Ramen is one of the most comforting dishes. Served piping hot, the flavorful bone broth is what makes this dish so memorable (and nutritious). We’ve chosen colorful vegetables and lightly sauteed them, making this dish both beautiful and delicious. This is perfect for on the 21-Day Cleanse or just when trying to boost your immunity during winter months.
BONE BROTH FOR SKIN AND GUT HEALTH
We’ve chosen bone broth for its endless list of health benefits. It is rich in minerals known to increase immunity, so regularly sipping can help ward off colds and other infections. You may have heard about collagen as a supplement rising in popularity recently. Bone broth happens to be a dense whole food source of collagen, which helps with joint pain, muscle repair and has been shown to change the appearance of skin by assisting the body’s natural collagen production.
Many people say they notice visible results by increasing the collagen in their diets. In addition to aesthetic changes you may notice, collagen also helps repair the lining of our gut. Since gut health is related to everything from immunity to mental health, keeping it in tip-top shape is crucial for overall wellbeing.
You can find many high-quality bone-broths in health stores, online, or you can make your own. If you are purchasing, just check the quality before choosing a brand; some broths are mostly fillers and flavoring, and won’t provide the benefits above. Quality bone broth should thicken into a gel when stored in the fridge, thanks to the collagen content.
CABBAGE FOR INCREASING IMMUNITY
We love the addition of cabbage in this ramen. By lightly sauteeing the cabbage, we think the flavor and texture are optimal. Cabbage is amazing for digestive health, and specifically for preventing or treating constipation. Cabbage is high in vitamin C (higher than oranges). Vitamin C acts as a powerful antioxidant in the body, helping to prevent common colds.
Thanks to the popularity of ramen, there are now many choices in noodles, so finding a gluten-free version is easy in most stores (and just as tasty).
2-3 servings gluten-free ramen noodles
1/4 purple cabbage head
2 large carrots
2-3 large mushrooms
3-5 green onions
4 cups chicken bone broth (vegetable broth can be used to make this dish vegan)
1 tablespoon ginger
2 cloves garlic
Oil for cooking, or ghee if not cleansing
Salt to taste
Cook noodles according to package directions. Be sure to rinse with cold water so that they don’t continue to cook. Divide noodles evenly between two bowls and set aside.
Prep your toppings. Slice the cabbage. Julianne the carrots. Cut your mushrooms into bite-size pieces. Slice green onions, separating white from green parts. Peel and mince garlic. Peel and mince ginger. Quarter the lime.
Bring Bone broth to a boil. While broth is heating, heat a teaspoon of oil or ghee over medium. Add white parts of green onion and garlic and saute for 1 minute. Add ginger and saute for another minute. Add to broth. Also, add tamari to the broth and simmer for 10 minutes.
Heat 1 tablespoon ghee or oil over medium. Add mushrooms, season with salt and pepper, and saute for 4-5 minutes. Move mushrooms to the side of the pan and add carrots. Sautee for another 3-4 minutes, then add to noodle bowls. Add another teaspoon of ghee or oil to the pan and lightly sautee cabbage for 4-5 minutes. Add cabbage to noodle bowls.
Once you’re ready to serve your ramen, add the hot broth (do not add until serving, as the noodle will continue to cook if they sit for an extended time). Serve with limes and green onions.
Recipe and photos by Kaitlyn Noble
If you enjoyed this article, check out Medicinal Mushroom Tea: This Season’s Immunity Elixer