This Bone Broth Chicken Ramen Bowl is a nutritious twist on traditional ramen, featuring bone broth as a savory base. Customize your bowl with various toppings for a fun and versatile meal that everyone in the family can enjoy.
1: In a 5.5 quart dutch oven, add the chicken breasts and season them well with salt and pepper.
2: Add in the carrot, onion, garlic, green onion, and shiitake mushrooms.
3: Fill the dutch oven 3/4 full with cold filtered water.
4: Bring everything to a boil over medium high heat, then reduce to simmer with the lid nearly closed for 90 minutes.
5: Remove all of the vegetables from the dutch oven.
6: Set the chicken aside and remove the skin and bones - shred the chicken.
7: Use a fine mesh strainer to ensure the broth is free from the aromatics.
8: Bring the broth to a boil and add in 4 tablespoons of coconut aminos.
9: Add in 3 - 4 bunches of ramen noodles and cook according to the package.
10: Finish the ramen with 2 teaspoons of rice wine vinegar, stirring before serving.
11: To assemble, place noodles and broth in a serving bowl, along with the shredded chicken and top with your favorite ramen fixings.
