Ramen Soup

photo 4 (2)

Ingredients: 

1 chicken breast

1.5 tsp Chinese 5 spice

1 tsp butter

1/2 Tbsp + 1 tsp olive oil

1/2 Tbsp sesame oil

1 tsp ginger, finely chopped

3 cloves garlic, minced

1.5 Tbsp soy sauce

1.5 Tbsp rice wine vinegar

2 c veggie broth

4 mushrooms, chop some and leave some whole

1 zucchini, spiralized

1 scallion

1/2 jalapeno

Ramen egg:

1 egg

3 Tbsp water

1 Tbsp rice wine vinegar

1 Tbsp soy sauce

Directions:

  1. Cook the chicken: Pre- heat oven to 350F. Season the chicken generously with salt and pepper & Chinese 5 spice. Heat the butter and 1 tsp of olive oil in a large oven-safe skillet over medium heat. Add the chicken, and cook until golden brown, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
  2. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 8 minutes (for a soft, but set-up yoke). Let your eggs sit in an ice bath for at least 5 minutes and then peal. In a zip lock bag add 1 Tbsp rice wine vinegar, 1 Tbsp soy sauce, 3 Tbsp of water and add peeled egg to the bag. Let it merinade.
  3. Make the ramen broth: Heat 1/2 Tbsp olive oil & 1/2 Tbsp sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and rice wine vinegar, and stir to combine. Cook for another minute. Add the veggie broth, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the chopped mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  4. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño. Slice the chicken into thin pieces. Set aside. Add the zucchini noodles and left over whole mushrooms to the veggie broth and let it cook for 2-3 minutes, until soft. Add the sliced chicken. Top with scallions & jalapenos.

* if you would like to make it Whole 30 or Paleo use coconut aminos instead of soy sauce and ghee instead of butter.

xo erin

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