A Simple Bone Broth Recipe To Kickstart The Week

Simple and succulent.

Fresh, flavoursome and good for you. 

Have you ever ordered something from a restaurant and written it off as something you could never, ever recreate?

With ramen bars popping up all over town, it's a common occurrence for those ordering broths-du-jour to keen over orders past, knowing that they'd love to make something similar from the comfort of your own home. 

To help matters a bit, we got in contact with the lovely Sadie's Kitchen, created by founder and director, Sarah Kiely.

Stocked in over 300 retailers nationwide, Sadie's Kitchen has gained significant interest including a recent partnership with popular health food chain Chopped.

Kiely put together a recipe for us compiling fresh ingredients, not a huge number of steps and killer amounts of flavour.

Prawn Ramen

Serves 4

- 300g cooked prawns
- Sea salt and freshly ground black pepper, to season
- 1 tbsp unsalted butter
- 2 tsp sesame or vegetable oil
- 2 tsp fresh ginger, minced
- 3 tsp fresh garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 3 packs Sadie’s Kitchen or 1 litre of stock
- 500ml water
- 1 oz dried shitake mushrooms (50g fresh)
- 2 large eggs
- 50g scallions, sliced
- 300g dried ramen noodles


- Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine.

- Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for five minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt and pepper, to taste.

- Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for seven minutes (for a slightly-runny yoke) or eight minutes (for a soft, but set-up yoke).

- Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least five minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

- When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into four large bowls.

- Add the cooked prawns to the broth and allow to warm for two minutes.

- Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Divide the noodles into four large bowls. Add the prawns and the ramen broth.

- Top with the fresh scallions, and the soft boiled egg. Serve immediately.

Main image by Jette Virdi and shot by Nathalie Marquez.

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