Shortcut Ramen

Shortcut Ramen

Ingredients:

2 packs GF instant ramen (or GF noodles to substitute for what’s in the package, Shirataki noodles for paleo or Keto)

1 tbsp. avocado or coconut oil

3 cloves fresh garlic, minced or microplaned

1” piece fresh ginger, minced or microplaned or ½ tsp. ginger powder

4-6 shiitake or white mushrooms, stemmed and sliced (preferably shiitake)

½ tbsp. mushroom umami seasoning (optional)

¼ cup coconut aminos or low-sodium soy sauce

1 tsp. fish sauce (optional)

2 tsp. toasted sesame oil

2 small dried chilis or 1 tsp. red chili flakes

1 lime, juiced or 1 tbsp. lime juice

Recommended Toppings:

baby bok choy, bottom end cut off

cilantro, stemmed

green onions, chopped

carrot ribbons or thin matchsticks

soft boiled egg

Directions:

Heat a medium pot over medium heat and add your oil. While it heats, open your ramen pack, remove the seasoning packet, and set the noodles aside. Once oil is hot, add in mushrooms, garlic, and ginger and cook for 1 minute.

Stir in mushroom seasoning, ramen seasoning packet, coconut aminos/soy sauce, fish sauce, sesame oil, chilis and lime juice. Pour in the recommended amount of water on the package plus 1 cup. Bring to a boil.

Once boiling, add in your eggs, cover, and boil for 6.5 minutes (set a timer). While they cook, fill a smaller pot with water and bring to a boil. Also, make an ice bath for the eggs by filling a small bowl with ice cubes and cold water.

When the timer goes off, remove your eggs from the broth and place in the ice bath. Lower the heat to medium-low. While the eggs cool off, cook your noodles in the smaller pan of boiling water. Peel the eggs and set aside.

Add your noodles and toppings to a bowl and top with the hot broth. Lastly, add the egg and enjoy!