Bone Broth Ramen Bowls

Makes 4 servings |  Prep time 30 minutes |  Cook time 12 hours

Ingredients

Broth:

• 2 large grassfed beef marrow bones
• 4 large carrots
• 1 yellow onion, cut into wedges
• 1 head garlic, halved lengthwise
• 2 tbs. extra-virgin olive oil
• 2 celery ribs
• 3 bay leaves
• 3 cardamom pods
• ¼ tsp. anise seed
• ¼ tsp. ground cloves
• 1 gallon water

Bowls:

• 1 package ramen noodles (or rice noodles of choice)
• 10 oz. fresh lion’s mane mushrooms (or oyster mushrooms)
• ½ tsp. sea salt
• ¼ tsp. freshly ground black pepper
• 2 tbs. grassfed butter, divided
• 1 green onion, minced
• 1 baby bok choy, cut into 1-in. pieces
• ½ cup mung-bean sprouts
• ¾ cup pickled daikon
• ¼ cup chopped parsley
• 2 soft-boiled eggs
• 1 lime, cut into wedges
• Gochujang to taste

Directions

For the broth: 

1. Preheat oven to 375 degrees F. Place the marrow bones, carrots, onion wedges, and garlic halves on a large sheet pan, and drizzle with the olive oil. Roast for 40 minutes.
2. After roasting, place the contents of the pan and the remaining ingredients in a large, heavy-bottomed pot or Dutch oven.
3. Let simmer over very low heat for eight to 12 hours.
4. Using a fine mesh sieve, drain the broth into a bowl and refrigerate until the fat solidifies on top. Carefully remove the fat and reserve it for another purpose.

For the bowls:

1. Place broth in a pot on the stove to reheat. In a separate pot, cook the noodles according to package directions. Cut the mushrooms into ½-inch-thick slices and season with the salt and pepper. In a medium sauté pan, melt 1 tablespoon of the butter over medium heat until it just begins to brown. Cook the mushrooms until deeply golden, approximately two minutes per side. Remove from the pan and set aside.
2. Add the rest of the butter, the minced green onion, and the bok choy to the pan. Sauté for five minutes, or until tender and fragrant.
3. To assemble, arrange noodles, mushrooms, greens, and sprouts in bowls, and ladle 1 cup (or more) bone broth over each.
4. Top with pickled radishes, parsley, a halved soft-boiled egg, lime wedges, and gochujang sauce to taste.

Pregnancy prep: Make a large batch of bone broth, divide into 16-ounce wide-mouth jars, and freeze.

Essential elements:

• Bone broth is a hydrating, nutrient-dense postpartum food that provides collagen, minerals, fatty acids, and vitamins crucial to healthy lactation and postpartum recovery.
• Lion’s mane mushrooms contain beta-glucan, which can help increase prolactin, a hormone that supports milk production. Lion’s mane may also help reduce anxiety and improve sleep.

For more nourishing food to help aid with postpartum healing and lactation, see “5 Meals for Postpartum Parents.”

Photography by: Terry Brennan; Food Styling: Betsy Nelson