Did you read that recipe title correctly?! PALEO. Ramen noodle soup? Are you sure?
Absolutely, my friends. And this one doesn’t even include coconut aminos, so no need to go buy fancy ingredients!
This soup comes together with simple, whole foods and packs in a boatload of protein (if you use bone broth!)…you won’t miss your local ramen shop!
Instead of regular ramen noodles, Jared and I spiralized some yellow squash, threw in a few classic veggies (red cabbage, scallions, carrots, and onions!), soaked some ginger in the bone broth for flavor, and topped with some soft boiled eggs!
It was so easy and so delicious! Check out the recipe below and let me know what you think!
Paleo Ramen Noodle Soup
- 1 large yellow squash, spiralized
- 2 cups red cabbage, chopped
- 2-3 medium whole carrots, sliced
- ½ an onion, chopped
- 1 bunch of scallions, diced
- 1 knob of whole ginger, skinned and sliced into chunks
- 2 tsp turmeric
- 1 package of Bonafide Bone Broth or 3 cups chicken or beef stock
- Sea salt/pepper
- Ghee/coconut oil for cooking vegetables
- Toppings: soft boiled eggs, scallions, micro greens
- In a medium sauce pan, sauté red cabbage, whole carrots, onion, and scallions with a little ghee/coconut oil, sea salt, and pepper.
- Once those veggies are cooked, set aside.
- Add the spiralized yellow squash noodles into the pan and lightly sauté so that they are still firm but cooked through. Set aside with the other veggies.
- In a large pot, pour bonafide bone broth into pot and add chunks of ginger and turmeric.
- Heat until boiling and then reduce to a simmer.
- Add in the veggies, stir and cover.
- Let sit on simmer for 20-30 minutes.
- Serve and top with extra scallions, soft boiled eggs, etc.