top of page

Ramen Noodle Bowl

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.

707 views0 comments

Recent Posts

See All

Comments


bottom of page