Cravings have struck again! I needed a paleo chicken ramen bowl. I have fond memories of going to Cherry Blossom, an Asian restaurant in Phoenix, that had these ah-mazing ramen bowls. Obviously they are not gluten free so going there again wasn’t an option. After looking at a good 20 recipes I realized that most use really expensive ingredients I would rarely use, or used ingredients full of things like MSG, artificial coloring, and other stuff I don’t want in my body. It’s a good thing I love to create recipes!
I used ingredients I already keep on hand and also can use to make other recipes (like this one and this one). This makes the recipe affordable, which is very important to me when creating recipes. This recipe requires a bit more work than my other recipes but it is totally worth it. I promise!
My kids and I love to snack on dried seaweed and at the last minute decided to use a package in the recipe. You do not have to by any means but I really enjoy the extra dimension of flavor.
I used a spiralizer (like this one) using the smallest noodle maker blade to make the zoodles. This is a fun contraption but seriously sharp. My kids love to help me make the noodles but I keep a close eye on them. The spiralizer can make some seriously long noodles. If you love to slurp your noodles like we use to try as kids after watching Lady and the Tramp, this is awesome. However, if you prefer a more reasonable length noodle, take kitchen scissors to them.
When I went to the store I wasn’t sure I would be able to find fresh shittake mushrooms, that was the only ingredient I didn’t have on hand, but I was pleasantly surprised to find them. If you can’t find them, you can use baby portabello mushrooms or another asian type mushroom.
This soup is truly satisfying in that it is packed full of flavor and is truly filling. It is also Gluten Free, Dairy Free, Grain Free, Soy Free and Nut Free.
Paleo Ramen Noodle Bowl
- 4 cups chicken or turkey bone broth
- 1/4 cup coconut aminos, plus 2 tbsp for chicken or tamari sauce
- 1 tbsp fish sauce optional
- 4 oz shittake mushrooms
- 1 cup fine chopped cabbage
- 1 small shallot, fine chopped
- 4 cloves fresh garlic
- 1 tbsp fresh minced ginger
- 2 tsp sesame oil, plus 1 tsp divided
- 1 large zucchini, about 8-10 inches long
- 1 green onion
- cilantro optional
- 2 chicken breasts
- 2 soft boiled eggs
- 1 snack pack of seaweed
- 1/4 tsp sea salt
- In a small pot, bring water to a soft boil and add 2 eggs. Boil for 4 minutes and pour into a strainer and run cold water over them for one minute. Or fill a bowl with ice water and place eggs into the bowl for 1 minute.
- Mince fresh garlic and ginger. Chop shallot and cabbage.
- Spiralize zucchini and set aside in a bowl.
- In a large pot, put on medium heat and add 2 tsp sesame seed oil. Add in garlic and onion and cook for 3 minutes. Add in salt, ginger, cabbage, coconut aminos and fish sauce, and cook for another 3 minutes.
- Pour in chicken broth and bring to a boil.
- While broth is coming to a boil, slice mushrooms into 1/2-1 inch thick strips. Do not use stems.
- Slice chicken breast into thick slices.
- When broth comes to a boil add mushrooms and let boil for 5 minutes.
- Take seaweed and make into 2 inch wide slices.
- After 5 minutes of boiling, turn off the heat and add zoodles and seaweed. Cover and let sit.
- While the soup is sitting, heat up a pan on medium heat. Add 1 tsp sesame oil and 2 tbsp coconut aminos. Add chicken slices and cook thoroughly.
- Chop green onion and cilantro.
- Place soup into bowls. To one side add chicken slices.
- Peel soft boiled eggs and using a sharp knife, slice them in half length wise. Place on other side of bowl.
- Sprinkle with green onions and cilantro.