I’ve had a ramen obsession for the past week, and San Francisco is a great place for it: there are interesting ramen joints in a variety of styles in every part of the city. But no Paleo ramen to be found, which is why I set out on a journey to make my own.  Ramen (paleo ramen or not) is all about the broth. If you’re unable or unwilling to make a gorgeous, nutrient-rich broth… time to pick a different recipe! The instructions I give below make a bone broth so rich that it’s more solid than liquid after a stint in the refrigerator.

What’s exciting about bone broth, you ask? It contains valuable minerals in an easily absorbed form, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. The gelatin found in bone broth is a hydrophilic colloid, meaning it attracts and holds liquids–including digestive juices–thereby supporting proper digestion. Bone broth also inhibits infections caused by cold and flu viruses, and fights inflammation (courtesy of anti-inflammatory amino acids such as arginine).  That being said, bone broth is nutritious but also delicious. Paired with the tare (a flavorful mixture of coconut aminos, honey, and sake) it’s light yet hearty in an essential way that makes it the perfect thing to sip for breakfast, lunch, or a pre-workout snack. Seriously, I’ll be making another batch of this A+ broth soon whether I plan to use it in ramen or not.