Chop the onion in half. Take one half and cut into two quarters. Cut the ginger into thin slices. Chop scallions, lime, and chili pepper.
*** This step is entirely OPTIONAL. Using the other half of the onion, cut the onion into thin slices. These will be used for a topping at the end. Move them to a bowl of cold water and cool them in the fridge.
Spices and Aromatics
You want to release the fragrances of the spices. To do that we will char a quarter of the onion, slices of ginger, cinnamon stick, star anise, clove, star anise, cardamon, fennel seeds, peppercorn. Heat in medium high heat for about 3-4 minutes.
You want it to be toasted like so. If you feel you've burnt the onion too much no worries. You can scrape off the black charred parts with the edge of your knife.
Prepping the Broth
Open the two bone broth package and pour contents into pot.
Pour in the fish sauce.
Move the brisket over to the pot. I personally like to slice mine into thin pieces before cooking but you can also cut it after it's been cooked.
Transfer the toasted spices to the broth. simmer them in the pot of bone broth for a half hour. After a half hour, the broth is ready and you can remove the spices and aromatics for a clear broth.Pro tip: It's easier if you transfer the spices over to a a cheesecloth or a tea infuser ball and drop it in that way. I have neither tools and I don't mind using a strainer so I just move all the spices over into the pot like the picture.
Cook the Shirataki Noodles using a different pot
Follow the package instructions. If not, I can show you how to cook shirataki noodles.Note: I found that one package may not be enough for noodle lovers. If you love noodles I suggest getting two packages or 4 servings of shirataki noodles for 2 people.
Style Your Bowl!
You're now ready to make your bowl! Grab a bowl. Distribute the cooked Shirataki Noodles evenly to two bowls. Place toppings (beansprouts, scallions, mint, peppers, brisket) on top of the shirataki noodles however you like. Pour in MCT Oil for added fat content.