Ramen with Chicken

A more nutrient-dense version of ramen that won’t send your blood sugar through the roof.

Serves: 2-4

Ingredients

• 1 package shiitake mushrooms

• 1 Tbsp coconut oil

• 4-5 cubes frozen minced ginger (or you can use fresh)

• 3-4 cups chicken or beef bone broth (I like Bonafide Provisions or I make my own)

• 1-2 tsp ground mustard powder

• 1-2 tsp garlic powder

• ~4 tsp tamari or coconut aminos

• 2-3 small heads baby bok choy

• 1/2 cup frozen shelled edamame

• Shredded chicken (either rotisserie chicken or shredded breasts)

• Gluten-free ramen noodles (I use Lotus Foods rice ramen)

• To serve

  • Thinly sliced jalapeño or chili pepper

  • Green onion

  • Cilantro

  • Sriracha (I like Yellowbird brand)

Instructions

1. Sauté mushrooms in coconut oil for a few minutes. Add ginger until melted and incorporated.

2. Pour in bone broth. Mix in mustard powder, garlic powder and tamari. Bring to a boil then lower heat to a simmer.

3. Add in sliced baby bok choy, edamame and shredded chicken for a few minutes, allowing bok choy to steam but not completely wilt.

4. Boil your ramen noodles according to the instructions on the package. This should only take 3-4 minutes.

5. Place noodles in a bowl. Pour broth, meat and vegetables over top.

6. Garnish with chili peppers, green onion, cilantro and Sriracha.