jalapeños if wanted. Top with jammy eggs and sliced chicken. 

Good lord that was a lot to type. It really is so good and worth it, especially if it’s freezing outside. There will be leftovers. 

Here are ideas to to for the leftover spaghetti squash.

Spaghetti squash pesto zoodles with goat cheese…follow THIS RECIPEbut instead of zoodles, use squoodles.

Or, sauté squash in 1 tbs olive oil with a glove of garlic, some salt, pepper, crushed red pepper and Parmesan. 

Or, use thisPad Thai Squoodles and use spaghetti squoods intead of butternut squoods.

And now I officially have carpel tunnel and am OUT.