2 cups bone broth or vegetable broth

1 pack miracle noodles or ramen noodles of choice

2 soft-boiled or poached eggs

1 medium carrot, chopped

2 tablespoons dried wakame seaweed

1 inch turmeric root, minced (or 1 tsp turmeric powder)

1 inch fresh ginger, minced (or 1 tsp ginger powder)

2 garlic cloves, minced

1 teaspoon reishi mushroom powder or blend

1 tablespoon tamari, soy sauce, or coconut aminos

1 scallion, chopped for garnish

Sprinkle of gomasio or seaweed seasoning

Red chili flakes for garnish (optional)

Cook Mode Prevent your screen from going dark

Heat a pan over medium heat and sauté turmeric, ginger, garlic, and chopped carrots until softened and fragrant.
While vegetables are cooking, prepare the noodles according to package instructions. If using miracle noodles, rinse and drain.
In a separate pot, prepare soft-boiled or poached eggs. Cook for 6–7 minutes for soft yolks, then transfer to an ice bath to stop cooking.
Pour the broth into the pan with sautéed vegetables. Add the soaked wakame and stir to combine.
Mix in the reishi mushroom powder and tamari. Allow the broth to warm for a few minutes, then remove from heat.
Divide the cooked noodles between two bowls. Pour the hot broth and vegetable mixture over the noodles.
Add the eggs to each bowl, then garnish with chopped scallions, gomasio, and red chili flakes or any other toppings you prefer.
Serve immediately and enjoy a warm, healing, and nourishing ramen bowl.

Vegetarian Option: Use vegetable broth and skip eggs or substitute with tofu.
Noodle Alternatives: Rice noodles, udon, soba, or spiralized vegetables can be used depending on preference.
Superfood Boost: Add other adaptogenic mushrooms like chaga or lion’s mane for extra healing properties.
Storage: Leftover broth can be refrigerated for 2–3 days or frozen for longer storage. Noodles are best cooked fresh to maintain texture.