Vegetable Ramen
I found myself craving a giant bowl of warm, satisfying Ramen soup today as I drove home for lunch. Something about fall-time just screams soup. This was so quick and easy to make, and I actually had all the ingredients on hand!
I used home-made bone broth in this soup, versus store-bought. I've found it to be much more cost effective to make myself but store bought broth can be used in a pinch. If you aren't used to making your own bone broth, here is the recipe I use ... it's easy to make and so worth all of the amazing health benefits!
Veggies can be added to this recipe, or subbed for whatever's in the fridge. Shredded beef or chicken would be great in this as well! Makes 2 large bowls of soup.
Ingredients:
Beef broth - I didn't measure this out. Half of a large soup pot full.
1 package chinese noodles
1 1/2 cups vegetables, chopped - I used broccoli, zuccini, and shredded carrots
2 large eggs
1/2 teaspoon ginger, freshly shaved or ground
1 tablespoon green onions
Extra virgin olive oil
Sea salt - 1 to 2 teaspoons depending on preference
Cracked black pepper
Instructions:
1. Bring beef broth to a boil in a large soup pot over high heat. When boiling, add noodles, ginger, and sea salt and cracked pepper to taste and cook per package directions (about 3 minutes).
2. While broth is coming to a boil, soft boil two large eggs by placing exactly one inch of water in a small pot and bringing to a boil with lid on. Once water is boiling, place eggs directly in the pot and re-cover. Cook exactly 6 minutes for the perfect soft boiled egg. Run cold water over eggs when finished and peel and slice in half right before serving. Note:this is the cooking time for large eggs. Smaller eggs will cook in less time.
3. While eggs and broth are cooking, saute veggies in extra virgin olive oil to desired done-ness. I like mine a little crispy so I cooked for about 8 minutes.
4. Assemble bowls and top with green onions and cracked pepper.
To keep this clean be sure to choose responsibly sourced ingredients! Enjoy!