Bone Broth Ramen with Shiitake Mushrooms

This nourishing take on ramen transforms a simple weeknight meal into something deeply satisfying and restorative. Rich, umami-packed bone broth forms the foundation whilst fresh shiitake mushrooms add an earthy depth that makes every spoonful feel like a warm hug. It's the kind of bowl that feeds both body and soul, delivering comfort food satisfaction with genuine nutritional benefits.

Ingredients (serves 4):

• 1.2 litres high-quality bone broth (beef or chicken)

• 200g fresh shiitake mushrooms, stems removed and caps sliced

• 4 portions fresh ramen noodles (or 200g dried)

• 4 soft-boiled eggs

• 2 spring onions, finely sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons miso paste (white or red)

• 1 tablespoon sesame oil

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon rice vinegar

• 100g baby spinach leaves

• 2 sheets nori seaweed, cut into strips

• Sesame seeds for garnish

• Chilli oil (optional)

Method:

1. Prepare the eggs: Start by soft-boiling the eggs. Bring water to a rolling boil, carefully lower in the eggs, and cook for exactly 6½ minutes. Transfer immediately to ice water, then peel when cool. Set aside.

2. Build the broth base: Heat sesame oil in a large pot over medium heat. Add garlic and ginger, cooking until fragrant (about 1 minute). Add sliced shiitake mushrooms and cook for 3-4 minutes until they begin to soften and release their moisture.

3. Create the flavour foundation: Whisk miso paste with a small amount of warm bone broth until smooth, then add to the pot along with the remaining broth, soy sauce, and rice vinegar. Bring to a gentle simmer and let the flavours meld for 10 minutes.

4. Cook the noodles: Meanwhile, prepare ramen noodles according to package instructions. Drain and divide between four bowls.

5. Assemble the bowls: Halve the soft-boiled eggs lengthwise. Pour the hot broth and mushrooms over the noodles in each bowl. Top with halved eggs, fresh spinach (which will wilt from the heat), spring onions, and nori strips.

6. Final touches: Sprinkle with sesame seeds and add a drizzle of chilli oil if desired. Serve immediately whilst the broth is steaming hot.

Serving Suggestions:

• Add thinly sliced radishes or bean sprouts for extra crunch and freshness

• Include edamame beans for additional protein and fibre

• Try different miso varieties: red miso adds deeper, saltier notes whilst white miso keeps things milder

• Make it heartier with cubed silken tofu or leftover roasted chicken

• Perfect for meal prep: store broth separately and assemble individual bowls throughout the week

The Recipe's Health Benefits:

• Bone Broth: Rich in collagen, glycine, and proline, bone broth supports gut health, joint function, and may promote better sleep quality. The long simmering process extracts minerals like calcium, magnesium, and phosphorus in easily absorbable forms.

• Shiitake Mushrooms: These functional fungi contain beta-glucans that support immune function, plus compounds like eritadenine that may help maintain healthy cholesterol levels. They're also rich in B-vitamins and selenium.

• Miso Paste: This fermented soybean paste provides beneficial probiotics for gut health whilst delivering umami flavour naturally. Fermented foods support digestive health and may influence the gut-brain axis positively.

• Soft-Boiled Eggs: Provide complete protein and choline for brain health, whilst the runny yolk adds richness to the broth naturally. The cooking method preserves more nutrients than hard-boiling.

• Fresh Ginger: Contains gingerol compounds that have anti-inflammatory properties and may support digestive comfort, making nutrients more bioavailable.

• Garlic: Rich in allicin and other sulfur compounds that support immune function and cardiovascular health whilst adding depth of flavour.

• Spinach: Delivers folate, iron, and antioxidants like lutein and zeaxanthin that support eye health and cognitive function.

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