Rice Noodle Ramen with Soft Boiled Egg

Rice Noodle Ramen Bowl

Ramen is such a belly warming dish. This recipe is so easy, comes together quickly (in about 20 mins) and can be made ahead of time for meal prep! This recipe gave me 4 pint size mason jars worth of meals for meal prep.

Equipment needed:

• sauce pan https://amzn.to/4hLt8pD

• four pint size mason jars https://amzn.to/4kRMvQN

• julienne peeler https://amzn.to/425vABI

Ingredients:

• 32 oz container chicken bone broth

• 6 oz rice noodles (any long noodle style will work) https://amzn.to/421xh2Y

• 4 oz shiitake mushrooms sliced

• 2 baby bok choy quartered

• 2 tbsp soy sauce

• 2 julienne peeled carrots

• 1 tbsp grated ginger

• 1/2 tbsp garlic powder

• 1/2 tbsp onion powder

• 1/2 tsp cayenne

• 1/4 tsp black pepper

Method:

Add seasonings, chicken broth plus soy sauce in a sauce pan and bring to a light boil. While waiting for the broth to boil, peel the carrots, slice the mushrooms and quarter the baby bok choy. Separate the rice noodles into four portions. Add the noodles and prepped vegetables to your mason jars. Once your soup broth has come to a boil, add it to your mason jars and cover lightly. The soup will be ready to eat in 5-10 minutes, once veggies and noodles are tender. It can also be refrigerated and tightly covered once it has come to room temperature if not being used right away, and will last 3-5 days in the refrigerator! You can add any protein you would like, shredded chicken would be good too, but I chose to add a soft boiled egg to mine!