Bone Broth Ramen

If you have bone broth on hand, this simple recipe can be a warming, easy weeknight meal. Try mixing this up with your favorite vegetables, or a chashu style rolled pork belly for even more protein.

Ingredients

• 3 cups of homemade bone broth, preferably low sodium
• ¼ teaspoon of sesame oil
• ¼ inch of freshly grated ginger (substitute ½ teaspoon of ground ginger)
• 1 clove of garlic, finely minced
• ½ teaspoon of miso
• ½ teaspoon of soy sauce
• ½ teaspoon of hot sauce
• ½ teaspoon of rice vinegar
• Ramen or Udon noodles
• 2 eggs
• ½ cup of freshly grated carrots
• 1 bunch of Bok choy, roughly chopped
• ½ cup of enoki mushrooms (substitute dried or shitake portabella mushrooms, thinly sliced if desired)
• Fresh cilantro, nori, and black or white sesame seeds for garnish

Directions:

1. Bring 4 cups of water to a boil in a large pot according to the package directions for your noodles.
2. In a separate pot, toast the garlic with sesame oil on medium heat for a few minutes, then add your bone broth, whisking in the grated ginger, miso, soy sauce, and rice vinegar.
3. Allow this mixture to simmer for a few minutes.
4. Add the noodles to the boiling water and cook according to the package directions, reducing the cooking time by 1-2 minutes.
5. While the noodles are cooking. Add the unpeeled, uncooked eggs to the water with the noodles for a ramen egg topping. For soft boiled eggs, set a timer for 5 minutes, then add the eggs immediately into a small bowl filled with ice water. For a hardboiled egg, allow the eggs to cook for 10-12 minutes.
6. Around the same time as you add your egg to the boiling water, add the vegetables to the broth to cook. If you desire crunchier carrots and bok choy, add these ingredients 1-2 minutes before serving for a crisper texture. If using dried mushrooms, add these at least 5 minutes before serving. Note: other traditional toppings include green onions, bean sprouts, birds eye chilies, corn, tofu, and so much more.
7. Drain your noodles 1-2 minutes before the package directions suggest, then add the noodles directly to the ramen broth, turning the heat off.
8. Peel the chilled eggs, then carefully slice them in half.
9. Arrange the noodles, broth and vegetables in two large bowls, adding the egg halves as garnishes, in addition to any desired garnishes, including torn cilantro leaves, nori sheets, and sesame seeds.
10. Enjoy with chopsticks and a large spoon.