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Loaded Ramen Soup

Total Time 20 minutes
Servings 4 people
Author Jordan Clapp - Organically Optimistic

Ingredients

  • 2 T. olive oil
  • 3 cloves garlic
  • 1/2 onion
  • 1/2 bell pepper
  • 1 large carrot
  • 2 mushrooms
  • 1/2 cup broccoli
  • 2 radishes
  • 1 stalk celery
  • 2 T. coconut aminos
  • 1 tsp. Trader Joe's "Everything But The Bagel" Seasoning
  • 2 squares brown rice ramen noodles
  • 1.5 quarts chicken bone broth
  • 1 cup chicken, cooked and shredded
  • cilantro
  • Sriracha hot chili sauce

Instructions

  1. Begin by bringing a medium sized pot of water to a boil on the stove.

  2. Mince the garlic and dice all the other produce. Heat the olive oil in a large cast iron skillet, then add the veggies. Season with the coconut aminos and "Everything But The Bagel" seasoning. Allow to saute until tender, approximately 5-10 minutes.

  3. While the veggies are cooking, boil the ramen noodles in the water according to the package instructions.

  4. In a separate medium/large pot, warm the broth and cooked chicken.

  5. When the noodles are done, drain and rinse with cold water. Set aside.

  6. Add the cooked veggies to the pot of warm broth and chicken. Stir to combine.

  7. Divide the noodles between 4 serving bowls. Ladle the broth mixture over the noodles. Garnish with cilantro and sriracha to taste.