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Bone Broth Keto Ramen
Ingredients:
Serves 2
1 32 Ounce jar Wishbone Broth (thawed)
2 Boneless, skinless chicken thighs
2 Packages kelp noodles of your choice
2 Baby bok choy, chopped into 1 inch sections
½ Yellow onion, sliced
¼ Lb Shiitake mushrooms, sliced
¼ cup kimchi
2 Scallions, thinly sliced
3 Cloves garlic, minced
2 Tbs Tamari
1 Tbs Coconut aminos
1 Tbs Rice vinegar
2 Tbs Sesame oil
1 Soft boiled egg (optional)
Chicken marinade:
3 Cloves garlic, minced
1 Tbs Minced ginger
1 Tbs Tamari
1 Tbs Rice vinegar
1 Tbs Red miso (I prefer Miso Master)
1 Tbs Sriracha hot sauce
Directions:
- Combine chicken marinade ingredients in a bowl and add chicken. Coat thoroughly and let sit while preparing the rest of the ingredients.
- Preheat the oven to 350 degrees.
- Add 1 Tbs sesame oil to a saute pan and sear the chicken on both sides. Place in a baking dish and bake for 25 minutes, or until cooked through.
- Boil a pot of water and cook the kelp noodles for 10 minutes, or until tender. Drain and set aside.
- While the chicken is cooking, heat a pot on medium heat. Add 1 Tbs sesame oil and saute the onions till golden. Add the mushrooms and allow to cook down. Add the bok choy, garlic, and ginger. Stir for 2-3 minutes.
- Add the tamari, coconut aminos, and rice vinegar. Stir well. Pour in the broth and allow to come to a simmer.
- Place the kelp noodles into two large soup bowls. Pour the finished ramen broth over the noodles. Top with chicken, sliced. Garnish with the scallions and kimchi. Enjoy!