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Ramen noodle bone broth soup


Slice the beef into thin strips. Heat a small frying pan with sesame oil and fry meat until just starting to brown, then set aside. Cook the broccoli florets and mushrooms in the same frying pan, for 2-3 minutes until tender. Set aside.

Mix bone broth with garlic, soy sauce, ginger, chilli paste and 600ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 minutes. Add the ramen noodles to the broth and simmer until tender, about 10 minutes.

Divide the noodles between four bowls. Top each with a quarter of the meat, broccoli florets and mushrooms.

Ladle over the seasoned bone broth between the bowls, then sprinkle over edamame beans, spring onions and a sprinkle of sesame seeds and sliced red chilli to finish.

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Serving size: 80 g

Avg Quantity per serve Avg Quantity per 100g
Energy  112 kJ 140 kJ
Protein 3.0 g 3.8 g
Fat, total 0.4 g 0.5 g
– saturated 0.0 g 0.04 g
Carbohydrate 1.4 g 1.8 g
– sugars 1.4 g 1.8 g
Dietary Fibre 2.7 g 3.4 g
Sodium 5.6 mg 7 mg
Vitamin C 79.2 mg (198% RDI*) 99 mg
 Vitamin B6  0.26 mg (16% RDI*) 0.33 mg
Folate  39 µg (20% RDI*)  49 µg
Potassium 280 mg 350 mg

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

*Recommended Daily Intake (NZ Adult)

timer Total time 40 mins hourglass_empty Prep time 20 Mins timer Cook time 20 Mins people Serving 4-6 poeple info_outline Difficulty Easy
  • 1 head LeaderBrand Broccoli
  • 400g beef schnitzel
  • 2 tsp sesame oil
  • 300g brown button or shitake mushrooms
  • 700ml pre-made bone-broth or beef stock
  • 3 garlic cloves, sliced
  • 4 tbsp soy sauce
  • 1 tsp crushed ginger
  • ½ tsp chilli paste
  • 400g dry ramen noodles


  • ¼ cup cooked edamame beans, optional
  • 2 spring onions, finely sliced
  • 1 tbsp sesame seeds
  • 1 red chilli, thinly sliced, optional

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