November 7, 2018
I wanted to save this recipe for my Fake Out Take Out Series (coming soon), but I just could not keep this goodness from you all. Ramen is a classic comfort food. In fact, Will & I have a spot here in Fort Collins that we frequent & love when we need a good date night out. However, many restaurants have loads of additives in their broth. MSG, Corn Starch, soy & sugar just to name a few.
So why not make it at home in less than 30 minutes? The plus side is that you can control your ingredients, load up on your favorite veggies & most importantly: have leftovers! This broth is delicious & I highly recommend making a batch just to sip on. Notes to freeze broth is below.
Freezing Notes: Freeze broth in a glass container. When filling the container, leave space for liquid to expand when frozen. Keeps up to 4-6 months in the freezer. Broth will remain safe after 6 months but for best quality, abide by the 4-6 month time frame.
Ingredients
- 1 tbsp. toasted sesame oil
- 2 tbsp. avocado or olive oil
- 1/2 white or yellow onion, diced finely
- 3 cloves garlic, thinly sliced
- 1 1/2 - 2 cups shredded chicken
- 2 cups thinly sliced napa cabbage (about 1/2 head napa cabbage)
- 1 Zuchinni, spiralized
- 2 tbsp. fish sauce
- 4 tbsp. coconut aminos
- 1 (32 oz) carton chicken broth
- 2 green onions, sliced thin
- handful of cilantro, for garnish
- 1/4 jalapeno, thinly sliced (optional for serving)
- black sesame seeds, for garnish
- red pepper flakes, for garnish
- 2 eggs
- kosher salt, to taste
- black pepper, to taste
Instructions
- For Jammy Eggs: Place 1/4 C water in the Instant pot, place 2 eggs on a rack & cook on manual for 3 minutes. Remove, place in an ice bath & empty & wipe out the IP.
- Spiralize your Zuchinni. Place zoodles in a colander in your sink. Season lightly with salt & allow to drain.
- For the Broth: On the Saute Feature, Heat 1 tbsp. toasted sesame oil and 1 tbsp. avocado oil.. When hot, add the diced onion and saute until the onions are tender, about 5 minutes.
- Add the sliced garlic and saute for 1 more minutes, or until fragrant but being careful not to burn.
- Add the chicken broth, coconut aminos, and the fish sauce. Place the lid on the IP & cook on soup for 15 minutes.
- While the IP releases it's pressure, heat up your chicken in the microwave or in a frying pan with a bit of oil.
- Now Assemble! Place your zoodles & veggies in the bowl. Add Chicken. Pour your broth over the veggies, allowing them to wilt. Garnish with jammy egg, & all of your preferred garnishes.
