This super simple recipe takes ramen noodles out of the college dorm and transforms them into a nourishing bowl of soup that has impressively authentic flavor. Miso paste, soy sauce, and ginger give chicken broth a flavor makeover that tastes so good, you may want to sip it by itself! Here, we pour it over whole grain ramen noodles topped with fresh green veggies, shiitake mushrooms, a tasty carrot and garlic mixture, and chopped turkey breast. A hardboiled egg is the finishing touch.
This super simple recipe takes ramen noodles out of the college dorm and transforms them into a nourishing bowl of soup that has impressively authentic flavor.
- 1 tsp. extra-virgin organic coconut oil
- 1 cup carrots shredded
- 4 cloves garlic chopped
- 4 cups low-sodium organic chicken (or vegetable) broth hot
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. red miso paste
- 4 tsp. fresh ginger finely chopped
- 2 cups cooked ramen noodles whole-grain, if possible
- 1 cup shiitake mushrooms thinly sliced
- 1 cup bok choy coarsely chopped
- 1 cup Napa cabbage thinly sliced
- 2½ cups roasted turkey breast shredded, approximately 12 oz.
- 1 tsp. sesame oil
- 2 large hard-boiled eggs cut in half
- 2 green onions thinly sliced (for garnish; optional)
Heat coconut oil in large skillet over medium heat.
Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside.
Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. Set aside.
Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
Top evenly with broth mixture. Drizzle evenly with sesame oil.
Top each bowl with half an egg and sprinkle with green onions, if desired; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe
Photos by Kirsten Morningstar