Bone Broth Ramen

Bone Broth Ramen

Recipe courtesy of Tiffani Thiessen


  • 6 ounces Maitake mushrooms, broken into small clusters
  • 6 ounces Enoki mushrooms, broken into small clusters
  • 2 teaspoons olive oil
  • Kosher salt, to taste
  • 6 cups chicken bone broth
  • 6 ounces Shiitake mushroom caps, quartered
  • 1 leek, white and light green parts, thinly sliced
  • 8 Tuscan kale leaves, steams removed and roughly chopped
  • 1 pound dry ramen noodles
  • 1 1/2 pounds roasted chicken, sliced
  • 2 large eggs, soft boiled
  • 1/4 cup bean sprouts
  • 2 large sheets seaweed crisps, sliced or torn
  • 1 fresno chili, thinly sliced
  • Thai basil leaves, garnish


Preheat oven to 450 degrees. Place the maitake and enoki mushrooms on a sheet tray and lightly toss with olive oil. Season with salt. Roast for 15 minutes or until the mushrooms are slightly crispy and golden brown. Remove from oven and set aside.

In a large pot over medium heat, bring broth to a simmer. Then add the shiitake mushrooms, leeks, and kale and simmer for 5 minutes or until the vegetables are just starting to become tender. Add the ramen noodles and cook according to package directions, about 6-8 minutes. When the noodles are cooked, divide the broth, vegetables and noodles between four bowls. Top with sliced chicken, roasted mushrooms, half an egg, bean sprouts, fresno chilies and Thai basil. Serve immediately.

Serves 4

Photography by Rebecca Sanbria



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