A simple and satisfying ramen bowl full of vegetables, protein, and a savory broth. Gluten free. Paleo. Whole30 compliant.
- 2 soft boiled eggs
- 1 cup leftover or rotisserie chicken
- 2 carrots, julienned
- 1 cup green cabbage, thinly sliced
- 2 green onions, sliced
- 3 tsp ghee or any fat of choice
- 2 baby bok choy, quartered
- 1/2 cup shiitake mushrooms, sliced (or you can use the rehydrated shiitake mushrooms from the dashi)
- 4 cups kombu shiitake broth (recipe below) or any good quality broth you like
- 2 medium zucchini, spiralized into noodles
- 1/2 tsp fresh ginger, grated
- coconut aminos –
- salt to taste
- red pepper flakes and sesame seeds for garnish
- Prepare all ingredients: make soft boiled eggs, slice leftover chicken, julienne carrots, slice cabbage, slice green onions, and cook bok choy and shiitake mushrooms. Melt 2 tsp of ghee in a skillet over medium heat. Add bok choy and 1 tbsp of water and saute until just wilted. Remove from pan. Add remaining teaspoon of ghee into pan and add sliced shiitkes. Saute for 2-3 minutes, until soft and tender. Set aside.
- Add dashi (or broth of choice), zucchini noodles, and ginger to a medium soup pot. Heat until steaming hot but not boiling. Remove from heat and add coconut aminos and salt to taste to balance flavors.
- Divide broth between two large soup bowls. Arrange bok choy, shiitakes, carrots, cabbage, chicken, eggs, and green onions into the broth. Garnish with red pepper flakes and sesame seeds. Enjoy!
- How to soft boil an egg: Boil water, gently place egg in, set timer for 6 minutes allowing water to gently simmer, remove egg, and place in ice water bath to stop cooking. Perfect every time.
- Coconut aminos is a soy sauce alternative. You can also use a wheat free tamari if soy is not an issue for you and you are not doing a Whole30.