Turkey Ramen
Asian inspired flavors meet a low carb ramen soup that will check all the boxes for inspired eating.
Servings: 6
Calories: 324kcal
Cost: $12
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
324 Calories | 6.3g Carb (1g Net) | 12.1g Fat | 29.6g Protein
