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Bone broth ramen
A steaming bowl of ramen is a real feel-good dish – especially if you pack it with a rainbow of gut-loving veg
Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves, crushed
- 2cm piece of ginger, peeled and grated
- 1 red chilli, deseeded and thinly sliced
- 200g brown mushrooms, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 carrots, peeled and thinly sliced
- 1000ml bone broth, beef or vegan
- 1 tbsp Worcester sauce
- 1 small pack broccoli, blanched and sliced
- 1 H&B black bean noodles (200g), cooked as per pack instructions
- 2 tsp toasted sesame seeds
- 3 spring onions, thinly sliced
Step 1
Heat the oil in a wide pan or wok
Step 2
Add the garlic and ginger and fry for a few minutes. Just as they begin to colour, add the mushrooms
Step 3
Stir the mushrooms until they begin to turn golden and the edges begin to crisp. Add the soya sauce, rice wine vinegar, broth and Worcester sauce. Bring to the boil, then reduce the heat to a simmer
Step 4
Add the broccoli and noodles, then bring back to a boil
Step 5
Cook to your liking and it's ready to serve up into two warm bowls. Sprinkle with spring onion and sesame seeds to finish
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