Source: Rabbit & Wolves | Serves: 2 | Time: 20 min
Changes
Halved and then adjusted amounts here and there, kept the same amount of mushrooms and coconut milk, actually
Skipped the lemon grass
Replaced soy sauce with coconut aminos
Added a handful of kale
Used red pepper flakes instead of chilis for topping
Adjusted instructions for the noodles to more closely resemble the instructions on the brand I of ramen noodles I use.
Ingredients
2 green onions (white parts for cooking)
1 tbsp fresh ginger, grated
2 tbsp lime juice
2 cups vegetable broth
Handful of chopped #kale
2 15 oz cans light coconut milk
1 tbsp coconut aminos
2 tsp agave syrup
1 cup white #mushrooms, sliced
1 package Hakubaku ramen (use just 2/3 of it if you don't want so much noodle)
Cilantro, red pepper flakes, remaining green parts of the green onions for topping
Instructions
In a soup pot, add grated ginger, the white parts of the green onions, the lime juice, veggie broth and kale. Bring to a boil and reduce to a simmer. Simmer for 10 minutes stirring every few minutes.
Then, add the coconut milk, coconut aminos, and agave. Bring back up to a simmer stirring to combine.
Now add the mushrooms and noodles and simmer for another 3-4 minutes, then turn off the heat. Make sure noodles are soft but not too soft. Keep stirring them to get the texture desired.
Serve immediately with toppings.
Journal
Food & Drink
6 glasses of water (aiming for two more before bed)
2 cold brews
1 hot coffee
2 diet cokes
White wine
1 egg white wrap with avocado, kale, and the leftover black bean filling from yesterday's pirogi
3 of yesterday's pirogi with fat free Greek yogurt
Some peanut butter
Tonight's recipe
Exercise
2.7 mile walk
9500+ total steps
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