Ramen with Rainbow Chard in a Rich Slow-Cooker Bone Broth


Ramen, it’s what’s for dinner! This ramen has a very rich bone broth made with my very own Numo Chicken Broth Kit and is infused with a lot of yummy asian flavors, as well as rainbow chard and hard boiled eggs. It’s absolutely delightful!

This ramen is so easy to make that this could be your dinner as well! No, you don’t have to have one ounce of jealousy, whether you’re a newbie to making bone broth, or you’re watching what you eat. This is because you get to see the very real ingredients going in at every easy step! And much of this is due to the fact that I made the dish with Numo's Chicken Bone Broth!

Numo’s Chicken Bone Broth was breeze to make in my slow-cooker and had almost zero hands-on time. I simply popped the pouch of ingredients in a slow cooker for 12-15 hours and I had a seriously delicious broth on my hands. But this broth is not only delicious. It's ingredients are super transparent! Just seven simple and organic ingredients: pre-baked chicken bones, carrots, onions, medjool dates, cardamom, ginger, and bay leaf. Kind of amazing stuff, isn’t it?

This broth is so delicious, in fact, that when I made my first kit overnight, it woke me from a deep slumber. I was literally dreaming about leaning over a pot of boiling broth in my dreams and smelling some incredible aromas. But then my brain woke me up at 4 am to tell me “LOOK! This tantalizing broth is actually real!” So, I listened to what my brain had to tell me and I walked to the kitchen to taste it. Even before it was done cooking, it was incredibly rich and lovely, and I knew I would be in for a treat with this ramen.

Ramen can get a bad rap sometimes, but you can definitely make a healthy ramen if you make it at home and see every ingredient going into it. I purchased fresh ramen noodles with less than four ingredients, as well as organic soy sauce, and a bunch of other fresh organic ingredients like chard, garlic, ginger, and garden-grown chives. It’s so transparent and so delicious that you will love every bite, guilt-free!

Ramen with Rainbow Chard in a Rich Slow-Cooker Bone Broth

Total Time: 12 Hours, 25 Minutes
Hands-On Time: 25 Minutes
Serves 4

2 Numo Chicken Bone Broth Kits (about 12 cups prepared)
4 large eggs
1 tbsp fresh garlic, minced
1 tbsp fresh ginger, minced
3 whole star anise
3 tbsp soy sauce
2 tbsp mirin
1 small bunch rainbow chard, leaves cut into 1/2-inch strips, stems chopped
4 sheets nori, thinly sliced
20 oz fresh ramen noodles
1 small bunch chives, chopped
Togarashi pepper, to taste

Prepare 2 kits of Numo Chicken Bone broth per package instructions. Cool.

Heat 12 cups of water to 180F or a very low simmer. Add eggs and maintain temperature at 180F for 6 minutes. Cool in an ice water bath. Peel eggs when cool. Cut in half if desired and set aside.

Heat sesame oil in a large pot over medium heat, until shimmering. Add the garlic, ginger, and star anise, and cook, stirring, for a few minutes until softened. Add the soy sauce and mirin and stir to combine. Continue stirring for another minute. Add the prepared Numo Chicken Broth and bring to boil. Reduce heat and simmer for 5 minutes. Add chard and nori and cook for another minute, until tender. Add ramen and simmer per package instructions, about 1-2 minutes. Season to taste with salt and pepper.

Divide the noodles and broth into large bowls. Top with chives and soft boiled egg halves. Serve immediately with sprinkles of togarashi pepper.

If you're looking for more recipes like this one, you're also going to love Thai-Infused Chicken Noodle SoupKorean Beef & Daikon Radish Soup, and Thai Stir-Fried Noodles with Kale and Chicken: Pad See Ew!

Do note that this post was sponsored by Numo Broth!