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Brothy Vegetable & Kelp Noodle Bowl

Ingredients

• 4 Eggs, (depending on how many servings)
• 2 boneless, skinless chicken breasts, (about 1 pound)
• 2 tablespoons Coconut Oil, divided
• 2 medium carrots, (or 1 large), peeled and cut into thin rounds
• 1 cup thinly sliced button mushrooms
• Thumb-sized piece of fresh ginger, peeled and finely diced
• 4 garlic cloves, finely diced
• 8 cups chicken or beef bone broth, or vegetable broth
• 1⁄4 cup coconut aminos or tamari
• 2 tablespoons mirin
• 1⁄2 teaspoon Red Pepper Flakes, (adjust to taste preference)
• 1 (12-ounce) package kelp noodles, rinsed
• 1 bunch broccolini, trimmed and cut into bite-size pieces
• 6 green onions, diced and divided
• 3⁄4 cup finely chopped cilantro, divided
• 1 small red pepper, core removed and thinly sliced
•   Salt and pepper
•   Sriracha or hot sauce of choice, for serving
•   Toasted sesame oil, for serving

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