The Whole 30 during January often means a lot of soups for me, which I love. They help warm you up, are easy to have for leftovers, and are comforting. I also really enjoy how you can adjust so many of the recipes to add the proteins of your choice. Last week I got a craving for ramen, so I went looking for a Whole 30 ramen recipe. I had trouble finding one that was loaded with veggies like I wanted, so I came up with my own. I must say– it turned out darn good! It’s also easy to add more protein to this one to customize it how you like.
We stuck to veggies and jammy hard boiled eggs for this one, but if you’re a meat lover it’d be great with chicken, pork, or even beef. We’ll be adding some shrimp to this as we eat the leftovers to switch it up a bit, too.
WHOLE 30 RAMEN
This recipe made about six servings and took around thirty minutes from start to finish. Even if you aren’t doing a Whole 30, it’s a delicious, healthy, veggie packed recipe that is good for you and your gut!
- 4 zucchinis, spiralized
- 1.5 Tablespoons of avocado oil
- 1.5 Tablespoons of sesame oil
- 1 yellow onion, diced
- 4 stalks of celery, cut into small pieces
- 16 ounces of mushrooms (shitake is ideal, but a mix also works)
- 1.5 Tablespoons of minced garlic
- 1 bunch of bok choy (or cabbage works), sliced into small pieces
- About 32 ounces of Vegetable Broth*
- 2 Tablespoons of fish sauce
- 5 Tablespoons of coconut aminos
- 1 teaspoon of thai red chili paste (adjust based on heat preference– we did a little more)
- 1 teaspoon of ground ginger
- Salt + pepper to taste
- 1 egg per bowl (approximately 6)
- For Garnish: thinly sliced jalepeño, thinly sliced green onions, black and white sesame seeds, red chili flakes
*I used vegetable broth to keep it vegetarian, but chicken or other bone broth’s work great if you have them and don’t mind using meat. You can also add any meat to this! Roasted chicken, beef, shrimp, etc are all great in it.
- First, spiralize all of your zuchinnis and set them aside.
- Heat the sesame and avocado oil in a dutch oven over medium high heat. When hot, add onions and celery to cook for about five minutes until the onions start to become translucent. Then, add mushrooms, garlic, and bok choy. Sauté until mushrooms and bok choy are soft.
- Add vegetable broth, fish sauce, coconut aminos, chili paste, ginger, and salt + pepper. Stir well to combine and then bring everything to a boil. Once boiling, reduce to the heat to a simmer and cover with a lid.
- While your soup is boiling/simmering, boil water in a small sauce pan over high heat. Once the water is boiling, carefully add in your eggs (I use a large spoon with slits). Reduce the heat to a simmer, cover the eggs, and cook for about 7-8 minutes. Then, turn off the heat, transfer the eggs to cold water, and let the cool before peeling them.
- Add your zoodles to a bowl, then add your soup broth, and finally topped with a peeled and cut in half hardboiled egg, jalepeño, green onion, sesame seeds, and chili flakes. Enjoy!
I’ve rounded up some of the kitchen supplies I utilized for this recipe for you all to shop below! Simply click on any of the photos and you’ll be taken to that product’s page where you can shop.
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Be sure to tag me on Instagram stories (@aloprofile) if you make my recipes! Some other great soup recipes you might enjoy include my chili recipe, my Mom’s chicken soup recipe, and Mexican chicken soup. They are all Whole 30 approved and easily customizeable in terms of protein or easily changed to make vegetarian. If you need some idea for quick meals for the Whole 30, see my Whole 30 essentials post with lots of great items that help save me SO much time during a Whole 30. Most items are ones that I always keep in our kitchen now and use whether I’m on a Whole 30 or not. XO