01/21/2026
🍲 I love this hearty ramen soup from PALLEOVALLEY, especially in cold weather and for boosting immunity during this rampant flu season. Bone broth is powerful superfood, packed with collagen, glutamine, and essential amino acids, all of which supports gut health and strengthens the immune system.
INGREDIENTS — For 4 Servings
SOUP:
• 1 ounce dried shiitake mushrooms, soaked in 2 cups hot water for at least 30 minutes (reserve liquid)
• 1 tbsp ghee
• 2 slices organic bacon, no sugar added
• 1 large shallot, minced
• 3 garlic cloves, mashed with a knife and left whole
• ½ tbsp minced ginger
•1 lemongrass stalk, sliced in half lengthwise & then into 2 segments
• 1 ½ tbsp unpasteurized miso paste (soy or chickpea)
• 2 tbsp coconut aminos
• 6 cups beef or chicken bone broth
• Freshly ground black pepper
SOUP ADD-ONS:
• 4 oz 100% buckwheat soba noodles
• 2 large pasture-raised eggs
• 2 cups assorted mushrooms of choice, thinly sliced
• 1 cup scallions, white & green parts thinly sliced
• Seaweed snacks
DIRECTIONS:
Step 1 — Prepare the ingredients for the soup while the mushrooms are soaking. Remove mushrooms from water, reserving the liquid, and thinly slice.
Step 2 — In a large pot, heat ghee over medium heat and add bacon, shallots, garlic, ginger, and lemongrass. Stir frequently until fragrant, about 3 minutes. Add miso paste and stir for 2 more minutes. Add dried mushrooms and coconut aminos, scraping the bottom of the pan, then immediately add the bone broth and mushroom soaking liquid to the pot. Bring to a boil. Reduce heat and add black pepper. Cover and simmer until flavors have blended, about 20 minutes.
Step 3 — While soup cooks, heat 2 additional pots with water, 1 for the noodles and 1 for the soft boiled eggs. Cook noodles according to instructions. For the eggs, bring water to a boil and gently add the eggs. Cook eggs for 6½ minutes, then place into ice water to stop cooking. Peel, halve, and set aside.
Step 4 — Strain soup, discard all but the broth, and return broth to the pot. When ready to serve, add mushrooms to the pot and ladle soup into individual bowls. Add noodles, ½ egg per bowl, scallions, and seaweed. Serve immediately.
