Belli Beef Bone Broth Ramen

A deeply nourishing bowl of bone broth bliss - perfect for warming up from the inside out.

Belli Beef Bone Broth Ramen

Ingredients:

For the broth base:

• 2 pouches (700ml total) Belli Beef Bone Broth

• 2 cups water

• 2 garlic cloves, minced

• 1 thumb-sized piece of ginger, sliced

• 2 tbsp tamari or soy sauce

• 1 tbsp miso paste (optional, but adds depth)

• 1 tsp sesame oil

• Pinch of chili flakes (optional)

For the bowls:

• 300g soba noodles or ramen noodles

• 2-4 soft-boiled eggs (6-minute boil, chilled & halved)

• 200g sliced beef (minute steaks, leftover roast, or stir-fry strips)

• Handful of baby spinach or bok choy

• 1 cup mushrooms, sliced (shiitake or button)

• Spring onions, sliced

• Toasted sesame seeds (optional)

• Nori strips (optional)

Method:

• Make the broth: In a large pot, combine the bone broth, water, garlic, ginger, tamari, miso (if using), sesame oil, and chili flakes. Simmer gently for 20 minutes. Strain out ginger slices if you prefer a smooth broth.

• Cook the noodles: Prepare noodles according to packet instructions. Drain and set aside.

• Prepare the toppings: Sear the beef strips or minute steaks quickly in a hot pan - just until browned. Set aside. Lightly sauté mushrooms and greens in the same pan for a minute or two.

• Assemble the bowls: Divide noodles between bowls. Pour hot broth over the top. Add beef, mushrooms, greens, and a halved egg to each bowl. Top with spring onions, sesame seeds, and nori if using.

• Serve hot and slurp proudly.