Glass "Ramen" Noodle Soup
Good-for-you Ramen? Um, yes please. Glass noodles are easily my favorite discovery of 2018… a noodle I don’t have to peel or spiralize firstl! Plus their a snap to make, and taste just a little bit like you’re having take-out.
Now, this broth. Again with the easy, and so 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!
•1 3.5 oz package Glass Noodles (sweet potato variety)
•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
•2 eggs, boiled for 6-7 minutes (AIP REINTRO)
•1 tsp olive oil
Combine broth, coconut aminos and seasonings in a large soup pot. Bring to a boil then reduce heat.
Add the mushrooms and carrots to the broth and continue cooking while you prepare the glass noodles.
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.
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.
In 2-3 serving bowls, add the fresh cilantro, onions and noodles. Ladle the soup over the noodles, then top with eggs.