• In a medium saucepan, add about a half tablespoon of avocado oil, the onion, carrots, jalapeno and a pinch of salt. Cook for about 7 minutes on medium heat.
• Add the garlic and ginger. Mix for about a minute. Add chicken broth and coconut aminos. Add salt and pepper. Bring to a boil.
• Once boiling, add in the mushrooms and ramen noodles. Lower to a simmer. Continue to simmer until noodles are soft and cooked through. (Depending on your noodles or package instructions, about 2-3 minutes)
• Top with chopped green onions, soft boiled eggs and sliced chicken for the perfect classic bowl of ramen!! ENJOY

Chicken Breasts (optional, for topping)

• Create chicken cutlets with chicken breasts by laying flat on a cutting board and placing one hand on top and slicing horizontaly with a sharp knife. This divides the breast in half, helping it to cook well and not be dry.
• Salt and pepper both sides of chicken breasts and sear in a cast iron skillet with avocado oil for about 3 minutes a side until cooked through. Slice and place on top of your bowl of ramen!

Soft Boiled Eggs (optional)

• Add water to a sauce pan and allow it to come to a boil. Once it i at a roiling boil, add the amount of eggs you would like, place a lid on top of the saucepan and boil for exactly 6 minutes. NO LONGER.
• Remove eggs and place in an ice bath for a few minutes, then peel, slice and place on top of your bowl of ramen. ENJOY!!