Add one carton of @kettleandfire lemongrass ginger beef bone broth and 2-3 cups of water to the pot. Bring to a bubbling simmer.
* I added 1/2 tablespoon of gochujang red pepper paste for some spice. This is optional!
Once the broth is bubbling, add a handful of dried, sliced, shiitake mushrooms. I recommend the dried mushrooms in this recipe because by rehydrating them in the simmering broth, you are flavoring it even more. Making a quick, homemade veggie broth right in the pot.
Once the mushrooms have been simmering for about 10 minutes, add your preferred ramen ingredients.
I added one pack of noodles, some green onions, shredded carrots, chopped kale, and an egg.
Cover and simmer for 10 minutes, until the noodles and veggies are cooked.
Top your soup with a drizzle of sesame oil, sesame, seeds, fresh chopped green onions, and your jammy egg.