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
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