Ingredients
Broth Base
- 750 ml Freja Bone Broth (chicken or beef)
- 1 tbsp soy sauce (or tamari)
- 1 tsp sesame oil
- 1 clove garlic, finely grated or minced
- 1 tsp fresh ginger, grated
- Optional: ½ tsp miso paste or a pinch of chilli flakes
Noodles & Protein
- 2 portions ramen noodles (fresh or dried)
- 2 soft-boiled eggs
- 150–200 g cooked chicken (shredded) or thinly sliced beef
Vegetables & Toppings
- 100 g mushrooms (shiitake, chestnut, or button), sliced
- 1 large handful spinach or pak choi
- 2 spring onions, finely sliced
- Optional extras: sweetcorn, bean sprouts, sesame seeds, nori
Method
1. Soft-boil the eggs
Bring a small pan of water to the boil. Gently lower in the eggs and cook for 6½ minutes.
Transfer immediately to cold water, peel, and set aside.
2. Prepare the broth
Pour the Freja bone broth into a saucepan and bring to a gentle simmer.
Add soy sauce, sesame oil, garlic, ginger, and any optional extras.
Simmer for 5–10 minutes to infuse, keeping it gentle (don’t boil hard).
3. Cook the noodles
Cook the ramen noodles according to packet instructions.
Drain and divide between two deep bowls.
4. Add protein & vegetables
Add mushrooms directly to the simmering broth and cook for 3–4 minutes.
Add spinach or pak choi and let it wilt (about 30 seconds).
Add cooked chicken or beef just to warm through.
5. Assemble
Ladle the hot broth, vegetables, and protein over the noodles.
Halve the eggs and place on top.
6. Finish & serve
Top with spring onions and any extras you like.
Taste and adjust seasoning with extra soy sauce or sesame oil if needed.
Serve immediately while piping hot.
Prep Time
10 minutes
- Grating garlic and ginger
- Slicing mushrooms and spring onions
- Preparing toppings
Cooking Time
15 minutes
- Soft-boiling eggs (6–7 minutes)
- Simmering the bone broth and vegetables
- Cooking ramen noodles
Total Time
25 minutes
