This homemade ramen was OUTSTANDING!
Enjoy this big bowl of ramen for only 7 WW
AuthorChef Allie
In a sauté pan, lightly spray with avocado oil and heat to medium heat.
Add the mushrooms and cook until tender.
Once mushrooms are tender, add the cooked broccoli and shredded carrots.
Season with salt, pepper and Dak’s Asian Zing seasoning
While the veggies are cooking, pour the chicken bone broth into the 3-quart pot. bring to a low boil.
Once a low boil, add the ramen noodles.
While the veggies and noodles are cooking prepare your egg, I use a Dash egg cooker and set to soft boil. Once done, place into a bowl with water and ice to stop cooking process.
Once all noodles and veggies are all cooked, add the veggies into the broth with noodles.
Season with ginger paste and minced garlic.
Pour everything into a bowl, garnish with eggs, scallions, cilantro and everything but the salt (bagel) seasoning.
Ingredients
Directions
In a sauté pan, lightly spray with avocado oil and heat to medium heat.
Add the mushrooms and cook until tender.
Once mushrooms are tender, add the cooked broccoli and shredded carrots.
Season with salt, pepper and Dak’s Asian Zing seasoning
While the veggies are cooking, pour the chicken bone broth into the 3-quart pot. bring to a low boil.
Once a low boil, add the ramen noodles.
While the veggies and noodles are cooking prepare your egg, I use a Dash egg cooker and set to soft boil. Once done, place into a bowl with water and ice to stop cooking process.
Once all noodles and veggies are all cooked, add the veggies into the broth with noodles.
Season with ginger paste and minced garlic.
Pour everything into a bowl, garnish with eggs, scallions, cilantro and everything but the salt (bagel) seasoning.
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