A healthy version of ramen? This Paleo Ramen recipe is a huge step up from the instant ramen you find at the grocery store. First, we kicked all the gluten out of this recipe, and replaced the traditional noodles with zucchini.
Then we added high-quality grass-fed beef, fresh organic carrots, bok choy and bean sprouts to boost the nutrient value of this traditional and delicious dish.
Of course, the beautiful soft boiled, pastured-raised egg adds omegas and more protein.
Flavorful, easy to make and delicious. This dish is also dairy-free, and keto friendly.
- 1 lb boneless New York steak or flank steak (grass-fed)
- ½ tbsp extra virgin olive oil
- ½ tsp cracked black pepper
- ½ tsp pink Himalayan salt
- 1 32 oz carton beef broth (gluten-free)
- 1 cup filtered water
- ¼ cup coconut aminos
- Pink Himalayan salt, to taste
- Black pepper, to taste
- 16 oz zucchini noodles (organic)
- 1 baby bok choy, quartered lengthwise (organic)
- ½ cup mushrooms of choice (optional)
- 1 carrot, peeled and cut into long thin strips (organic)
- 1 cup bean sprouts (organic)
- 2 eggs, soft boiled (pasture-raised)
- Green onions, chopped (organic)
Season steak with salt and pepper. Heat a skillet over medium heat then cook steak on both sides until charred on the outside and slightly pink on the inside. Remove and set aside. Heat beef broth in a large pot. Add water and coconut aminos then season with salt and pepper to taste. Bring to a boil.
Add zucchini noodles, mushrooms and bok choy to your individual bowls then pour over with broth. Add carrots, bean sprouts, sliced steak and half a soft-boiled egg. Garnish with green onions. Enjoy!