Asian Noodle Soup

Words can't express how excited we are for SOUP SEASON!!!! Katey and I are true Soup Peopleā„¢. In fact, when we first met, we bonded over how awesome my miniature, personal crockpot is. I used to carry that thing to work EVERY DAY with any kind of soup you could think of when I was basically made of 70% bone broth.

ANYWAY, we're stoked for soup everyday again in weather that makes hot soups socially acceptable. So, we're kicking it off a little early with this delicious Asian Noodle Soup! We love Paleo Running Momma's Teriyaki Meatballs, which are so versatile in our weeknight dinners, but we were really craving a ramen-style soup.

The recipe is super adaptable and you can swap out veggies if you want to! I like to add more coconut aminos to mine, and next time, I think I'll add snow peas just for fun. 

Recipe below!

 

Ingredients

  • 1 Recipe Paleo Running Momma's Teriyaki Meatballs

  • 2 cups julienned carrots

  • 12 green onion bulbs, chopped

  • 2 tsp chopped garlic

  • 2 tsp chopped ginger

  • 1 Tbsp coconut aminos

  • 2 tsp sesame oil

  • 1 tsp chili flakes (optional)

  • Juice of 1 lime

  • 1 Tblsp fish sauce

  • 1 quart veggie stock

  • 1 quart chicken bone broth

  • Salt to taste

Instructions

Bring to a boil until carrots are cooked, then add: 

  • 1 package organic pad thai rice noodles, add after cooked according to package

  • 1 8 oz package mushrooms

  • Green onion

  • Chopped cilantro

  • Soft-boiled egg