There’s something incredibly satisfying about warm, hearty soup, and few things are better on a cold winter or autumn evening than this beef kelp noodle ramen. Flavor it up with hot sauce or sweet spices.
Slice your spring onions, separating the whites and greens. In a medium (or even large) saucepan, add your spring onion whites, ginger, and garlic with 2 tablespoons coconut oil, cooking over medium heat until well fragrant—a few minutes. Add your broth, fish sauce, coconut aminos, mushrooms, and salt and pepper to taste, bringing to a boil before adding the greens.
Once the greens have been added, cook an additional minute or two before adding the rinsed kelp noodles along with half of your parsley (reserving the other half for garnish).
Meanwhile, soft-boil your eggs in a separate saucepan.
While your soup is coming together, mix your Sriracha and olive oil in a small bowl.
Once the soup has come together, it's time to build your bowls. Add your sliced steak to each bowl, the green parts of the spring onions, your garnishing parsley, and your soft-boiled eggs (cut in half). Drizzle the eggs and beef with the spicy oil blend before ladling your soup over the top. Serve immediately.
While I'm partial to the flavor of kelp noodles in this recipe, you can also use zucchini noodles or other low-carb options. I've also found that this works well as a seafood ramen with a few modifications: Simply use your fish of choice in place of steak, add some nori and your preferred seafood flavors. Tools Needed:
Medium or large saucepan
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