In its simplest form, bone broth is made from slow-cooking water and bones. Its history dates back to ancient times, its renaissance coinciding with growing interest in getting more nutritional bang for our bucks, and minimising food waste. Ramen originated in Japan, the rich flavors of noodles in soup broth quickly spreading worldwide. History lesson over, you can now create your own chicken broth ramen in the comfort of your home.
1 onion (peeled if not organic), roughly chopped
2 carrots, (peeled if not organic), roughly chopped
1 celery stalk, roughly chopped
1kg free-range or organic chicken bones, raw or leftover cooked bones
6-8 parsley stalks
1 tbsp apple cider vinegar
1 small knob kombu (optional)
1 bay leaf (optional)
1 tsp fresh or dried thyme leaves (optional)
2-3 litres filtered water
2 litres chicken bone broth
400g ramen noodles
400g cooked chicken, shredded
4 eggs
2 large handfuls baby spinach leaves
1 large handful bean sprouts
4 green onions, thinly sliced
5-cm knob fresh ginger, finely grated
1 nori sheet, crumbled
yuzu or tamari sauce
Simple chicken bone broth
Makes two litres.
Chicken and yuzu ramen
TIP
Kombu, a sea vegetable high in iodine, adds a subtle, earthy depth of flavour to broths.
The Bone Broth Bible, New Holland Publishers, $35, newhollandpublishers.com.
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