Good-For-You Glass "Ramen" Noodle Soup

Glass "Ramen" Noodle Soup.jpg

Good-for-you Ramen? Um, yes please. Glass noodles are easily my favorite discovery of this last year… a noodle I don’t have to peel or spiralize first! Plus their a snap to make, and taste just a little bit like you’re having take-out.

Now, this broth. Easy, flavorful and versatile. The egg is definitely an AIP reintro, so if you haven’t brought them back in, some chicken or shrimp would be a great alternative!

Yield: 4-6
Author:

Good-For-You Glass "Ramen" Noodle Soup

prep time: 10 Mcook time: 20 Mtotal time: 30 M
A better for you version of the Asian-inspired classic!

ingredients:

  • 6 cups bone broth
  • 1 1/4 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp powdered ginger
  • 2 tbsp coconut aminos
  • 1 large carrot, shredded thick
  • 2 green onions, sliced
  • 1 cup Cilantro, chopped
  • 1 cup Shitake mushrooms, sliced
  • 1 3.5 oz package Glass Noodles (sweet potato variety)
  • 1 tsp olive oil
  • 2 eggs, boiled for 6-7 minutes (AIP REINTRO)

instructions:

How to cook Good-For-You Glass "Ramen" Noodle Soup

  1. Combine broth, coconut aminos and seasonings in a large soup pot. Bring to a boil then reduce heat.
  2. Add the mushrooms and carrots to the broth and continue cooking while you prepare the glass noodles.
  3. Fill a separate medium sized pot with water. Bring to a boil, and add the glass noodles. Boil for 6 minutes, then immediately drain and rinse with cold water. Add a tsp of olive oil to the noodles to prevent them from sticking together.
  4. Fill a smaller pot with water and boil the eggs for 6-7 minutes. When done, run the eggs under cold water then peel them, and slice each in half.
  5. In 2-3 serving bowls, add the fresh cilantro, onions and noodles. Ladle the soup over the noodles, then top with eggs.
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