Brown Rice Noodle Ramen Bowls

Brown Rice Noodle Ramen Bowls


For Cleanse and Gut (with variations)

One of the most delicious and healthy comfort foods is a huge, steaming hot bowl of ramen. This version uses brown rice noodles. Such a tasty way to get plenty of nutrients in the cold winter months when a salad doesn’t feel appetizing. Enjoy!

serves 2

prep time: 30 minutes


1 quart chicken stock

3 garlic cloves

¼ cup ginger

¼ cup coconut aminos

brown rice ramen noodles (we love the Vietnamese Brown Rice Noodles with Green Tea)

one hard boiled egg per person, sliced in half

2-3 ounces king trumpet, shiitake, or crimini mushrooms

sea salt

1 cup broccoli florets

scallions, slice thin

a handful of sprouts of choice

*For Cleanse (omit the egg) and Gut (omit the noodles)


Gently simmer the chicken stock for 15 minutes with the ginger and garlic. Strain, then add the coconut aminos. Set aside, keep warm.

Chop the scallions and hard boil the eggs (directions here). Place the broccoli in a steamer dish in a pan with a ½ inch of water. Cover, cook on high heat until the broccoli is just tender enough to easily pierce with a knife.


Heat a large pot of water and cook the noodles according to the directions on the package.


While the water heats up, sauté the mushrooms in 2-3 tablespoons of coconut oil. Cook well on one side until lightly browned then flip and brown the opposite side. Season with a touch of sea salt then set aside.

To serve, place about 8 ounces of the broth in a bowl and top with noodles. Garnish with eggs, broccoli, scallions, and sprouts.


Recipe by Frank Giglio
Photography by Jenny Nelson