Spring vegetables, lime juice, and soba noodles swimming in a homemade beef bone broth.
Set a large, wide-bottomed sauce pan over medium heat. Drizzle in olive oil, and, when hot, add onions and carrots. Add two pinches sea salt and several twists ground black pepper, along with the chili oil. Sauté 10 minutes, or until vegetable edges have browned and onions are translucent. Toss in garlic and mushrooms, cook 3 minutes more, and then pour in beef bone stock. Bring mixture to a boil. Turn heat down so mixture bubbles gently. simmer 10 minutes.
Meanwhile, cook the soba noodles in salted water to al dente according to package directions. Drain, rinse, and set aside.
Just before serving, add lime juice and soy sauce to broth. Check salt levels and adjust as needed. Mince reserved onion greens. Spoon soba noodles into the bottom of each bowl. Ladle on beef broth and vegetables, and finish with a handful of onion greens and a big squeeze of lime.