Golden Broth Rice Noodles
Serves: 4-6
  • 1 tablespoon neutral coconut oil or avocado oil
  • 1 small yellow onion - chopped
  • sea salt
  • pinch of red pepper flakes
  • 3 garlic cloves - minced
  • 1½-inch piece of fresh ginger - minced
  • 1 tablespoon turmeric powder
  • 2 dried shiitake caps
  • 2-inch piece kombu
  • 2 bay leaves
  • 8 cups purified water
  • 1 small or ½ large butternut squash - peeled, seeded, and cubed
  • 1 broccoli head
  • juice from 2 limes - divided
  • 10 oz rice noodles
  • cilantro - for garnish
  • toasted sesame oil and sesame seeds - for garnish (optional)
  1. Warm the oil over medium heat in a soup pot. Add onion, salt and red pepper flakes, and sauté for 5 minutes. Add garlic, ginger and turmeric, and stir around for 2 more minutes.
  2. Add shiitake, kombu, bay leaves, water and more salt to taste, and bring to a boil. Lower the heat to a simmer and cook, covered, for 10 minutes. If you have time, turn off the heat and let the broth infuse for another 30 minutes. Remove the rehydrated shiitake caps, slice, and return to the pot. Remove the kombu and discard.
  3. Add butternut squash to the pot, adjust the heat back to a simmer and cook for 7 minutes. Add broccoli and cook for another 5-7 minutes, until crisp-tender. Add half of the lime juice. Check for salt, adjust if needed.
  4. Soak the rice noodles in well-salted hot water according to the instructions on the package. Drain the noodles, divide between plates, and ladle the soup over the noodles. Squeeze more lime juice over each bowl, and garnish with cilantro. Optionally, drizzle with some sesame oil and sprinkle with toasted sesame seeds and serve.
Recipe by Golubka Kitchen at