Miso Ginger Bone Broth Ramen

Anyone else grow up eating piles of packaged instant noodles?! They were my go-to after school snack, in which I never grew tired of... until my body finally said "eff this" and declared itself literally 'fed-up' with MSG. The symptoms manifested as dizziness, lack of concentration, anxiety, panic attacks, and sometimes like I was about to pass out. It was annoying not to have my fav snack until I realized I could make my own yummy noodle soup without the neuro-toxic crap found in those delicious powdered packages. 

Here's a Bone Broth Ramen Recipe that is next level healthy! Here's why:

  • Vegetables can be abundant as you wish, which means more fibre and nutrients to support your overall health.
  • Garlic has antimicrobial and detoxifying properties.
  • Ginger is one of the oldest medicinal foods, and is well known for being anti-inflammatory, antibacterial, and antiviral. 
  • Chili flakes help increase circulation and rev up metabolism.
  • Fermented organic soy helps repopulate healthy gut microbiome.
  • Bone broth is amazing for gut health, bone & tissue health, and helps keep the immune system in check.   

2 tbsp sesame oil
1 Medium onion, diced small
5 Cloves garlic, minced
1/4 C Minced ginger (roughly 3" piece of ginger)
1/3 C Organic miso paste 
1/2 tsp Chili flakes (or more if you like spicy)
1/4 C Coconut aminos or soy sauce
7 C High Vibe Health Chicken Bone Broth
2 Large handfuls spinach
2 Heads baby suey choy, sliced thin (or 10-12 heads of baby bok choy, cut into quarters)
mineral salt to season
Ramen noodles * see recipe note
Recommended garnishes:
Medium boiled free range eggs, sliced in half
Cooked tofu or other protein, sliced
Sesame seeds
Sliced green onion
Fried onion
Garlic chips
*My favourite brand of ramen noodles is Lotus Foods millet and brown rice noodles. I usually cook 1 ramen cake for myself, but if you have a large appetite I would suggest using 2 ramen cakes.
In a large saucepan, heat sesame oil over medium heat and sweat the onions for 5-10 minutes, or until translucent. Add the garlic, ginger, chili flakes and miso paste. Mix together and stir. When the paste starts to brown and stick to the pan (~2 minutes), deglaze with the coconut aminos and scrape the bottom of the pan with a spatula or wooden spoon. Add the bone broth and bring to a gentle simmer for 5 minutes. Add spinach and sliced baby suey choy and let simmer for another 5 minutes or until vegetables are soft. Adjust seasoning by adding more coconut aminos or salt if necessary.


While the ramen broth is simmering, bring a separate pot of water to a boil and cover. When you add the spinach and suey choy to the broth, add the ramen cakes to the pot of boiling water and cook al dente. Strain noodles from water, add to a large bowl and top with 1-2 C of ramen broth. Garnish and enjoy!