We all love our ramen soup, but the packaged kind is full of sodium, preservatives and many other less than desirable ingredients. We have adapted this recipe from Baker By Nature to bring you a healthy and power packed version. Feel free to get creative with any proteins and veggies you would like to add. It tastes great with some roasted cashews or even some avocado on top.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 Tbsp sesame oil
- 2 Tbsp hot sauce Sirachia works best
- 1 Small yellow onion diced
- 1 Medium tomato chopped
- 1 Tbsp ginger grated
- 5 Cloves garlic minced
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 4 Cups chicken broth
- 2 Cups water
- 1 Tbsp soy sauce or coconut aminos
- 3 Packages shiitake noodles found in fridge section of most health stores, can sub kelp noodles or zoodles
- 1/2 cup green onion chopped
- 1/2 cup cilantro optional, fresh, chopped
Ingredients
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Instructions
- Add the oil and sriracha to a large pot and simmer over medium-heat. Add the onion and tomato and cook for 4 more minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook until fragrant (about 2 more minutes).
- Add 1/4 cup broth and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the rest of broth.
- Bring to a simmer; add coconut aminos/tamari, and simmer another 8 -10 minutes.
- Add the noodles of choice and scallions, and cooked meat if desired. Serve in bowls and top with eggs and cilantro (both optional!)
Recipe Notes
Notes: add any other desired vegetable, such as broccoli!
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