Elevate your ramen night with this chicken bone broth ramen bowl , a hearty, nutrient-packed twist on the classic. Instead of the typical instant seasoning packets, this recipe uses mineral-rich chicken bone broth for depth of flavor and gut-healing benefits. Sautéed mushrooms, onion, garlic, and spinach add fiber and antioxidants, while tender shredded chicken provides protein. Poached eggs bring creaminess and richness, making each bite silky and satisfying. Finished with tamari, red pepper flakes, and Pluck organ-based seasoning, this ramen is as nourishing as it is flavorful. Perfect for a cozy dinner, this recipe proves you don’t need takeout to enjoy restaurant-style ramen at home.
10 min
15 min
4
Main course
Ingredients
- 1 lb chicken, cooked + shredded
- 2 eggs
- 2 packets ramen noodles, seasonings discarded
- 1/2 yellow onion diced
- 1x 8 oz package sliced mushrooms
- 1 large handful spinach
- 4 cup chicken broth
- 1 tbsp tamari (gluten-free soy sauce)
- 4 garlic cloves minced
- 1 tsp red pepper flakes
- 2 tsp Pluck seasoning, of choice
Directions
Step 1
Make the noodles as directed on the bag.
Step 2
Sauté the onion, garlic and mushrooms with sesame oil + salt in a skillet. Add spinach at the end to wilt.
Step 3
Heat the bone broth in separate pot or pan and poach eggs in broth while veggies are cooking.
Step 4
Once everything has cooked, add seasonings, tamari, ramen, shredded chicken and veggies to the bone broth and assemble bowl with any toppings you’d like— sesame seeds, cilantro, green onion, and more Pluck seasoning.
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