Gut and digestive health is all the rage at the moment, with products springing up all over the place advertised to help heal your gut. I have recently become more aware of my digestive health and one of my aims over the next 6 months or so is to try and improve it so that my gut works at its optimum. I picked up a few products the other day that I wanted to try to to see if they could get my digestion on point. One of which was chicken bone broth from the lovely ladies at @boroughbrothco. It is all natural, no GMO, no additives or preservatives bone broth and is delicious. As much as I wanted to just slurp it warm from a mug I decided to try and be civilised and make some yummy ramen with leftover roast chicken I had in the fridge.
Ingredients: Serves 2
- 2 nests of Egg Noodles
- 100g of leftover Roast Chicken
- 1/2 Red Chilli (deseeded if you can’t hack the heat like me)
- 1 inch knob of Ginger
- 2 Eggs
- 1 Pack of Chicken Bone Broth (about 350g)
- 50g Tenderstem Broccoli
- Start by shredding your chicken from the carcass and setting aside.
- Next peel your ginger and finely dice along with your chilli.
- Boil some water in a saucepan and cook the broccoli for about 7 mins – once cooked remove the broccoli keeping the water in the pan.
- Add your eggs to the same pan and boil for 6 mins (keep them in longer if you like them hard boiled).
- Bring a second pan of water to the boil and cook the noodles according to the packet instructions.
- Once your eggs are cooked, heat the bone broth in a separate pan adding 150ml of boiling water, the chilli and ginger.
- Once the noodles are cooked, drain them and add them to the bone broth along with the broccoli and chicken.
- Serve into bowls and top with your boiled egg and a sprinkle of coriander.