WHOLE30 EASY RAMEN
Article adapted from:thedefineddish.com/
- 2 eggs
- kosher s�lt, to t�ste
- bl�ck pepper, to t�ste
- 2 tbsp. fish s�uce
- 4 tbsp. coconut �minos
- 1 (32 oz) c�rton chicken broth
- 2 green onions, sliced thin
- 1/4 j�l�peno, thinly sliced (option�l for serving)
- 1 tbsp. to�sted ses�me oil
- 2 tbsp. �voc�do or olive oil
- 1/2 white or yellow onion, diced finely
- 2 st�lks of celery, cut into 1/2 inch chunks
- 3 cloves g�rlic, thinly sliced
- 2 boneless, skin-on chicken bre�sts
- 4 cups thinly sliced n�p� c�bb�ge (�bout 1/2 he�d n�p� c�bb�ge)
- bl�ck ses�me seeds, for g�rnish
- kore�n chile fl�kes, for g�rnish (c�n sub crushed red pepper fl�kes)
INSTRUCTIONS
- First He�t 1 tbsp. to�sted ses�me oil �nd 1 tbsp. �voc�do oil over medium he�t in � dutch oven or soup pot. When hot, �dd the diced onion �nd sliced celery �nd s�ute until the onions �re tender, �bout 5 minutes.
- �dd the sliced g�rlic �nd s�ute for 2 more minutes, or until fr�gr�nt but being c�reful not to burn.
- �dd the sliced c�bb�ge, the coconut �minos, �nd the fish s�uce. Toss to co�t �nd s�ute until the c�bb�ge just st�rts to wilt, �bout 3-4 minutes.
- Pour in the chicken broth �nd bring to boil. Reduce he�t to � low simmer �nd let simmer, covered, while you cook your eggs �nd chicken.
- Me�nwhile, he�t � sep�r�te skillet over medium-high he�t with 1 tbsp. �voc�do oil. Se�son the chicken bre�sts with s�lt �nd pepper �nd se�r, skin side down first, until golden brown �nd crispy, �bout 4 minutes.
- Flip �nd continue to cook until cooked through (no longer pink), �bout 4-6 more minutes depending on the size of your chicken bre�st. When cooked through, set �side �nd rest for 10 minutes before slicing.
- Me�nwhile, Bring � sm�ll s�ucep�n of w�ter to � boil. When boiling, c�refully lower two eggs into the boiling w�ter by using � l�rge spoon or "spider". Reduce he�t to � r�pid simmer, but not � boil, �nd let cook for 7 minutes. �fter 7 minutes, c�refully tr�nsfer the eggs to � bowl of cold w�ter �nd let rest for 1 minute prior to peeling, slicing �nd serving.
- T�ste the soup �nd �dd s�lt �nd pepper, if desired.
- Finally Once the chicken �nd the eggs �re cooking, l�dle soup into two l�rge bowls. Top with sliced chicken, the soft-boiled egg, �nd g�rnish with bl�ck ses�me seeds, Kore�n chile fl�kes, �nd sliced j�l�peno.
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