If you have any leftover bone broth kicking around, this Whole30 Bootleg Ramen is one way to doctor it up into a quick and easy meal.
Feel free to watch the video above for a quick demo of how easy it is to prepare. No, this is not a high-production video. It was shot on my phone, using no lighting equipment or any fancy set up. In fact, it is a saved Instagram Story.
If you haven’t already, you can come say hello over at @primal_gourmet. I tend to do these step-by-step Instagram stories more and more these days. They’re a lot of fun and it gives people a sneak peak into how I cook on a daily basis. Please note, my IG stories are usually for demonstration/reference purposes only. I rarely measure out things precisely when I’m cooking for myself. For more precise measurements please see below.
If you would like to see similar step-by-step videos, you can subscribe to the Primal Gourmet YouTube Channel, where I have similar stories already uploaded.
On to the ramen…
I should warn you, this is not traditional ramen and it does not pretend to be.
The broth is different, there are no egg noodles, there is no miso, or soy, or whatever else a ramen shop puts into their broth. However, it tastes remarkably close to some of the ramen I’ve tried in Toronto. In fact, I actually prefer it to ones being slung behind the counter of a ramen shop! Nothing against ramen shops! I actually really like the atmosphere and vibe at most. I just think that maybe I haven’t had great examples of proper ramen yet. Most ramen that I’ve had the pleasure (more like misfortune) of tasting are unbelievably salty. And there’s always some sort of UFO (unidentifiable floating object) in there. By making my own ‘bootleg’ version I can control the amount of sodium, which is always a good thing, and I keep the UFO’s to a minimum.
Will this Bootleg Ramen win you any prizes? Probably not! Will it get a delicious and satisfying Whole30 and Paleo dinner on the table in less than 10 minutes? Most definitely! The only caveat is that you need to have some bone broth laying around – either homemade or store-bought.
Why bone broth and not regular stock (chicken or beef)? Because the flavours in bone broth are far more intense and concentrated than plain old stock. Don’t get me wrong, you can get away with stock here but you may find this to be a bit on the bland side if you do. It all depends on the stock you’re using. Flavour aside, I prefer a good quality bone broth because it is filled with gut-healing collagen. So, it not only satisfies your taste buds but it also nourishes your body. I’ll chalk that up as a win-win!
The true beauty of this Bootleg Ramen is the fact that you can completely personalize it depending on what leftovers and broth you have on hand. For example, in the photo above, I used some chicken bone broth, leftover roasted chicken, a few stalks of Yu Choy (similar to Chinese broccoli) and some zucchini noodles. Finally, I topped it off with a 6-min-soft-boiled egg and some Sichimi Togarashi spice.
In the IG story video, on the other hand, I used leftover steak and mushrooms in place of the chicken and then added some sliced jalapeños overtop. It’s always changing and I like it that way.
Point is, make it your own and doctor it up however you like. Get whacky with it! Free your mind! Have fun! Get rid of all the leftovers in the fridge! Who knows? It might actually taste delicious and you’ll avoid food waste. Again, a serious win-win!
As an aside, this is exactly the kind of food I like to eat during a January Whole30 (I’m on day 23) in Toronto. When I made this a few weeks ago the temperatures were at a record low of -30C . The news was saying it was colder than Mars!
I hope you like this recipe and be sure to let me know what you think in the comments below!
Whole30 Bootleg Ramen
INGREDIENTS: (serves 1)
500ml bone broth (chicken or beef)
some leftover meat of choice (eg. grilled steak, roasted chicken, roast pork, grilled shrimp, sautéed scallops, etc)
Asian leafy greens of choice (eg. bok choy, yu choy, or gail lan)
leftover sautéed or roasted vegetables
1 zucchini – spiralized
1 tbsp coconut aminos
1 tsp sesame seed oil
compliant sichimi togarashi (Japanese spice mixture)
Compliant nori sheets (roasted seaweed) – read labels
- Add broth to a sauce pan set over high heat. Bring to a low boil and add coconut aminos, sesame seed oil and the asian leafy greens. Cook until greens have softened but still have some texture and bite to them.
- Meanwhile, fill a sauce pan with water and bring to a boil. Use a slotted spoon to gently submerge egg. Cook exactly 6 minutes then transfer egg to an ice bath. Peel egg and set aside.
- Add leftover cold meat, vegetables and zucchini noodles (if using) to a bowl. Add the cooked asian greens and pour hot soup over top. Note: the heat from the soup should be hot enough to warm up the meat and veggies already in the bowl.
- Top ramen with egg and slice open directly in the bowl. Garnish with dash of togarashi, sliced jalapeño and nori sheets.