Japanese Ramen Broth

This is a quick and easy recipe that I've found is yummy to me and my kids. They were obsessed with cheap ramen and I no longer wanted to buy it, so we are making it with healthy homemade or store bought bone broth or store bought Veggie, Chicken, or beef broth without citric acid or natural flavorings. I start by heating a pot and adding the onions and avocado oil, chicken fat, or tallow. I add the mushrooms, chicken or beef and cook until browned. Then I add the broth, mirin, soy sauce (or alternative like coconut aminos), miso paste, garlic powder and onion powder. This is a great time to add chili flakes or sliced peppers for some heat. I love the versatility of this dish. 

Ingredients: 

2 bundles of green onions sliced thin 

1 Tbsp fresh ginger minced 

1 Tbsp oil 

4 cups broth (homemade or store bought) 

1 pound mushrooms, beef shavings, or chicken chunks 

1/4 cup mirin 

1/4 cup soy sauce 

1 Tbsp miso paste 

1 tsp garlic powder 

1 tsp onion powder 

fresh lemon juice 

 I like to match the broth, meat and oil. You could even make shrimp ramen with a sea food broth, or if you don't like mushrooms you can make veggie ramen with tofu. 

Assemble the Ramen: Boil noodles seperate. Place noodles in serving bowl. pour broth on top of noodles, add green onions, enjoy! I know people like an egg in their ramen, but I don't eat eggs and it is still delicious without eggs.