Whole30 Ramen Recipe For Feminine Issues

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 be 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.

Enjoy!