about a tablespoon each, vegetable oil and sesame oil
1 onion, chopped
a piece of ginger, about the size of my thumb, peeled and chopped
3 cloves of garlic, minced
2 carrots, thinly sliced
4 cups of water
1 heaping tablespoon of Hoisin sauce
1 heaping tablespoon of chicken base ("Better than Bouillon")
3 tablespoons soy sauce
8 really big crimini mushrooms, sliced
1 red bell pepper, chopped
1 bunch of broccoli, chopped (including the stems)
2 tablespoons lime juice
1 can coconut milk
1 package tofu shirataki noodles, drained and rinsed
3 eggs (1 for me, and two for him. I'll add more egg to the left-overs.)
Heat the oils in a pretty big saucepan.
Add the onion, and stir occasionally, while chopping and adding the ginger, garlic, and carrots.
Add the water, Hoisin sauce, chicken base, and soy sauce.
Bring to a boil while chopping and adding the other vegetables.
Simmer/boil until the vegetables are almost cooked.
Add the lime juice, coconut milk, and noodles. Bring back to a boil.
Break the eggs and gently slide them into the soup. Cover the pan, and simmer until they are cooked.
Serve.
