Vegetable & Rice Noodle "Ramen" Soup

½ package rice noodles
6 cups water
2 tablespoons soy sauce
1 tablespoon fish sauce
2 chicken bullion cubes
2 teaspoons salt
2 teaspoons pepper
1 tablespoon hot sauce
1 lime, sliced into wedges
2 eggs, beaten
2 cups shredded carrots
2-3 stalks of celery, finely minced
2 tablespoons scallions, minced
Optional: micro greens




Cook rice noodles according to package and set aside. Bring water to a boil. Add 2 bouillon cubes using a whisk to break them apart. Season with soy sauce, fish sauce, hot sauce, and salt and pepper to taste. Beat two eggs and add to the water. To assemble, add carrots, celery and scallions to the bowl. Pour hot broth over the veggies. Squeeze a few wedges of lime juice. Add rice noodles on top of hot broth. Top soup with microgreens.