In a separate pot, sautee until fragrant:
2 table spoons of fresh, sliced ginger
2 tables spoons of fresh, crushed garlic
Add the following to the pan of ginger and garlic and bring to a boil.
6-8 cups of chicken stock
1/4 cup of liquid aminos or soy sauce
2 tea spoons of hoisin
Sriacha to taste
One of my favorite things about this bowl is how versatile it is. In this case, I used a very small serving of rice noodles. You could just as easily use brown rice or quinoa.
In addition to the provided instructions, I topped this bowl with bean sprouts, chopped green onion jalapenos and more sriacha because I like some extra heat. It's also sitting on a bed of spinach. Make sure you cook it or heat it up before adding spinach so it doesn't wilt. But be creative! Try it with steak and beef broth along with other vegetables or kale or lettuce in place of spinach.
The other great thing about this meal is that it keeps well and makes for great leftovers for the rest of the week.