While in Cabo recently, my boyfriend and I ate until our hearts delight at a sushi restaurant that was part of our all-inclusive resort.  Of the roughly 7 courses we indulged in, one was a beef ramen soup that was TDF (to die for)….Garrett usually doesn’t enjoy soups, but this one had a beefy broth and chunks of steak, so of course, he was a happy camper.  Upon returning home, we were struck by the dreaded flu going around, and for the first time in our entire relationship I heard Garrett utter the words “where do you think we can get some soup?”  Funny you should ask, my dear boyfriend, I’ve been dreaming of ramen since Cabo!

This ramen doesn’t have chunks of beef since I had to use what I had on hand, but it does have a delicious beefy broth and ginger, which acts as a great natural cold and flu remedy!  I think you’ll find it’s delicious for the sick and non-sick alike

Ingredients ( I also recommend using a wok for this recipe if you have one)

6 oz. whole wheat lo mein noodles
1 cup sliced mushrooms
2 green onions, diced
1 tbsp chopped garlic
2 tbsp extra virgin olive oil
1 tbsp grated ginger
8 jumbo shrimp – peeled, deveined, and cut into 3 pieces
1.5 tbsp low sodium soy sauce
4 cups organic beef stock
2 cups organic chicken stock
1/2 cup chopped fresh spinach leaves
2 splashes of rice wine vinegar

Directions

1. Saute mushrooms, green onions and chopped garlic in 1 tbsp extra virgin olive oil for about 2 minutes, stirring constantly.  Add a splash of rice wine vinegar to scrape up anything stuck on the wok.  Remove from heat and set aside in a separate bowl.
2. Heat second tablespoon of extra virgin olive oil over medium heat and saute ginger for about a minute before adding shrimp.  Cook until shrimp is pink.  Again, add a splash of rice wine vinegar to loosen up anything stuck on the wok.  Remove from heat and set aside in a separate bowl.
3. In your wok, combine beef and chicken broths with soy sauce, cook over medium heat.
4. Once broth mixture is boiling add spinach and all ingredients previously wok’d.
5. In a separate pot, boil water to cook lo mein noodles.  When lo mein noodles are done drain them and then add them to the wok.
6. Bring full soup mixture to a quick boil and serve it up!