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paleo chicken ramen bowl gluten free grain free

Paleo Ramen Noodle Bowl

Servings 3 servings


  • 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.