Okay, so I swore to myself I wouldn’t post a hot soup recipe in the summer but you guys MADE ME DO IT! haha, but seriously. If you watch my instagram stories, I whipped up this Easy, Whole30 take on ramen noodles last week using what I had in my fridge/pantry and mentioned that I’d turn it into a blog post in the fall. To my surprise, so many of you like soup in the summer as much as I do and you just had to have the recipe right now! Which makes me one happy soup freak because now I am not alone in the soup all-year-round struggle. So here I am, happily sharing my soup in the summer recipe. Thank y’all for being the best soup lovers ever!
This ramen is delicious and you can really play with it to make it your own! Add whatever veggies you have on hand to the mix or top it with whatever protein you want! Regardless, the napa cabbage as the noodles is a delicious replacement that you will just love!
Even though there are a few moving parts to this dish (making the soup, searing the chicken, boiling the eggs) it is all super easy and when it all comes together, it’s just delicious!
- 1 tbsp. toasted sesame oil
- 2 tbsp. avocado or olive oil
- 1/2 white or yellow onion, diced finely
- 2 stalks of celery, cut into 1/2 inch chunks
- 3 cloves garlic, thinly sliced
- 2 boneless, skin-on chicken breasts
- 4 cups thinly sliced napa cabbage (about 1/2 head napa cabbage)
- 2 tbsp. fish sauce
- 4 tbsp. coconut aminos
- 1 (32 oz) carton chicken broth
- 2 green onions, sliced thin
- 1/4 jalapeno, thinly sliced (optional for serving)
- black sesame seeds, for garnish
- korean chile flakes, for garnish (can sub crushed red pepper flakes)
- 2 eggs
- kosher salt, to taste
- black pepper, to taste
- Heat 1 tbsp. toasted sesame oil and 1 tbsp. avocado oil over medium heat in a dutch oven or soup pot. When hot, add the diced onion and sliced celery and saute until the onions are tender, about 5 minutes.
- Add the sliced garlic and saute for 2 more minutes, or until fragrant but being careful not to burn.
- Add the sliced cabbage, the coconut aminos, and the fish sauce. Toss to coat and saute until the cabbage just starts to wilt, about 3-4 minutes.
- Pour in the chicken broth and bring to boil. Reduce heat to a low simmer and let simmer, covered, while you cook your eggs and chicken.
- Meanwhile, heat a separate skillet over medium-high heat with 1 tbsp. avocado oil. Season the chicken breasts with salt and pepper and sear, skin side down first, until golden brown and crispy, about 4 minutes. Flip and continue to cook until cooked through (no longer pink), about 4-6 more minutes depending on the size of your chicken breast. When cooked through, set aside and rest for 10 minutes before slicing.
- Meanwhile, Bring a small saucepan of water to a boil. When boiling, carefully lower two eggs into the boiling water by using a large spoon or "spider". Reduce heat to a rapid simmer, but not a boil, and let cook for 7 minutes. After 7 minutes, carefully transfer the eggs to a bowl of cold water and let rest for 1 minute prior to peeling, slicing and serving.
- Taste the soup and add salt and pepper, if desired.
- Once the chicken and the eggs are cooking, ladle soup into two large bowls. Top with sliced chicken, the soft-boiled egg, and garnish with black sesame seeds, Korean chile flakes, and sliced jalapeno.