Turkey Ramen
Asian-inspired flavors meet a low-carb ramen soup that will check all the boxes for inspired eating!
Noodles
Ten years ago, finding a low-carb option for pasta meant spiralized vegetables. Shirataki or Konjac noodles are made from the root of the Konjac plant, you can read more about them here. Hearts of Palm pasta is the latest option and while it does need time to cook properly, its texture is my favorite. It’s also one of the few dry goods items that we approve of and keep in our pantry.
Konjac or Shirataki Noodles Tips : (Also applies to Hearts of Palm)
- Rinse – Rinse noodles very well for several minutes. I like to sprinkle a bit of salt and stir to distribute
- Soak – I like to soak in broth before cooking to help the flavor of the noodles but this step can be skipped.
- Saute – Using a skillet or shallow saucepan, add a bit of cooking oil, and a few tablespoons of broth and add the noodles, cook for 10+ minutes adding additional broth if it evaporates until noodles are tender. Drain before adding sauce
- Add Sauce – Any desired dish sauce. This method works well for vegetable-based or dairy-based sauces
- When using for this soup, rinse well and add to the broth to cook per the instructions below.
Flavors
The blend of flavors in this soup have healing properties. I created the recipe when my husband was suffering from an intestinal infection that required a prolonged special diet.
Ginger Helps aid digestive track healing and soothing, reduces inflammation and helps with osteoarthritis
Garlic Helps boost immune system
Bone Broth Contains multiple nutrients and vitamins in addition to collagen that are easily absorbed by the body to aid digestion, support joint health and reduce inflammation.
Fresh Cracked Black Pepper Contains antioxidants and helps reduce inflammation. The oils in pepper also improve bioavailability of spices like ginger and turmeric.
Want a creamy soup? Try my Turkey Club Soup for a dairy-free cream soup
Turkey Ramen
Equipment
- 6 quart pot
- Cutting Board
- Knife
- Skillet
Ingredients
- 6 Cup Chicken Bone Broth
- 1.5 – 2 Lb Ground Turkey
- 2 Slices Bacon, cooked crumbled
- 3 Clove Garlic Minced
- ⅓ Cup Onion Minced
- 1 Tbsp Ginger, fresh grated
- 2 Tbsp Coconut Aminos
- ½ Cup Red Bell Pepper chopped
- ½ Cup Baby Bella Mushrooms Sliced thinly
- 1 package Palmini Noodles Angel Hair or spaghetti, can substitute Miracle Noodles or spiralized Zuchinni
- ½ Cup Baby Spinach chopped
- 1 Salt and Fresh Cracked Pepper to taste
Instructions
- Rinse noodles per package instructions, if using Zucchini noodles, spiralize and set aside.
- Cook bacon in a skillet, remove and drain bacon fat.
- Heat broth in a 6-quart pot
- Add Noodles to the broth and allow to simmer while preparing the remainder of ingredients
- Cook Turkey, season with salt and pepper, crumble
- Chop onions and garlic. Add to skillet
- Cook onions and garlic for 2 minutes, stirring in with the meat
- Add grated ginger and 2 tablespoons of Coconut Aminos to meat, mix well, transfer to soup pot and simmer for 5 minutes.
- Add peppers, mushrooms, and spinach to soup, continue to cook an additional 5-7 minutes. Add salt and pepper to taste.
- Allow soup to cook 5 minutes before serving.
Notes
