Ramen with Miracle Noodles

This healthy version of Ramen really satisfied my craving. It was my first time cooking with miracle noodles and I can't speak for other recipes that include them just yet but in a soup they are delicious!

A drizzle of toasted sesame oil over your avocado is the perfect finishing touch.

INGREDIENTS

• 2 tbsp. olive oil

• 2 c. Shitake mushrooms, sliced

• 5 cloves garlic, minced

• 1 tsp. fresh ginger, minced

• 8 c. chicken stock

• 1 tbsp. tomato paste

• 1 tbsp. fish sauce

• 1 tbsp. soy sauce, tamari or coconut aminos for Whole30 and Paleo

• 1 tsp. toasted sesame oil

• 1 large carrot, finely grated (about ½ c.)

• 1½ c. broccoli, cut into small florets (alternatively can use broccoli and carrot coleslaw - can find at Whole Foods)

• 1-2 cups of raw spinach

• 8-12 oz. miracle noodles (to keep it strict Whole30 swap zucchini noodles)

• Scallions, sliced (optional)

• Cilantro, chopped (optional)

STEPS

1. Cook the miracle noodles according to the package directions.

2. Meanwhile, heat the 2 tbsp. of olive oil over medium heat.

3. Add the mushrooms and cook until starting to soften, 5 minutes.

4. Add the garlic and ginger and cook for 1 minute.

5. Add the chicken stock, tomato paste, fish sauce, soy sauce/tamari/coconut aminos, and sesame oil and bring to a boil. Add the carrots and broccoli and lower the heat.

6. Add raw fresh spinach.

7. Add the cooked noodles if you are using them or can add the raw zucchini noodles at this time.

8. Spoon the soup into bowls and top with scallions and cilantro if desired. Can also top with sliced avocado and toasted sesame seeds.