This super simple recipe takes ramen noodles out of the college dorm and transforms them into a nourishing bowl of soup that has impressively authentic flavor. Miso paste, soy sauce, and ginger give chicken broth a flavor makeover that tastes so good, you may want to sip it by itself! This recipe pours it over whole grain ramen noodles topped with fresh green veggies, shiitake mushrooms, a tasty carrot and garlic mixture, and chopped turkey breast. A hardboiled egg is the finishing touch.
- 1 tsp. extra-virgin organic coconut oil
- 1 cup shredded carrots
- 4 cloves garlic, chopped
- 4 cups low-sodium organic chicken (or vegetable) broth, hot
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. red miso paste
- 4 tsp. finely chopped fresh ginger
- 2 cups cooked ramen noodles (whole-grain, if possible)
- 1 cup thinly sliced shiitake mushrooms
- 1 cup coarsely chopped bok choy
- 1 cup thinly sliced Napa cabbage
- 2½ cups shredded roasted turkey breast (approximately 12 oz.)
- 1 tsp. sesame oil
- 2 hard-boiled large eggs, cut in half
- 2 green onions, thinly sliced (for garnish; optional)
Here are your instructions:
Heat coconut oil in large skillet over medium heat.
Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside.
Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. Set aside.
Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
Top evenly with broth mixture. Drizzle evenly with sesame oil.
Top each bowl with half an egg and sprinkle with green onions, if desired; serve immediately.