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Lemongrass Ginger Bone Broth Ramen

Lemongrass Ginger Bone Broth Ramen

Level up your ramen game with this zesty Lemongrass Ginger Bone Broth Ramen, featuring savory mushrooms and fresh bok choy. Sure, the cheap stuff you lived on in college was a sentimental favorite, but this grown-up dish will amplify the flavor, without those potent packets of sodium. Plus, fresh veggies and added bone broth give your body the nutrients it needs to help keep your gut health in check. Pro Tip: if you’re looking for a simple way to recreate a true ramen shop vibe, add a soft-boiled egg for extra protein.

Lemongrass Ginger Bone Broth Ramen
3.29 from 38 votes

Lemongrass Ginger Bone Broth Ramen

Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 144 kcal


Lemongrass Ginger Bone Broth Ramen

  • 1 tbsp olive oil
  • 1 shallot minced
  • 1 inch piece ginger peeled and thinly sliced
  • 1 tbsp sweet chili paste
  • 1/4 tsp red pepper flakes
  • 1 stalk lemongrass cut into 2 inch pieces and sliced in half lengthwise
  • 4 cups Kettle & Fire Lemongrass Ginger Beef Bone Broth
  • 2 cups water
  • 6-8 oz oyster mushrooms
  • 6-8 oz straw mushrooms
  • 5-6 oz ramen noodles (usually 2 bundles or blocks)
  • 1/2 lb baby bok choy
  • Salt to taste (approximately 1 teaspoon)
  • Soft boiled ramen eggs (see recipe below)

Soft Boiled Ramen Egg

  • 3 eggs (MUST be at room temp)
  • 1 cup ice
  • 1 cup water
  • 1/3 cup soy sauce
  • 1.5 tbsp mirin (or you can substitute honey)
  • 1 tbsp Soba sauce (optional)


Lemongrass Ginger Bone Broth Ramen

  1. Heat the olive oil in a large (4-5 quart), heavy-bottom soup pot. Add the minced shallot and sliced ginger. Saute for 2-3 minutes. Add the sweet chili paste and red pepper flakes and saute for another 2 minutes.

  2. Add the lemongrass, bone broth, water, and all the mushrooms. Bring to a boil. Add noodles and stir, cook 4-5 minutes, or until the noodles are cooked (check the packaging for cooking time!). Turn off heat, stir in the baby bok choy and season with salt. Serve hot, and discard lemongrass (it is too tough to eat).

Soft Boiled Ramen Egg

*For these to fully marinate, prepare 3-5 days in advance

  1. First, bring a pot of water to boil. Once it's boiling, put three room temperature eggs into the water. Set the timer for 5 minutes and 45 seconds. Let the eggs boil in the water with the lid off stirring occasionally for even cooking.

  2. While the eggs are cooking, prepare an ice water bath by combining the ice and water into a bowl.

  3. When the timer goes off, gently transfer the eggs into the ice bath.

  4. Once the eggs have completely cooled, peel off the shell.

  5. Transfer the peeled eggs into a ziploc bag containing a marinade made of soy sauce, mirin, and soba sauce. Squeeze all of the air out of the bag. Place a rubber band or chip bag clip as close as you can to the egg to allow the eggs to be completely submerged in the marinade, and place in the fridge for 3-5 days. (if you don’t have the time, just let the egg sit to soak in the flavor as long as possible.) The longer it's in the fridge, the more flavor the egg absorbs.

  6. Cut marinated eggs in half with a knife and enjoy.

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