How to Make Bone Broth Ramen
There’s nothing like a bowl of hearty, warming soup to get you through those cold days of winter! Store-bought ramen is often high in sodium—up to 875 mg per serving!—and teeming with preservatives. It also typically contains wheat noodles, which are a no-go for most people with digestive issues or those trying to reduce gut inflammation. This healthier version is easy to make, contains bone broth to support the immune system, and is made with either konjac or brown rice ramen noodles to keep it gluten-free and lower in carbohydrates.
It’s easy to make your own! Simply toss your Sunday dinner roast chicken carcass into a slow cooker, cover with water, add a tablespoon of apple cider vinegar, and simmer on low for 24 hours. Delicious, nutrient-dense, and totally hands-free! (In a pinch, you can substitute homemade with store-bought with a BPA-free carton of organic chicken bone broth.)
Warming Bone-Broth Ramen Recipe
Veggie version: Omit chicken and bone broth and replace with firm tofu (if desired), and vegetable broth instead.
- 4 c chicken bone broth
- 2 chicken breasts
- ½ inch piece ginger, grated
- 2 cloves garlic, minced
- 1 Thai chili, chopped (optional)
- 1 package roasted nori sea weed, chopped
- 1 c spinach or bok choy
- 2–4 eggs
- 2 packages of either konjac or brown rice ramen noodles
- Pour broth into a large saucepan and bring to a simmer over medium heat. Add chicken, garlic, and ginger, and simmer until chicken is just cooked through, about 12 to 15 minutes. Remove chicken and transfer to a board to slice.
- Bring a small pot of water to a simmer, add eggs, and cook for six minutes, covered. Remove eggs from water and run under cold water until cool. This technique creates perfectly runny hard-boiled eggs.
- Add greens and noodles to the broth and simmer for two minutes, until everything is warmed through, and noodles are soft.
- Assemble: Place sliced chicken in the bottom of a large bowl, top with a generous serving of greens and a cup or so of broth. Sprinkle ramen bowls with finely sliced Thai chilis and nori. Peel and slice eggs in half and add to bowls. Serve.