Ramen Noodle Soup – A Variation on Bone Broth

Often it is left-over ingredients that become the inspiration for a delicious meal and this chicken ‘noodle’ soup is one such occasion.

Packet noodles were once a regular meal for me and the spicy Korean Neoguri Udon seafood flavour was a favourite. Obviously these MSG and wheat-laden packets of chemicals that have probably never seen a real ingredient are now a thing of the past but a good noodle soup can be created with whole food and be equally tasty and definitely healthier.

Wondering what to do with the last jar from a recent batch of bone broth, a courgette (zucchini) and a lonely roast chicken thigh lying in the fridge, I decided to make use of a spiralizer I had purchased a while back and create this spicy chicken noodle soup.

1 Courgette (Zucchini) Spiralised
Bone Broth
1 clove fresh garlic and and equal sized piece of ginger, both minced
1 Boiled Egg
Cooked Sliced Chicken
1 Large Mushroom, sliced
1 Fresh Chili
Sesame Oil
Coconut Oil
Liquid Aminos or Soy Sauce
Rice Wine Vinegar or Apple Cider Vinegar
White Pepper
Fresh Microgreens or Beansprouts

While the egg is boiling, melt a teaspoon of coconut oil in a pan, add the garlic, ginger and chilli (reserving a little chili for garnish). Remove the skin from the cooked chicken, slice and crisp it up in the pan, remove and save for garnish. Add the bone broth, a splash of rice wine vinegar or apple cider vinegar and the sliced chicken and mushroom. Once all of the ingredients have heated through, place in a bowl and add the noodles (these will soften sufficiently in the hot broth).

Finally, add the egg, crispy skin, greens and chili and drizzle with the sesame oil, aminos/soy sauce and white pepper.

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