Rice Ramen Soup

Rice Ramen Soup


I don't know about you guys, but this chilly fall weather makes me want to throw on sweatpants, cozy up on the couch, and eat a big bowl of soup. In my opinion, there's never a bad time for soup. Or sweatpants. I could literally eat soup for every meal, every day. One of my favorite types of soup is ramen. There's nothing better than a hot steamy bowl of noodles, meat, and veggies. So when I came across Lotus Foods Organic Forbidden Rice Ramen noodles, I knew I wanted to create my very own recipe.

Keep in mind that my recipe isn't your traditional Japanese ramen soup, it's more of an Asian noodle soup that takes a fraction of the time. I use shiitake mushrooms, carrots, celery, and bok choy for the vegetables, but feel free to use whatever you like or have on hand!

Prep Time: 10 minutes
Cook Time: 20 minutes

Servings: 2

2 Lotus Foods Organic Forbidden Rice Ramen cakes
1 Tbsp extra virgin olive oil or avocado oil
1/2 tsp toasted sesame oil
2 carrots, peeled and julienned
2 celery stalks, chopped
1 cup shiitake mushrooms, sliced
2 Tbsp coconut aminos
2 roasted chicken breasts, shredded
8 cups chicken broth
2 cups baby bok choy, roughly chopped
1/2 cup cilantro, chopped
2 green onions, sliced diagonally
salt and pepper to taste

1. In a medium pot, bring 4 cups of water to a boil. Add the ramen cakes. After 1 minute, separate noodles with a fork. Reduce heat to medium-low, and cook noodles for another 3 minutes. Strain noodles in a colander and rinse with cold water to stop cooking. Set aside.
2. In another medium pot over medium-high heat, add the olive oil and sesame oil. Once hot, add the carrots, celery, and mushrooms, and cook for about 5 minutes, until the vegetables have softened. Add the coconut aminos.
3. Add shredded chicken and chicken broth to the pot and bring to a boil.
4. Add bok choy and bring to a boil, and let simmer for 5-7 minutes, until the bok choy is cooked. Season with salt and pepper.
5. Serve in large soup bowls over the rice noodles, and garnish with cilantro and green onions.

- To make it vegan, use vegetable broth instead of chicken broth, and leave out the chicken. The noodles I linked are vegan!
- To make it Whole30 or paleo, leave out the noodles.