Recipes

Bone Broth Ramen

by StudioLink Recipe.
June 20, 2025
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Made by Miranda
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Recipes
Savory bone broth, white miso, ginger, and garlic create a warming base for tender ramen noodles and mushrooms, with chili crisp adding a little heat. Crisp bacon, a halved egg, spring onions, furikake, and sesame seeds finish this comforting homemade bowl.
Skillet + Saucepan
Equipment
Stovetop
Cooking Method

Ingredients:

0.5x
1x
2x
4x
 
  •   1 tsp extra virgin olive oil
  •   1 tsp ginger (freshly grated)
  •   1 small clove garlic (crrushed)
  •   4 brown mushrooms
  •   1 tsp shiro miso paste
  •   1 tsp soy sauce
  •   1/2 cup shimeji (or enoki, or just finely sliced button mushrooms)
  •   1/4 cup spring onion (finely sliced)
  •   45 g ramen noodles ( cooked according to package directions)
  •   1 egg
  •   2 small rashers streaky bacon
  •   1 tsp furikake seasoning
  •   1 tsp sesame seeds
  •   chili crisp (or chunky chili oil)
  •   bone broth
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Prepare the mushrooms and egg. Slice the BROWN MUSHROOMS. Trim and separate the SHIMEJI OR ENOKI MUSHROOMS, or finely slice the button mushrooms if using that option. Cook the EGG in a saucepan of boiling water to your preferred doneness, then transfer to cold water. Peel and halve when cool enough to handle.
  2. Cook the bacon. Place the STREAKY BACON in a skillet over medium heat and cook on both sides until browned and cooked through. Transfer to a plate and carefully pour off excess fat.
  3. Cook the aromatics and mushrooms. Add the OLIVE OIL to the skillet, followed by the GINGER and GARLIC. Stir briefly until fragrant, then add the sliced brown mushrooms and cook until they begin to soften and color. Stir in the CHILI CRISP.
  4. Build the broth. Pour in the BONE BROTH and add the SOY SAUCE. Bring to a gentle simmer, then add the prepared shimeji, enoki, or button mushrooms and half the SPRING ONIONS. Simmer until all the mushrooms are thoroughly cooked and tender.
  5. Prepare the noodles. Cook the RAMEN NOODLES according to their package directions and drain. If already cooked, gently warm them in the simmering broth.
  6. Stir in the miso. Reduce the heat to low. Mix the SHIRO MISO PASTE with a little hot broth in a small bowl until smooth, then stir it back into the skillet. Warm gently without bringing the broth to a rolling boil.
  7. Assemble and serve. Place the noodles in a serving bowl and spoon over the broth and mushrooms. Top with the bacon, halved egg, remaining spring onions, FURIKAKE SEASONING, and SESAME SEEDS. Serve warm.

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