Grain-free chicken ramen.

It’s Monday and we’re here prepping not one but TWO blog posts. We love this, really. Since becoming more educated in nutrition, I’ve been conditioned to stay way from most grains. I’m not saying that all grains are bad, because they’re not. But for me, someone who suffers from an autoimmune disorder, most grains don’t serve my body well. Avoiding a flare is the name of the game. The solution? Come up for recipes that avoid those triggers.

I absolutely LOVE ramen and this gut friendly recipe is NO JOKE. Adding a jammy egg to the mix takes this dish to the next level. Jammy eggs are those hard-boiled eggs with the gooey yolk while the white is firm. All you need is a slotted spoon and a timer and you’ve got the perfect jammy eggs. How do you do it? Boil water. Once you’ve got a rolling boil happening, gently place your eggs in the water using a slotted spoon. Set a timer for 6 minutes. While your eggs are boiling, fill a bowl with cold water and ice. After the 6 minutes, remove the eggs using your spoon and place them directly into the ice bath. This process stops the egg from cooking further. Peel your egg and gently cut them in half. Voila! Jammy egg perfection!

photo property of @sincerely_les

Here’s the recipe below! I hope you enjoy it as much as we did!


Les x


  • 6 cups chicken stock
  • 1 T avocado oil
  • 2 cloves garlic (minced)
  • 1/2 cup chopped yellow onion
  • 2.5 T coconut aminos
  • 1.5 T rice vinegar
  • 1-2 t sriracha
  • 3 t toasted sesame oil
  • 1.5 t fish sauce ( I use Red Boat)
  • 2 cups zucchini noodles
  • 3 cups baby spinach (or baby boy choy/kale)
  • 2.5 cups of shredded chicken
  • 2 cups mushrooms (cremini or shiitake sliced)
  • 1/2 cup green onion
  • 2 large carrots shredded (or cut into very thin matchsticks)
  • 2 t toasted sesame seeds
  • 1/2 cup cilantro
  • salt and pepper to taste
  • jammy eggs
  • roasted seaweed sheets


In a large pot, heat avo oil, garlic and chopped onion until onion is translucent. Add chicken or veggie stock, coconut aminos, rice vinegar, sriracha, toasted sesame oil, fish sauce, and carrot and simmer until carrot begins to soften. Add chicken, mushrooms, *zucchini noodles and salt and pepper to taste. Simmer for 5 minutes and then add greens on top of the soup. Cover and allow to steam until greens wilt. Remove greens top of soup and set aside. Serve the ramen in a bowl with a scoop of the wilted greens and a jammy egg. Garnish with sesame seeds, cilantro and green onion. ENJOY!

*note: if the zucchini noodles are cooked too long or in more heat than a simmer, they will fall apart. 5 minutes is all they really need to become tender!

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