Some meals feel like a reset. This bone broth ramen is one of them — deeply nourishing, surprisingly quick, and the kind of thing you'll want to make on a Sunday evening when you need something warm and grounding.
The secret is the broth. A good bone broth turns a simple bowl of noodles into something genuinely restorative. Here's how to make it in 15 minutes.
Why bone broth makes better ramen
Traditional ramen broth is simmered for 12 to 18 hours. The reason it tastes so good is the collagen, minerals and amino acids extracted from the bones over time.
When you start with a quality bone broth — like The Osso — you already have all of that. The depth of flavour, the body, the nutrition. You're not shortcutting the result. You're just skipping the 12 hours.
Ingredients (serves 2)
500ml The Osso chicken bone broth
200g ramen noodles (fresh or dried)
2 soft-boiled eggs
1 tbsp white miso paste
1 tbsp soy sauce
1 tsp sesame oil
1 tsp fresh ginger, grated
2 garlic cloves, minced
100g shiitake mushrooms, sliced
2 spring onions, sliced
1 sheet nori, cut in half
Sesame seeds to finish
Chilli oil (optional)
Method
Step 1 — Build the base (3 minutes)
In a medium saucepan over medium heat, warm a splash of sesame oil. Add the garlic and ginger and cook for 60 seconds until fragrant — don't let it brown.
Step 2 — Add the broth (2 minutes)
Pour in the bone broth and bring to a gentle simmer. Stir in the miso paste and soy sauce. Taste and adjust — you want it deeply savoury with a slight sweetness from the miso.
Step 3 — Cook the mushrooms (3 minutes)
Add the shiitake mushrooms directly to the simmering broth. They'll soften quickly and absorb all that flavour.
Step 4 — Cook the noodles (4 minutes)
Cook your ramen noodles separately according to package instructions. Drain and divide between two bowls.
Step 5 — Assemble (2 minutes)
Ladle the hot broth over the noodles. Top with a soft-boiled egg (halved), spring onions, nori, and sesame seeds. Add chilli oil if you like heat.
Serve immediately.
The nutrition behind the bowl
This isn't just comfort food. Each bowl delivers collagen and gelatin from the bone broth — supporting skin, joints and gut lining. Complete protein from the egg and broth combined. Glycine and glutamine — amino acids that support digestion and sleep. Anti-inflammatory compounds from ginger and garlic.
It's the kind of meal that makes you feel better after eating it, not worse.
Tips for the perfect bowl
On the eggs: soft-boil for exactly 6 minutes 30 seconds, then transfer to ice water. Peel carefully. The yolk should be jammy, not fully set.
On the broth: don't boil it hard — a gentle simmer keeps it clear and preserves the collagen structure.
On the noodles: always cook them separately. Noodles cooked directly in broth absorb too much liquid and turn starchy.
On miso: add it off the heat or at a low simmer — high heat destroys the live cultures and dulls the flavour.
Make it yours
This recipe is a base. Richer: add a spoon of tahini or a splash of coconut milk to the broth. Spicier: stir in gochujang or extra chilli oil. More protein: add shredded chicken or pan-seared tofu. Lighter: skip the noodles and serve the broth with rice instead.
“One bowl. 15 minutes. Worth it.”
Good food doesn't have to take all day. With the right broth as your foundation, a deeply nourishing meal is always 15 minutes away.
