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.

Ingredients
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

Method
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.