Rich bone broth ramen with tender chicken, soft-boiled egg, mushrooms, and green onion. Gut-friendly and deeply nourishing.
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.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.