To prep the broth: Heat a saucepan over medium-low heat and add the coconut oil. Add in the ginger, garlic and scallions and cook for 1 minute. You can add a pinch of salt and pepper here if you feel that your stock is not super salty. Pour the stock in the pot. Bring the mixture to a boil, then reduce it to low heat and cover. Let it simmer for 15 to 20 minutes while you prep the rest of the ingredients

To prep the rice noodles: I take a large bowl and put the dry noodles in the bowl. I cover the noodles with very hot water (not boiling, but as hot as my tap will allow!) by at least 2 inches, then I cover the bowl with a towel. After 15 to 20 minutes, the noodles should be tender.

If you’d like to cook the shiitakes: I heat a large skillet over medium-low heat and add a teaspoon of coconut oil. Add the mushrooms and stir. Cook until they are soft and juicy, stirring occasionally, about 6 to 8 minutes. Season with a sprinkle of salt and pepper.

To make the bowls: add a serving of rice noodles to a bowl, then top with a few mushrooms, red peppers, carrots, snow peas and cucumber slices. Ladle 1 cup (or so!) of broth over top. Add on your toppings of choice. I love fresh cilantro, toasted sesame oil and chopped peanuts!