Collagen Bone Broth Noodle Soup
Collagen Bone Broth Noodle Soup
Ingredients
For the Collagen Bone Broth Soup Base
- 6 cups bone broth, high-quality, store-bought
- 1 inch fresh ginger, sliced
- 3 cloves garlic, smashed
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Noodles and Toppings
- 8 ounces ramen noodles, or udon/rice noodles
- 12 ounces chicken breast, thinly sliced
- 4 heads baby bok choy, halved lengthwise
- 4 ounces shiitake mushrooms, stems removed, sliced
- 4 large eggs, soft-boiled, peeled, and halved
- 4 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons chili oil, as needed
- 4 lime wedges
Instructions
- 1
Prepare your toppings: Thinly slice the chicken breast. Halve the baby bok choy lengthwise. Slice the shiitake mushrooms. Soft-boil the large eggs for 6-7 minutes, then peel and halve them. Thinly slice the scallions and chop the fresh cilantro.
⏱️ 10 min
- 2
Cook the noodles: Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente. Drain the noodles, rinse briefly under cold water to prevent sticking, and set aside.
⏱️ 5 min
- 3
Simmer the broth: In a large pot or Dutch oven, combine the bone broth, sliced ginger, and smashed garlic cloves. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 5-7 minutes to infuse the flavors.
⏱️ 7 min
- 4
Cook protein and vegetables: Add the thinly sliced chicken breast to the simmering broth. Cook for 2-3 minutes, or until the chicken is cooked through. Then, add the halved baby bok choy and sliced shiitake mushrooms. Simmer for another 2-3 minutes, until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Season the soup: Carefully remove and discard the ginger slices and garlic cloves from the broth. Stir in the soy sauce, fish sauce, sesame oil, and white pepper. Taste the broth and adjust seasonings as needed, adding more soy sauce or fish sauce for depth, or a pinch of salt if desired.
⏱️ 3 min
- 6
Assemble and serve: Divide the cooked noodles evenly among 4 serving bowls. Ladle the hot bone broth, along with the cooked chicken, bok choy, and mushrooms, over the noodles in each bowl. Top each serving with soft-boiled egg halves, sliced scallions, and fresh cilantro. Drizzle with chili oil to taste and serve immediately with a lime wedge on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Collagen Bone Broth Noodle Soup
Ingredients
For the Collagen Bone Broth Soup Base
- 6 cups bone broth, high-quality, store-bought
- 1 inch fresh ginger, sliced
- 3 cloves garlic, smashed
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Noodles and Toppings
- 8 ounces ramen noodles, or udon/rice noodles
- 12 ounces chicken breast, thinly sliced
- 4 heads baby bok choy, halved lengthwise
- 4 ounces shiitake mushrooms, stems removed, sliced
- 4 large eggs, soft-boiled, peeled, and halved
- 4 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons chili oil, as needed
- 4 lime wedges
Instructions
- 1
Prepare your toppings: Thinly slice the chicken breast. Halve the baby bok choy lengthwise. Slice the shiitake mushrooms. Soft-boil the large eggs for 6-7 minutes, then peel and halve them. Thinly slice the scallions and chop the fresh cilantro.
⏱️ 10 min - 2
Cook the noodles: Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente. Drain the noodles, rinse briefly under cold water to prevent sticking, and set aside.
⏱️ 5 min - 3
Simmer the broth: In a large pot or Dutch oven, combine the bone broth, sliced ginger, and smashed garlic cloves. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 5-7 minutes to infuse the flavors.
⏱️ 7 min - 4
Cook protein and vegetables: Add the thinly sliced chicken breast to the simmering broth. Cook for 2-3 minutes, or until the chicken is cooked through. Then, add the halved baby bok choy and sliced shiitake mushrooms. Simmer for another 2-3 minutes, until the vegetables are tender-crisp.
⏱️ 5 min - 5
Season the soup: Carefully remove and discard the ginger slices and garlic cloves from the broth. Stir in the soy sauce, fish sauce, sesame oil, and white pepper. Taste the broth and adjust seasonings as needed, adding more soy sauce or fish sauce for depth, or a pinch of salt if desired.
⏱️ 3 min - 6
Assemble and serve: Divide the cooked noodles evenly among 4 serving bowls. Ladle the hot bone broth, along with the cooked chicken, bok choy, and mushrooms, over the noodles in each bowl. Top each serving with soft-boiled egg halves, sliced scallions, and fresh cilantro. Drizzle with chili oil to taste and serve immediately with a lime wedge on the side.
⏱️ 5 min