Description
A delicious and hearty Bone Broth Ramen Bowl that brings restaurant-quality flavors to your home kitchen.
Ingredients
Scale
- 4 cups bone broth
- 2 packs ramen noodles
- 1 cup sliced mushrooms
- 1 cup spinach
- 2 green onions, chopped
- 2 soft-boiled eggs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the bone broth over medium heat.
- Add the sliced mushrooms and cook until tender.
- Stir in the soy sauce and sesame oil.
- In a separate pot, cook the ramen noodles according to package instructions.
- Once the noodles are cooked, drain and add them to the broth mixture.
- Add the spinach and green onions, cooking until the spinach wilts.
- Serve the ramen in bowls, topped with a soft-boiled egg, and season with salt and pepper to taste.
Notes
- For extra flavor, add chili oil or miso paste to the broth.
- Feel free to customize with your favorite vegetables or proteins.
- Store leftover broth in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg