Ingredients for two servings

• 1 jar of TrueBrodo bone broth (beef or chicken, 380 ml)

• 380 ml water → yields a 1:1 diluted broth

• 2 generous teaspoons of organic miso (stirre in at the end)

• Noodles of your choice (Ramen, Udon, Soba)

• 2 eggs

• Vegetables that cook very quickly:
  – Cut Chinese cabbage, pak choi or broccoli
  – Cut carrots into very thin strips using a potato peeler.

• Spring onions (raw, added at the end)

• Optional: some fried bacon or shrimp.

Preparation (the fastest method)

1. Place eggs on the stove

Bring water to a boil → boil eggs for 6 minutes → rinse with cold water.
(That takes the longest.)

2. While the eggs are cooking:

• Cut vegetables
  – Cut Chinese cabbage
  – Cut carrots into very thin strips using a potato peeler.

• Put a second pot of water on to boil for the pasta.

• Put on the third pot :
  Add 1 glass of broth (380 ml) + 380 ml of water and heat.

3. Add the vegetables to the broth.

Once the diluted broth boils →
Add the chopped vegetables directly.
(Thin carrot strips cook instantly.)

4. Cook the pasta

Add the pasta to the boiling pasta water.
(approx. 3–5 minutes, depending on the variety).

5. Bacon (if desired)

Briefly fry separately.

6. Stir in the miso at the end.

Remove broth from boiling point →
Stir in the miso (do not boil again),
so that the fermentation aromas are preserved.

7. Serving

Noodles in the bowl →
Vegetables + broth over them →
Halve the eggs →
Top with spring onions →
Bacon is optional.

Complete.