Gather ingredients. (I use brown rice ramen noodles from Costco for this recipe, highly recommend!)
Boil a block of ramen.
Chop veggies and add to your boiling ramen! I used just broccoli but you aren't limited to any, use whatever's in the fridge.
Baxter was hungry too🐶
Leftover turkey from Christmas all chopped up, you can use chicken, pork, or beef too.
Drain your noodles & vegetables.
Add your chicken broth and coconut milk to a pot and turn heat to medium.
Add soy sauce to broth.
And a little bit of sesame oil.
Stir in your chilli flakes, sesame seeds, garlic, onion, cayenne & ginger powder, and sriracha sauce, lime, and salt and pepper.
Add whatever leftover protein you have into stock.
Then add your noodles and vegetables back into soup. Feel free to do this recipe w/ fresh ginger & garlic sautéed in sesame oil first, or add half a tbsp of peanut butter for a spicy peanut soup, yum!
Taaaa-daaaa! Add some garnish like green onion, bean sprouts, or cilantro to bring more colour and flavour.🍲😊
- 1 block of brown rice ramen noodles
- 2 cups sodium-free chicken broth
- 1/3 cup coconut milk
- As much vegetables as you want, of any kind
- 1/4 cup leftover or freshly cooked protein
- Sriracha sauce, to your taste
- Dash of garlic powder
- Dash of onion powder
- Dash of ginger powder
- Dash of cayenne powder
- Dash of chilli flakes
- Dash of sesame seeds
- 1/4 teaspoon sesame oil
- 2-2.5 tablespoons of Tamari (glutenfree) soy sauce
- Squeeze of half a lime
- Salt and pepper to taste