2-3 quarts beef or chicken bone broth, either homemade or store bought (no bouillon!)
chicken thighs or steak, sliced
1-2 star anise pods (optional)
1 medium spaghetti squash
1 C sliced shiitakes
1 C sliced button or cremini mushrooms
other mushrooms as desired
1 head bok choi, chopped
1 red onion, quartered
1 inch ginger, sliced
1-2 Tbs fish sauce
thinly sliced jalapeno
mung bean sprouts
Pre heat oven to 400. Place ginger, red onion, and star anise in cheese cloth and tie it in a bundle. Place them in a pot along with the broth, along with some salt, and bring it to a boil. Let this simmer while you prepare the rest of the ingredients.
Cut the spaghetti squash in half and place it cut-side down in a baking pan. Add 1/2 inch of water to the pan, and place in the oven. Bake for 20-30 minutes, or until the squash has some give when poked.
Meanwhile, prepare the meat and veggies and add them to the broth. Cook until meat is cooked through and the mushrooms are tender. Remove from heat, pull out the cheese cloth bundle and discard, and add the fish sauce. Salt to taste.
When the squash is done baking, carefully remove it from the pan onto a plate, face up. Use a fork to gently pull the “spaghetti” strands out.
Add the spaghetti squash to each bowl as you serve it. Top with the soup, and add basil, lime, jalapeno, and mung beans as desired.