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Easy Ramen – Ramen Duck Bone Broth


Soul satisfying soup bursting with freshness!  We have combined Fatworks Ramen Duck Bone Broth with the classic ramen ingredients such as garlic, ginger and fresh vegetables for a Gourmet ramen experience to savor.  Enjoy this Asian inspired gourmet collagen blast of classic ramen with modern flair. Feel free to add meat or seafood of your choice for added protein. (We recommend poultry or pork.) Read on to dive into this quick and easy duck bone broth ramen recipe!

Equipment and preparation: you will need a large stock pot or Dutch oven and a small saucepan for this easy ramen broth.


  • 2 large eggs
  • 1 tbsp Fatworks Cooking Fat, i.e.  Cage Free Duck Fat, Organic Chicken Fat, Organic Ghee (can sub. olive oil if desired)
  • 4-5 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • salt and pepper, to taste
  • 2 cups Fatworks Ramen Duck Bone Broth
  • 4-5 oz shiitake mushrooms, sliced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • * 4 baby bok choy bulbs
  • 3 (5.95 oz) packages refrigerated, cooked ramen noodles, seasoning packets discarded
  • 4-5 radishes, sliced into thin rounds (I used multi-colored)
  • 1 large carrot, grated
  • 4 stalks spring onion
  • 16 fresh basil leaves
  • * 4-5 lime wedges, optional

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings 4

Fat: ramen
Tags: Keto, Whole30



In a small saucepan, boil water and cook eggs for 6 ½ minutes to create a soft-boiled egg.  Drain and let cool.  Once cooled, peel the eggs, and gently slice them each in half (creating 4 halves).  Set aside.


In a large stock pot or Dutch oven, heat ghee over medium heat.  Add garlic, ginger, a pinch of salt and pepper and stir frequently until fragrant, about 1 minute.


Stir in mushrooms, soy sauce and sesame oil. 


Bring heat to med-high until you have reached a boil.  Reduce heat back to med-low and let broth simmer until mushrooms have completely softened, about 8 minutes.


Stir in bok choy bulbs and cook, stirring gently, for about 2 minutes.


Add ramen noodles, radish, carrot and spring onions.  Cook another 2-3 minutes.


Remove from heat and serve immediately, garnished with ½ soft-boiled egg and 1 bok choy bulb.  Add 4 basil leaves on top and stir into bowl before eating. 


Squeeze some fresh lime juice on top (optional) and ENJOY this delicious heartwarming soup!


* Trim the slightest bit off end of bok choy bulbs, making sure that the bulbs stay together, without separating.

* The juice from a wedge of lime can be squeezed into the ramen, to taste.