Description
A delicious and hearty Bone Broth Ramen recipe that is easy to make at home.
Ingredients
Scale
- 4 cups bone broth (homemade or store-bought)
- 2 packs of ramen noodles (discard seasoning packets)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 2 soft-boiled eggs
- 1 cup baby spinach
- 1 cup sliced mushrooms (shiitake or button)
- 1 carrot, julienned
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional toppings: nori sheets, sesame seeds, chili oil
Instructions
- In a large pot, heat the bone broth over medium heat until it comes to a simmer.
- Stir in the soy sauce, miso paste, sesame oil, garlic, and ginger. Allow the broth to simmer for about 5 minutes to meld the flavors.
- Add the sliced mushrooms and carrots to the pot and cook for an additional 5 minutes until the vegetables are tender.
- Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
- Once the broth is ready, add the baby spinach and sliced green onions, cooking for another 2 minutes until the spinach is wilted.
- To serve, divide the cooked ramen noodles into bowls and ladle the hot broth and vegetables over the noodles.
- Halve the soft-boiled eggs and place them on top of the ramen. Add any optional toppings as desired.
- Season with salt and pepper to taste before serving.
Notes
- For a richer flavor, simmer the bone broth for a longer period or use a mix of different bones (beef, chicken, or pork).
- Customize your ramen by adding other vegetables like bok choy, corn, or bean sprouts, or include proteins like shredded chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
Keywords: Bone Broth Ramen