This is a bowl of love. It will warm you, satisfy you and keep you abundantly nourished. You can try different combinations of veggies or use different base options from mfm's signature broth selection. The below combination was just divine and a wonderful place to start your ramen repertoire. Serves 1.

  • 500 mls Immune Chicken Broth
  • 1 boiled egg
  • 3 tbsp corn kernels
  • 2 tbsp garnish - chopped spring onion or shallot, garlic, ginger, coriander
  • 1 tbsp natto miso 
  • 1 portion of ramen noodles (a good GF option would be buckwheat noodles*)
  • 100g sliced meat (bbq leftovers work great - beef, lamb or chicken)
  • 1 sheet of nori cut into a square

To do this in one pot (which saves washing up and is also a quick and efficient way to cook)... Boil the egg - I chose 7 minutes so it was slightly runny but held its form well. Set aside. Cook the noodles al dente - so a minute or two under the recommend time on the packet. Then set aside. 

*If you are using buckwheat you will need to rinse them with cold water once they are cooked. So before serving perhaps add them to the broth to bring their temperature back to hot.

Heat the broth in the pot, add the corn and once it starts to simmer cook for a further minute or two. Then assemble your bowl. Pop the noodles in. Then the meat and the egg. Then pour in the broth and corn. Then top with the natto miso and the chopped garnish. Finish with a nori sheet on the side. Enjoy.