Detox Ramen with 7 Minute Eggs
This detox green collard green ramen soup with soft boiled eggs has a nutrient rich broth and is packed with vitamins, minerals, antioxidants, and amino acids.
Ingredients
- ¾ lb lean ground turkey may substitute with a small amount of tofu
- ¼ lb ground pork may substitute with a small amount of tofu
- 1 teaspoon siracha
- 2 teaspoon dijon mustard
- ½ teaspoon salt more or less per preference
- 6 large collard green leaves
- 48 ounces chicken bone broth or miso broth
Optional ingredients
- 6 7 minute eggs
- 1 package ramen noodles
- green onions
Instructions
Make the soup
- Brown the ground lean turkey and ground pork over medium heat in a medium stock pot.
- While the ground pork browns, wash the collard greens thoroughly.
- Remove the leaves from the stems and chop into small pieces.
- Once the pork is browned, drain the fat from the pot.
- Add the collard greens, siracha, dijon mustard, salt, and chicken bone broth to the stock pot.
- Bring to a simmer and cook for 1 hour to 1 ½ hours until the collard greens are soft and not bitter to the taste.
- Season with additional salt per preference.
- If you wish to add ramen noodles or a 7 minute jammy egg then add/make in the final 10 minutes of cooking.
Make the 7 minute jammy eggs
- Bring a medium pot of water to boil. Reduce heat to a simmer.
- Carefully add desired amount of eggs to the pot and cook for exactly 7 minutes.
- While the eggs cook, fill a medium bowl with ice water.
- After 7 minutes, remove the eggs from the simmering water with tongs and place in the eggs into the ice water until they are cool enough to handle (about 1 minute).