Rich bone broth ramen with tender chicken, soft-boiled egg, mushrooms, and green onion. Gut-friendly and deeply nourishing.
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Heat bone broth in a large pot over medium heat until simmering.
Add soy sauce, sesame oil, grated ginger, and minced garlic to the broth.
Cook whole wheat noodles separately according to package directions.
Slice mushrooms and add to the simmering broth for 3 minutes.
Shred or slice pre-cooked chicken breast.
Soft-boil eggs for 6.5 minutes, then cool and peel.
Divide noodles between bowls, ladle broth and mushrooms over top.
Arrange chicken and halved soft-boiled eggs on top. Garnish with sliced green onion.
Collagen peptides need vitamin C as a cofactor for cross-linking. This meal's vitamin C content supports collagen synthesis.
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.