Bone broth is one of nature’s most powerful superfoods, revered across cultures for its remarkable health benefits. Packed with collagen, glutamine, and essential amino acids, it supports gut health and strengthens the immune system, making it a cornerstone of nourishing diets. This hearty ramen soup elevates bone broth with the addition of buckwheat noodles and earthy mushrooms, creating a dish rich in umami flavors that’s perfect for this time of year—and nurturing your body from the inside out.
Mushroom Bone Broth Ramen Soup
4 servings
Prep time:
15 min
Cook time:
30 min
Ingredients
Soup
- 1 ounce dried shiitake mushrooms, soaked in 2 cups hot water for at least 30 minutes (reserve liquid)
- 1 tablespoon ghee
- 2 slices organic bacon, no sugar added
- 1 large shallot, minced
- 3 garlic cloves, mashed with a knife and left whole
- ½ tablespoon minced ginger
- 1 lemongrass stalk, sliced in half lengthwise and then into 2 segments
- 1 ½ tablespoons unpasteurized miso paste (soy or chickpea)
- 2 tablespoons coconut aminos
- 6 cups beef or chicken bone broth
- Freshly ground black pepper
Soup add-ons
- 4 oz 100% buckwheat soba noodles (no added wheat)
- 2 large pasture-raised eggs
- 2 cups assorted mushrooms of choice, thinly sliced
- 1 cup scallions, white and green parts thinly sliced
- Seaweed snacks
Method
Step 1
Prepare the ingredients for the soup while the mushrooms are soaking. Remove mushrooms from water, reserving the liquid, and thinly slice.
Step 2
In a large pot, heat ghee over medium heat and add bacon, shallots, garlic, ginger, and lemongrass. Stir frequently until fragrant, about 3 minutes. Add miso paste and stir for 2 more minutes. Add dried mushrooms and coconut aminos, scraping the bottom of the pan, then immediately add the bone broth and mushroom soaking liquid to the pot. Bring to a boil. Reduce heat and add black pepper. Cover and simmer until flavors have blended, about 20 minutes.
Step 3
While soup is cooking, heat 2 additional pots with water, one for the noodles and one for the soft boiled eggs. Cook noodles according to the manufacturer's instructions. For the eggs, bring water to a boil and gently add the eggs. Cook eggs for 6½ minutes, then place into ice water to stop cooking. Peel, halve, and set aside.
Step 4
Strain soup, discarding everything but the broth, and return broth to the pot. When ready to serve, add mushrooms to the pot and ladle soup into individual bowls. Add noodles, ½ egg per bowl, scallions, and seaweed. Serve immediately.
Nutritional analysis (per serving, includes add-ons):
Calories: 241, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 106mg, Fiber: 3g, Protein: 22g, Carbohydrates: 16g, Sodium: 893mg, Sugars: 5g, Net Carbs: 13g
We're grateful for our sponsor
When it comes to getting the most out of your olive oil, quality matters.
Unfortunately, the majority of store-bought options fall short. This lower quality leads to the rapid deterioration of health-supporting polyphenols, leaving the oil less beneficial.
That’s why I recommend Paleovalley Extra Virgin Olive Oil.
Fresh-pressed within hours of harvest, Paleovalley’s EVOO retains natural polyphenols at their peak, ensuring maximum potency. And unlike diluted store varieties, this olive oil boasts a distinct, authentic flavor you’re sure to love.
With Paleovalley, you get pure, unadulterated EVOO and all the health benefits it provides, such as
- Support for healthy insulin levels
- Protection against oxidative stress
- Heart-health maintenance and optimal cardiovascular function
- Support for cognitive function and protection of neural pathways
Paleovalley is offering my readers 15% off their Extra Virgin Olive Oil.
