Gluten-Free Organic Beef Ramen Soup

Ingredients

• 2 tbsp organic avocado oil or coconut oil
• 3 cloves organic garlic, minced
• 2 tbsp soy-free fish sauce
• 2 tbsp coconut aminos
• 4 cups organic beef broth
• 2 cups organic mushroom broth
• 1 lb organic grass-fed steak, thinly sliced
• 1 tsp organic ginger powder
• 1-2 tbsp organic honey (to taste)
• 1 cube gluten-free beef bouillon (ensure it’s organic)
• Additional coconut aminos and soy-free fish sauce, to taste
• 6 oz gluten-free ramen noodles
• 2 heads organic bok choy, chopped
• 3 organic spring onions, thinly sliced (for garnish)
• 4-6 organic soft-boiled eggs (1 per serving)

Instructions

1. Prepare the Broth:
   • In a large pot over medium heat, add the oil and sauté the minced garlic until fragrant (about 1 minute).
   • Stir in the soy-free fish sauce and coconut aminos.
   • Pour in the beef broth and mushroom broth, stirring to combine.
2. Cook the Steak:
   • In a separate skillet, heat 1 tbsp oil over medium-high heat.
   • Add the thinly sliced steak and season with soy-free fish sauce and coconut aminos.
   • Cook until browned (about 2-3 minutes per side).
   • Transfer the cooked steak to the broth pot.
3. Season the Broth:
   • Add the ginger powder, honey, and beef bouillon to the pot.
   • Taste the broth and adjust with additional coconut aminos or fish sauce as desired.
   • Simmer the broth on low heat for 1 hour to enhance flavors.
4. Prepare the Noodles and Bok Choy:
   • Add the gluten-free ramen noodles and chopped bok choy to the simmering broth.
   • Cook according to the noodle package instructions, ensuring the bok choy is tender.
5. Serve:
   • Ladle the soup into bowls.
   • Top each bowl with sliced spring onions and a soft-boiled egg.