Bone Broth Ramen Noodle Jars
When you got sick as a kid, there was a reason your mom gave you chicken soup: because it’s made with bone broth, which will naturally help you feel better and even ward off winter bugs in the first place. Bone broth is made by simmering the bones, marrow, skin, tendons, and ligaments of cows or chickens. The slow simmering (of hours or even days) allows all the bones to release healing compounds like collagen, lysine, proline, and glucosamine.
Our bodies easily absorb the nutrients and minerals found in bone broth (calcium, magnesium, and phosphorus among them). Another reason bone broth is a catch-all for good health is because it contains glucosamine for strong, healthy joints.
So instead of chicken stock in these meal prep lunch jars, I’ve opted for bone broth instead. When you can have a sucker punch of glutamine, collagen protein, and hearty flavor, who would turn that down?
Preparation Differences between Bone Broth and Chicken/Beef Stock
Because bone broth is simmered for lengthy periods of time, the collagen and gelatin is released into the broth. This causes, well, gelatin to form when the broth is chilled. No worries, though. When you’re ready to eat a ramen noodle jar, just give your broth a good shake and heat it in the microwave or stovetop until it’s hot.
Where to Find Bone Broth
Today I’m using Bonafide Provisions Bone Broth, which is available at most grocery stores! Find Bonafide Provisions bone broth in the freezer section and throw it in the fridge a day before meal prep to thaw. A couple other brands I love are Broth RX (only available shipped) and Kettle & Fire.
You can also make your own bone broth (way cheaper and customizable). I am SO pressed for time on Sundays so I usually purchase it. But if you’ve got the time, there are plenty of tutorials out there! Bone broth freezes very well so make extra and keep it on-hand all winter.
The Rest is Smooth Sailing
Enough about the bone broth, let’s talk about the other ingredients. These meal prep lunch jars are so simple. As a base, I’ve added a drizzle of sesame oil, some soy sauce (or liquid aminos), and a nice spoonful of chili garlic sauce (optional, but adds the best spice). In goes rotisserie chicken, rice noodles, sliced mushrooms, baby peppers, matchstick carrots, and green onions. Puuurfection.
Pro tip for meal prep: Store the jars without broth until you’re ready to eat them. I bring my jar of bone broth to work along with a noodle jar then combine them at lunchtime.
Bone Broth Ramen
Yields: 4 Jars
24 fl oz beef or chicken bone broth (I used Bonafide Provisions)
10 oz rotisserie chicken (chopped)
10 oz prepared rice noodles (GF) or ramen noodles (not GF)
6 white button mushrooms
4-5 mini bell peppers
1/2 cup matchstick carrots
4 green onion stalks (chopped fine)
1/4 cup soy sauce (divided into 4)
4 tsp sesame oil
Chili garlic sauce or Sriracha (optional)
Thaw frozen bone broth in the fridge overnight.
Using a sharp knife or a mandolin, slice mushrooms, bell peppers, and green onion stalks.
Layer 1 tsp sesame oil, a drizzle of soy sauce, and chili garlic sauce (optional) in the base of a 12oz or larger jar.
Next, layer chopped chicken, followed by prepared noodles, mushrooms, peppers, carrots, and green onion. Rule of thumb is to put the most dense ingredients on the bottom and the lightest toward the top.
FOR MEAL PREP: Refrigerate bone broth in a large jar separate from your noodle jars. When you’re ready to eat, heat the bone broth in the microwave or over the stovetop until it simmers.
Combine noodle jars and hot broth, stir, and enjoy.
342 cal | 14g fat | 26g protein | 23g carb | 3g fiber