Faux Pho

Directions

• Heat a medium pan on medium heat. Add olive oil, cherry tomatoes and sliced yellow onion and sweat for 2-3 minutes. 
• Add sliced Thai chilis (if desired), garlic and ginger into the pan. Stir and let sauté with other vegetables. 
• Cover rice noodles with hot water in a bowl and set aside. 
• Once the tomatoes have broken down, add the bone broth, water, fish sauce, soy sauce, and miso paste. Bring to a boil and add the chicken wings. Bring back to a boil, cover and reduce the temperature to simmer for 15-20 minutes until the wings are cooked through. 
• While the broth simmers, prepare the bowls. In each large soup bowl (two total), place one mushroom worth of sliced mushrooms, 1/4 cup of fresh basil, and 1 cup of bean sprouts. 
• Optional: put a pan on medium heat. Once the wings are cooked through, sear them on all sides with a little olive oil. 
• Add another cup of water to the broth, add the rice noodles and bring to a boil. Stir in the hoisin sauce and turn off the heat. 
• Add 3 chicken wings to each bowl, then ladle half of the broth and noodles into each bowl. Garnish with sliced green onion and a squeeze of lime. Serve immediately.