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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