Easy Ramen

This ramen recipe is so easy for a weeknight dinner!

Make it Whole30 friendly by using spiraled zucchini instead of noodles.

You need:

• 3-5 eggs

• 1 tsp sesame oil

• 2 cups shaved Brussels sprouts

• 1/2 tsp salt

• 1/2 tsp sesame seeds
  

• Green onion

• 1/2 tbsp sesame oil

• 3 cloves garlic, minced

• 2 tbsp coconut aminos

• 1/4 tsp ginger powder

• 1 tsp chili garlic paste

• 1 cup shredded carrots

• 4 cups bone broth

• 2 ramen noodle blocks (I used Lotus Foods brand)
  

1. Heat a medium pot of ⅔ full of water over high heat and cover. 

2. While you wait for the water to boil, chop the green onion. Keep the dark green part separate from the white and light green parts.

3. Add the eggs to the water once it is boiling. Set a timer for 6 minutes.

4. Heat 1 tsp of sesame oil in a large soup pot on medium heat. Add the Brussels sprouts and 1/2 tsp of salt. Let cook for about 5 minutes, then add the ½ tsp sesame seeds and remove from the pan.

5. While the brussels are cooking, prepare an ice bath for the eggs. When the eggs are finished, place the eggs in the ice bath. 

6. Once you have removed the Brussels sprouts from the large soup pot, add the ½ tbsp sesame oil, white and light green part of the green onion and 3 cloves minced garlic and cook for 2 minutes.

7. Add the ¼ tsp ginger, 2 tbsp coconut aminos, and 1 tsp chili garlic paste, 4 cups bone broth and 1 cup shredded carrots and cover.

8. Remove the eggs from the ice bath and peel them.

9. When the bone broth is boiling, add the ramen noodles.

10. Cook for 3 minutes. Top each serving with the brussel sprouts, an egg, the dark part of the chopped green onion, sriracha and sesame seeds.