This recipe was created/modified by Kerri Cole to be IC safe. (@icfood4u)
Makes 4 big bowls Ingredients: 🍜For the broth: 1 tablespoon sesame oil 1 clove garlic, minced 1 small carrot, peeled and shredded 4 ounces shiitake mushrooms, thinly sliced 1 1/2 cups thinly sliced baby bok choy 1/4 tsp ginger (if tolerated) 1 tablespoon brown sugar (more or less to taste) 48 oz chicken broth (IC safe brand) 2 tablespoons coconut aminos 🍜For the soup: 4 large eggs 12 ounces dried noodles Chicken, cooked (optional) Directions: 🍜Make the broth: In a large saucepan over medium heat, heat the oil. Add the garlic, carrot, mushrooms, and bok choy. Cook, stirring often, for 3 minutes, or until the vegetables soften. Stir in the ginger and brown sugar (if using) and cook for 30 seconds. Finally add the chicken broth and coconut aminos and bring to a simmer. Simmer for 10 minutes. 🍜Cook the eggs: While the broth is simmering, bring a pot of water to a boil. Set a bowl of cold ice water nearby. Use a slotted spoon to gently lower the eggs, still in the shell, into the water. Simmer for 7 minutes for eggs that are soft and a little runny in the center, or 12 minutes for hard-boiled eggs. Transfer the eggs to the bowl of cold water. Peel and cut them in half. 🍜Cook the noodles: Return the pot of water to a boil. Add the noodles and cook for 3 minutes, or according to the package directions, until tender. Drain in a colander. 🍜Assemble the soup: Divide the noodles among 4 large bowls. Ladle the broth and vegetables over the noodles. Top each bowl with the egg halves and the sliced chicken.