Healthy Homemade Mushroom Ramen

Healthy homemade ramen is easier than you think. The secret to take-out quality ramen is in the broth. Use homemade bone broth or your favorite, high-quality store-bought brand such as Bonafide or Epic. Shiitake or wild mushrooms will add extra nutrition and flavor. This soup is very adaptable so feel free to use your favorite noodle option, add-ins, and toppings.

Serves 2

1 Clove garlic, minced
1 Tbs ginger, minced
1 Pound mixed mushrooms, cleaned and sliced (crimini, shiitake, or other wild mushrooms)
4 Cups good quality bone broth (chicken, beef, or pork broth)
3 Tbs tamari (or coconut aminos)
“Noodles” of choice (GF ramen, shiritake noodles, hearts of palm noodles, zucchini noodles)
4 Cups of greens of choice (spinach, baby kale, etc.)
Kosher salt
Toasted sesame oil
Optional: additional proteins such as shredded chicken or soft poached egg
Optional: garnishes such as sesame seeds, chopped scallions, hot sauce

Heat a large pot over medium heat, add enough sesame oil to lightly coat the bottom, and let heat.
Add minced garlic and ginger and saute for 30 seconds or until fragrant.
Add sliced mushrooms and a large 3-finger pinch of salt and saute until mushrooms cooked down and deeply browned (approx. 15 minutes).
Add the bone broth and bring to simmer. Let lightly simmer for 10 minutes.
Add the leafy greens and turn off the heat.
Cook noodles separately, as directed (if zucchini noodles, just add to simmering soup for 1 minute).
Add 1 Tbs. tamari or coconut aminos to taste.
Portion into bowls with noodles and serve with sesame seeds, scallions, a dash of hot sauce and any additional protein.

Note: To soft-boil an egg: bring a pot of water to boil and use a spoon to gently lower eggs in (making sure there is enough water to cover the eggs). Gently boil for 6 minutes. Remove and place into an ice bath. Once cool, peel and slice in half.