L.A. FARMS Bone Broth Ramen Bowl

Ingredients:

  • 4 cups L.A. FARMS Grass-Fed Bone Broth (ready-to-use from the jar)
  • 2 packs of ramen noodles (200g total)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce 
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • Salt to taste
  • 1 cup of sliced mushrooms (shiitake or button)
  • 1 cup baby spinach
  • 1 cup bean sprouts
  • 1-2 chicken breasts or thighs, cooked and sliced (alternatively, use tofu for a vegetarian option)
  • 2 soft-boiled eggs, halved (optional)
  • Garnishes: sliced green onions, fresh cilantro, sesame seeds, and lime wedges

Instructions:

  1. Prepare the Base:

    • In a large pot, heat the olive oil over medium heat.
    • Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.

  2. Add the Broth and Seasonings:

    • Pour the L.A. FARMS Grass-Fed Bone Broth from the jar into the pot.
    • Stir in soy sauce, sesame oil, and rice vinegar. Adjust seasoning with salt to taste.
    • Bring the broth to a simmer.

  3. Cook the Noodles:

    • In a separate pot, cook the halal ramen noodles according to package instructions. Drain and set aside.

  4. Prepare the Vegetables and Protein:

    • Add the sliced mushrooms to the simmering broth. Cook for about 3 minutes.
    • Stir in the baby spinach until wilted, about 1-2 minutes.
    • Add bean sprouts to the broth to warm them slightly.

  5. Assemble the Ramen Bowls:

    • Divide the cooked ramen noodles into serving bowls.
    • Arrange the cooked chicken slices or tofu on top of the noodles.
    • Ladle the hot bone broth and vegetables over the noodles and chicken/tofu.

  6. Add Final Touches:

    • Top each bowl with halved soft-boiled eggs, if using.
    • Garnish with sliced green onions, fresh cilantro, sesame seeds, and lime wedges.

  7. Serve:

    • Serve hot and enjoy your flavourful and convenient ramen bowl!
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