Kelp noodles are a great substitute for ramen noodles if you are avoiding grains. They are made out of kelp and sodium alginate, which is derived from the cell walls of brown seaweed. They hold their shape and texture well and don't break down into mush. They have a mild taste and the longer they sit in the soup, the more flavorful they become.
- one package of kelp noodles rinsed and drained
- 1/2 cup of carrots cut into thin sticks
- 1/2 cup of zucchini cut into thin sticks
- 1 baby bok choy thinly sliced
- 1 cup of shredded savory cabbage
- 1/4 cup shredded jicama
- 4 cups of bone broth or chicken stock
- green onion
- 1/2 sheet of nori seaweed
- coconut aminos (optional)
- 1 tablespoon of coconut oil
- 1 soft-medium boiled egg
Fill a small pot or sauce pan with water and bring to a boil. Using an egg piercer, poke a hole in the bottom of your egg. This will prevent the egg shell from breaking and spilling the contents into the boiling water. Boil your egg for 4-5 minutes. Once it's done, run your egg under cold water. As soon as it cools down, peel it and slice in half. Set aside.
Next cut up and prepare your vegetables.
Stir fry your carrots, zucchini, bok choy and cabbage in coconut oil until they are just starting to soften. You want them to still have a bit of crunch so don't overcook them. Take them off the heat before they become soggy.
In a separate pot, heat up your broth. I always keep a pot of bone broth in the refrigerator or single servings in the freezer.
Once heated, divide your broth into 2 large soup bowls. Then add your kelp noodles, stir fried veggies, cilantro, green onion, egg, jicama, seaweed, and a dash of coconut aminos.
It's ready to eat! If you're feeling extra dangerous add sliced jalapeño and Sriracha sauce. Enjoy with a friend!