The Bowl That Warms You From the Inside Out
On a cold day — or any day that calls for something deeply comforting — nothing comes close to a steaming bowl of noodle soup built on a foundation of rich, golden bone broth. This Bone Broth Noodle Soup is inspired by the great ramen and pho traditions of East and Southeast Asia, but stripped back to its most essential, nourishing form: silky rice noodles swimming in a deeply savoury, collagen-rich bone broth, seasoned with fresh ginger and tamari, and finished with tender bok choy, spring onion greens, and a drizzle of toasted sesame oil. It's the kind of lunch that feels like a reset — warming, gut-healing, and deeply satisfying without being heavy. Naturally dairy-free and carefully designed to be low-FODMAP, it comes together in just 20 minutes and tastes like it took all day.
Ingredients
Serves 2 | Cost: $7.50 per serving | Ready in 20 min
- 750 ml (3 cups) good-quality bone broth (chicken or beef)
- 250 ml (1 cup) water
- 100 g (3.5 oz) dried rice noodles (thin or medium width)
- 2 heads baby bok choy, halved lengthways
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 teaspoon toasted sesame oil
- 2 spring onions, green tops only, thinly sliced (FODMAP-friendly)
- ¼ teaspoon white pepper (or black pepper)
- Salt, to taste
- 1 tablespoon toasted sesame seeds, to garnish
- 2 soft-boiled eggs, halved (optional, for topping)
- Chilli oil, to serve (optional)
- Fresh coriander leaves, to garnish (optional)
Instructions
- Soak the noodles. Place the dried rice noodles in a large bowl and cover with boiling water. Soak for 8–10 minutes (or according to packet instructions) until just tender. Drain, rinse briefly with cold water to stop cooking, and set aside.
- Heat the broth. Pour the bone broth and water into a medium saucepan and bring to a gentle simmer over medium heat. Add the grated ginger, tamari, and white pepper. Stir to combine and taste — adjust seasoning with salt as needed. The broth should be well-seasoned and deeply savoury.
- Cook the bok choy. Add the halved baby bok choy to the simmering broth and cook for 2–3 minutes until the stems are just tender and the leaves are wilted but still vibrant green. Remove with tongs and set aside.
- Warm the noodles. Add the drained rice noodles to the hot broth and cook for 1 minute to warm through. Remove from the heat and stir in the toasted sesame oil.
- Assemble the bowls. Divide the noodles between two warm bowls using tongs. Ladle the hot broth over the noodles. Arrange the bok choy alongside. Add a halved soft-boiled egg to each bowl if using.
- Finish and serve. Top each bowl generously with the sliced spring onion greens and toasted sesame seeds. Add fresh coriander leaves if desired. Finish with a drizzle of chilli oil for gentle warmth. Serve immediately.
Nutritional & Dietary Notes
🥛 Dairy-Free
There is no dairy in this recipe whatsoever — no milk, cream, butter, or cheese. The richness and depth of flavour come entirely from the bone broth itself, which is naturally rich in collagen, gelatin, and minerals. The toasted sesame oil adds a beautiful aromatic richness without any dairy. This makes the soup an ideal lunch for those who are lactose intolerant, following a dairy-free diet, or simply looking to reduce their dairy intake without sacrificing flavour or satisfaction.
🌿 FODMAP-Friendly
This soup has been carefully designed to be low-FODMAP. Rice noodles are a safe, FODMAP-friendly carbohydrate source. Baby bok choy is well-tolerated on the low-FODMAP diet in standard serving sizes. We use only the green tops of spring onions — the white bulb is high in fructans and should be avoided. Fresh ginger in small quantities is well-tolerated. Tamari is FODMAP-friendly; regular soy sauce may contain wheat and should be avoided. Always check your bone broth label to ensure it contains no added onion or garlic powder, as these are common high-FODMAP additives in commercial broths.
Tips & Variations
- Broth quality matters: The better your bone broth, the better this soup. Look for broth that gels when refrigerated — this indicates a high collagen content and superior nutritional value. Homemade bone broth is ideal.
- Noodle options: Thin rice vermicelli cooks quickly and creates a delicate, light soup. Medium-width rice noodles give a heartier, more substantial bowl. Both are FODMAP-friendly and gluten-free.
- Boost the protein: Add shredded poached chicken, sliced cooked beef, or a soft-boiled egg for extra protein and staying power.
- Make it heartier: Add a handful of baby spinach or thinly sliced silken tofu to the broth in the last minute of cooking for added nutrients and texture.
Enjoy your Bone Broth Noodle Soup — a warming, gut-healing lunch that proves the most comforting meals are often the simplest ones.