Whole30 Ramen

submitted by Darren & Mia Criss

A very basic and quick protein to make in a pinch.
I also did a 6 minute hard boiled “jammy” egg 🙄 Which I marinate in coconut aminos to give it that brown (ramen-like color and flavor) peel and slice open and I add some hot sauce and sesame seeds to the egg, then place on top of soup bowl!




  • 2 TBL oil

  • 3 minced garlic cloves

  • 2 inches of chopped fresh ginger or 1 TBL (I measure 2 inches of ginger off the stalk )

  • 1 TBL Tomato paste

  • 1 TBL wasabi

  • 2 TBL fish sauce (I use Red Boat)

  • 1-2 containers of Chicken or Beef Bone Broth (2 containers will serve 4 people)

  • Seasoning to taste

  • Umami Seasoning (I use the one from Trader Joes)

  • 5 spice Chinese Blend

  • The types of seasoning and the amount should be catered to whatever you have in your cupboard or what you like

  • Salt & Pepper to taste


  1. In a large pot, get 2 tablespoons of oil hot, Add 3 minced garlic cloves, 2 inches chopped fresh ginger

  2. Wait til they brown, then add 1 TBSP of tomato paste, 1 tablespoon of wasabi & 2 TBSP fish sauce (I use red boat)

  3. Stir and let flavors combine for 2 mins

  4. Add 1 container of chicken or beef bone broth (you can add 2 containers if you want to serve more than 4 people or if you want leftovers. At this stage I also add any spices you like to make it a bit richer of a broth. I used umami seasoning from trader hoes and a five spice Chinese blend (but this part can be catered to whatever spices you got/like) salt & pepper to taste.



  • 1lb (16oz package) Grass-fed beef or ground Turkey, ground chicken or whatever protein you like

  • 2 chopped Scallions

  • 1 handful chopped cilantro

  • 1 TBL chopped ginger

  • 1 egg

  • Salt & pepper

  • Desired amount of Spinach

  • Desired amount of bean sprouts

  • Desired amount of zucchini noodles


  1. I made with grass-fed beef but you can use whatever protein you like (ground turkey, ground chicken, whatev)

  2. In a large bowl add ground meat, 2 chopped scallions, a handful of chopped cilantro leaves, 1 TBSP chopped ginger, one egg, salt, pepper and combine with your hands. After all mixed together, roll each ball through a flour of choice and shake off excess (I use tapioca flour to keep it grain free, could also use almond flour)

  3. In a skillet, brown the meatballs on all sides, about 3 minutes per side, once the soup is boiling, add the meatballs to the kicka***** soup.

  4. Let it cook the meatballs the rest of the way through, and add spinach, bean sprouts, and last: zucchini noodles (these don’t need long in there, maybe 2-3 minutes)

  5. Optional - Add 6 minute hard boiled “jammy” egg (marinated in coconut aminos to give it that brown (ramen-like color and flavor) peel and slice open and add to top of soup bowl. Garnish the bowl with hot sauce and sesame seeds.

Then you serve!

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