My Soothing Noodle Broth Bowl with Halibut is all I crave when the weather is bitterly cold for what feels like forever. Light and tangled rice noodles are brightened up with thinly shaved zucchini, lots of fresh herbs, simple seared halibut, and all drowned in hot bone broth. They may look complicated, but I promise you can put your whole bowl together in under 20 minutes! This recipe is naturally gluten-free and so comforting.
I don’t think I ever intended to post my broth bowl as an “official recipe” but after throwing it together and just loving how it turned out, I knew I had to share it! It’s really nothing fancy, isn’t any specific Asian profile; it’s just honest comfort food for these miserable cold days.
Let me tell you about these rice noodles! I’ve linked them below where the recipe is. You need to buy them! They’re gluten free and so simple. As in, you just boil some water and pour it over the noodles, cover them and let them soak for a few minutes. That’s it! You can have them soaking to the side, not taking up precious stove-top room, while you cook your fish and heat your broth.
I love that you don’t need a spiralizer for the zucchini here. You certainly can use one (I have this one and love it!) but I used a julienne peeler here to get thin zucchini noodles. I love that they’re a similar size to the rice noodles. And to keep things simple and the textures varied, I added them straight to my bowl, raw.
Each bowl is loaded with flavor via herbs and extras. What I mean by that is: green onions, cilantro, peanuts, sesame seeds…everything you’d want in a bowl! I just pile it all in, because more flavor is better. If you prefer cashews, use them! If you don’t do nuts, leave them out! Totally good anyway you want it.
I think choosing a high quality broth for your Soothing Noodle Broth Bowl is very important. I chose a very clean-ingredient bone broth, choosing beef because it has a lot of flavor. You can choose chicken or vegetarian, but just make sure you’re picking a broth that will serve you well. Something with no sugars and that is low in sodium is best.
Finally, let’s talk fish. I was in a salmon-rut after weeks of keeping it in the rotation. I chose halibut for something new for my kiddo to try, and I’m so glad I did! I forgot how much I love this fish. It tastes clean, and that’s the best thing you can go for with fish. The texture is light but not overly flaky; just fatty enough. I prepared it by simply searing it in a skillet, 3 minutes per side.
Oh wait. Did I need to mention kiddos? Because I want to assure you, your kid will be eating dinner here. My little buddy loved going at each section of his bowl (I made a mini size for him with just a touch of broth in the bottom to curb the mess) with his fingers, then drinking the broth like a drink. Keeping the attitude light and fun while serving him something new like this was key. He mostly picked out the peanuts, avocado and fish to eat, leaving most of the noodles and zucchini in the bowl, but that doesn’t bother me at all. Knowing he’s trying new “real” food and getting so many nutrients is a win.
Soothing Noodle Broth Bowl with Halibut
Recipe by Melissa @ Treats With A Twist
Makes 2 portions
INGREDIENTS
4 oz Thin rice noodles
2 cups bone broth (I used Kettle & Fire beef bone broth)
2 medium zucchini
4 green onions
½ cup cilantro
1 avocado
12 ounces halibut
2 Tbs. olive oil
1 tsp. sesame oil
2-4 tbs. peanuts
for serving: sriracha, sesame seeds, coconut aminos or tamari
METHOD
Follow the cooking instructions to cook the noodles (these ones are super simple; you just boil water and pour it over the noodles and let them soak for 3-5 minutes).
Meanwhile, cook the halibut: Salt and pepper each side of the fish. Heat up the olive oil and sesame oil in your skillet over medium low heat. Add the fish and cook it for 3 minutes a side, or until done and tender.
Heat your bone broth until hot enough to serve.
Use a julienne peeler to shave the zucchini into thin noodles, discard the core of the zucchini. Use a sharp knife to thinly slice the green onions.
Assemble your bowls: Divide the rice noodles and zucchini noodles between two bowls. Add half an avocado per bowl; divide up the green onions, cilantro and peanuts too.
Pour hot broth over the bowls. On top, add the fish, sesame seeds and any tamari or coconut aminos (or gluten free soy sauce) if desired. Serve with sriracha for a kick!
Enjoy!
To Print this recipe, copy and paste the text into a new window and hit print! Sorry we’re so old school here xoxo
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You’ll also love this soup recipe- Easy Ramen Bowls!
