Is it just me or is Ramen trendy right now?! I get it, ramen soups are super tasty and packed with yummy ingredients. Making your own Veggie Packed Ramen Noodle Bowl at home allows you to be in control of the sodium and ingredients which is why I’ve been making ramen on repeat for the past month.

I’ve been using bone broth (more about bone broth here) with a bit of miso paste for my base to really up the protein and make it incredibly healing for my gut. In that, I also add a couple packages of medicinal mushrooms from Four Sigmatic. My favourite is Reishi, it adds a great flavour and makes this soup even more healing and healthy.

I also tend to go a bit overboard with the amounts of veggies I use… why not add in as many as you can fit!

And for the noodles, I have been using Rice Ramen noodles as they are gluten-free and aren’t mushy like other ramen noodles I’ve tried in the past (no one likes mushy noddles).

If you are vegan, you can make a miso base using a vegetable broth instead of bone broth and then just add some tofu for added protein:)

WHAT YOU NEED

• 1 head of broccoli
• 1 red pepper
• 3 carrots
• 3 cups of bok choy
• 2 cups of shitake mushrooms (any mushroom works)
• 3 green onions
• pea shoots or microgreens for garnish
• 1 large nub of ginger
• 2 cloves of garlic
• 2 packs of Four Sigmatic Reishi mushroom powder (optional)
• 1-2 tbsp of organic miso paste
• 2 tbsp of braggs or tamari
• 4 cups of bone broth (I’ve used both chicken or beef) or sub vegetable broth
• Rice ramen noodles 

WHAT TO DO

This soup is dead easy to make but it’s important you don’t overcook anything so I suggest following these steps to ensure the perfect texture and taste every time. 

1. Make the broth first. In a large saucepan or soup pot, add your bone broth, miso paste, reishi,  diced ginger, diced garlic and tamari and bring to a boil. Then turn it down to a simmer and cover. You may need to add some water if you are making a lot of soup:)
2. While the broth is simmering, chop up all your veggies nice and thin so that they are easy to cook.
3. In your frying pan, add a little coconut oil (or any quality oil) and gently sauté all your veggies except the bok choy, green onion, and sprouts. Don’t overcook, you want them to be still firm!
4. Now in a separate pot, bring water to a boil and cook your ramen noodles according to the package directions. If you cook them in the broth, they will go mushy and the extra starch from the noodles makes your broth cloudy. After the noodles are cooked, run under cold water.
5. Now it’s time to assemble your ramen. Right before serving, add the cooked veggies, bok choy and the noodles to the broth. 
6. Scoop into bowls and garnish with the green onion and sprouts.
7. ENJOY!

NOTE* if you want to have some for leftovers, set some cooked noodles aside and add them when you go to reheat the broth the next day. This way they won’t get mushy (can you tell I have a thing with mushy noodles, gross).

You can also play around with whatever veggies you like. This recipe is so easy to modify to suit you:) Sometimes I add enoki mushrooms, swap zucchini for broccoli or add kale or spinach instead of bok choy.