Tuesday, March 7, 2017

Gourmet Ramen with Kelp Noodles


I wanted to share one more soup recipe before the weather warms up too much. I absolutely adore this ramen-like soup. The flavor is incredible and I always crave it for days after making it. It's not often that I make it though since I rarely have kelp noodles on hand. In case you didn't know kelp noodles are rich in minerals, especially iodine, so eating them occasionally is definitely beneficial!




Gourmet Ramon with Kelp Noodles
nourishing-bites.blogspot.com

Ingredients:

1 whole pastured or organic chicken
8 cups cold filtered water
1 tablespoon raw apple cider vinegar
2 tablespoons Real Salt

2 tablespoons butter, preferable grass fed
6-8 carrots, peeled and sliced
6-8 mushrooms, sliced
2-3 cloves garlic, minced
12 oz kelp noodles, rinsed (I like Sea Tangle)
1/2 teaspoon ginger powder
salt and pepper to taste
2 eggs
bunch green onions, sliced

Directions:

1. Place chicken in a large pot and add water and vinegar.  Bring to a boil.  Use a spoon to skim off any foam that forms on the top. Sprinkle on salt. Reduce heat and cover.  Let simmer for about 2 - 2 1/2 hours.

2. Remove chicken from pot.  Trim off meat and cut into bite size pieces. Cover and place chicken in fridge to use later.  Add bones and carcass back to pot.  Simmer another 30-60 minutes.

3. Strain broth through a metal sieve into a large bowl.  Set aside temporarily.  Melt butter in pot.  Add carrots and mushrooms.  Saute until mushrooms have released their liquid and are well cooked.

4. Measure 6 cups of strained broth and return to pot with vegetables. Allow the remaining broth to cool and store in fridge or freezer for later use in another recipe.

5. Add garlic, kelp noodles, and ginger. Simmer soup until carrots are tender. Add salt and pepper to taste. Whisk eggs in small bowl and stir into soup. Cook for two minutes. Garnish with green onion.

Printable recipe


-Amy


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