It might be pumpkin spice season but you know what else it is?! SOUP SEASON! This super simple recipe elevates college-dorm ramen noodles into a nourishing bowl of soup that has some seriously delicious flavor. Plus, it’s a great use for leftover turkey! Ingredients 1 tsp. extra-virgin organic coconut oil 1 cup shredded carrots 4 cloves garlic, chopped 4 cups low-sodium organic chicken (or vegetable) broth, hot 2 Tbsp. reduced-sodium soy sauce 1 Tbsp. red miso paste 1 Tbsp. + 1 tsp fresh ginger, finely chopped 2 cups cooked ramen noodles (whole-grain, if possible) 1 cup shiitake mushrooms, thinly sliced 1 cup bok choy, coarsely chopped 1 cup Napa cabbage, thinly sliced 2¼ cups turkey breast, shredded and roasted (approx. 12 oz.) 1 tsp. sesame oil 2 hard-boiled large eggs, cut in half 2 green onions, thinly sliced (for garnish; optional) Instructions Heat coconut oil in large skillet over medium heat. Add carrots and garl...
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