Sweet Potato Ramen in Bone Broth


This nourishing, gluten-free sweet potato ramen recipe is packed with flavor and nutritional value using bone broth !

Ramen soup with boiled egg,sprouts and green onions


2 tbsp
olive oil
1⁄2 cup
Green Onions (sliced at an angle)
2 clove
garlic (minced)
thin sweet potato (spiralized)
two-inch piece of ginger (sliced)
1 pinch
sea salt
1 quart
bone broth
1⁄4 cup
gluten free tamari
1⁄4 cup
white miso
eggs (boiled, sliced in half)
1 cup
bean sprouts
Green Onions (green parts only)
toasted nori sheets (cut in thin strips)
sesame seeds
hot chili oil


In a soup pot, heat the olive oil and saute the white parts of the green onions, the garlic and ginger for about 1 minute. Add the spiralized sweet potatoes and the salt, saute gently for about 1 minute. Add the bone broth and the tamari and bring to a boil. Turn the heat off, remove the ginger slices. Add the miso and mix until dissolved. Divide into 4 bowls and top with your choice of garnishes.