Before I developed this recipe I had never really cooked with Chinese five spice. I always found it a bit of an overpowering flavour. For the last year or so I have been getting most of my spices from The Spice Hut (thespicehut.com) an independent family owned spice company that produces Gluten-Free spices (not all spice companies produce gluten free/celiac safe spices). I was inspired by their whole spice blend to create this simple, satisfying & flavour packed soup with seasonal and economical ingredients. If you can not find whole five spice use a powdered blend, however I suggest using less of the powdered as it may have a more concentrated flavour. If you use spiralized vegetables in this it is Whole30 & Keto compliant.
Add coconut oil to a large soup pot and add onion and sauté for about 15 minutes until softened. Add ginger and garlic and cook for about 1 minute. If you are using five spice powder add now and stir & cook until fragrant, about 1 minute. Pour in your chicken stock and add the chicken, coconut aminos and place the whole spices in a sort of bouquet garni by placing your whole spices in a piece of cheesecloth and securing with a piece of kitchen twine.
Bring soup to a boil and then turn down the heat and simmer the soup for about an hour. Add the sliced mushrooms. Remove the cooked chicken thighs and allow to cool before you shred them and add them back to the soup. Add sliced kale, green onions and cilantro. In a separate medium pot, cook your ramen noodles and then add them to individual portions of the cooked soup and serve.
Serving Size 1 large bowl