I think most of us have tried the 3 minute “Cup Noodles” or “Top Ramen” packages in our lifetime. Some of us maybe more than we would like! While this isn’t quite as quick and easy as just adding boiling water, it’s still pretty quick and easy. I came down with a cold last week and I was craving some warm and comforting soup, so I came up with this healthy version of top ramen. I hope you enjoy it as much as I did!
Time: 15-20 min.
1 bunch green onions
3 cloves garlic
1 inch piece of ginger, grated
2 large carrots
2 stalks celery
2 “cakes’ or ramen noodles
1 Tbs. coconut aminos or soy sauce
4 cups chicken or vegetable broth
1 soft boiled egg
1/2 tsp. salt
Begin by brining a small pot of water to a boil. Once boiling, place two eggs in the boiling water. Set a timer for 8 minutes. Once the timer goes off, remove from the boiling water and set aside.
Wash and chop the green onions up to the light green parts. Peel and mince the garlic and ginger.
Heat 1/2 Tbs. coconut oil in a medium-size pot over medium-low heat. Add the chopped green onions, garlic, and ginger, and sauté over medium-low heat for 3 minutes.
While the green onion, garlic, and ginger are sautéing, wash and chop the carrots and celery into small pieces. Add to the pot and sauté for another 3 minutes.
Add the coconut aminos, broth, and salt to the pot, and simmer for 5 minutes.
Once the vegetables begin to soften, add the noodles and simmer for another 3 minutes until the noodles are soft.
Top with chopped green onions, chopped cilantro or parsley, and the soft boiled egg.