This ramen is not only easy to put together, but also fast to get on the table and highly nutritious. It’s perfect for a weeknight since there is such light cooking happening and it will soothe you from a busy day.
This recipe uses Shirataki noodles which are: gluten-free, grain-free, paleo-friendly, low-glycemic, low-carb, tasteless and are made from seaweed which makes them rich in iodine, an essential nutrient for the body (used by your thyroid).
Instead of soy or miso which often have wheat and are from GMO soybeans, I’m using Coconut Aminos which is a great substitute. It’s not as salty, but helps bring a deeper flavor to your broth that soy would normally provide.
For added flavor and digestion support, there is Ume Plum Vinegar. Ume plums have been used for its medicinal qualities in Japan thanks to it’s high content of phenols which are high in antioxidants.
The broth is BONE BROTH! There are so many advantages to making this swap, and it’s a great way to get a daily dose of gut-healing, immune-boosting nutrients from collagen, marrow, amino acids and more. Read up on why I drink a cup daily and how you can easily make some at home here. When I’m out of homemade bone broth, I love Dr. Axe’s Bone Broth Protein Powder that you easily mix in water.
Ginger juice or freshly grated ginger is anti-inflammatory, delicious and will soothe your stomach! Spinach is packed with fiber and iron, mushrooms bring the vitamin C (helping the iron absorb), selenium (also important for your thyroid), potassium and more. A large fresh pastured egg adds 6g of protein, vitamin A & E and omega-3s.
Come home to a 30-minute (or less) dinner, put on fuzzy slippers, and slurp up some healing bone broth ramen. XO
- 12 oz. bone broth (or 12 oz. water + bone broth protein powder)
- 1 Tbsp coconut aminos
- 1 tsp ume plum vinegar
- 2 tsp ginger juice (or fresh grated ginger)
- 4 oz. shirataki or kelp noodles (like these)
- 1 soft boiled egg
- handful spinach or other greens
- 1 portabello mushroom
- 1 scallion stem (green only for low FODMAP)
- pinch sea salt to taste
- toppings: nori strips or flakes, sesame seeds, gomasio
- Add a fresh pastured egg covered with water in a small pot and bring to a boil. As soon as it’s boiling, turn off the heat on the stove and cover. Set your timer for 4 minutes and as soon as it goes off, uncover and slowly dump the hot water in the sink and replace with very cold water running in the pot for a minute or so. Throw some ice cubes in there and let sit while you get the rest cooking.
- Add previously cooked/stored bone broth (or mix water with bone broth protein powder) in a small pot on the stove over medium. Add: sliced portabello mushroom, coconut aminos, plum vinegar, ginger and sea salt and mix with a wooden spoon. Let simmer.
- Lastly, add fresh spinach in to wilt and cover on very low heat.
- Rinse shirataki noodles in fresh room temperature water. Add them to your serving bowl and pour the broth over top.
- Using kitchen shears, cut up green and white pieces of green onion over top.
- Peel your egg, slice in half and top.
- Add any toppings you like as listed above and more sea salt to taste. Serve immediately and enjoy hot!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!