Source: Rabbit & Wolves | Serves: 2 | Time: 20 min
Halved and then adjusted amounts here and there, kept the same amount of mushrooms and coconut milk, actually
Skipped the lemon grass
Replaced soy sauce with coconut aminos
Added a handful of kale
Used red pepper flakes instead of chilis for topping
Adjusted instructions for the noodles to more closely resemble the instructions on the brand I of ramen noodles I use.
2 green onions (white parts for cooking)
1 tbsp fresh ginger, grated
2 tbsp lime juice
2 cups vegetable broth
Handful of chopped #kale
2 15 oz cans light coconut milk
1 tbsp coconut aminos
2 tsp agave syrup
1 cup white #mushrooms, sliced
1 package Hakubaku ramen (use just 2/3 of it if you don't want so much noodle)
Cilantro, red pepper flakes, remaining green parts of the green onions for topping
In a soup pot, add grated ginger, the white parts of the green onions, the lime juice, veggie broth and kale. Bring to a boil and reduce to a simmer. Simmer for 10 minutes stirring every few minutes.
Then, add the coconut milk, coconut aminos, and agave. Bring back up to a simmer stirring to combine.
Now add the mushrooms and noodles and simmer for another 3-4 minutes, then turn off the heat. Make sure noodles are soft but not too soft. Keep stirring them to get the texture desired.
Serve immediately with toppings.
Food & Drink
6 glasses of water (aiming for two more before bed)
2 cold brews
1 hot coffee
2 diet cokes
1 egg white wrap with avocado, kale, and the leftover black bean filling from yesterday's pirogi
3 of yesterday's pirogi with fat free Greek yogurt
Some peanut butter
2.7 mile walk
9500+ total steps