Sweet potato replaces noodles in this comforting ramen, enriched with gut healing broth and all the tasty trimmings

Prep 5 min  | Cook 15 min  | Serves 4

Recipe By: Allie Dodds @Mama.Nourish


  • 2 large purple sweet potatoes
  • 1 tbsp Gevity Rx Natural Bone Broth Body Glue
  • 100g edamame
  • 1 nori sheet or flakes
  • 300g Japanese mushrooms (shiitake, enoki, oyster)
  • 1 bunch shallots, chopped
  • 1 tbsp grated ginger
  • 1 tbsp gluten free soy sauce / coconut aminos


  1. In a pot, bring to the boil 1L of water
  2. Turn down to a simmer, stirring through broth, mushrooms, ginger and soy sauce. Let this simmer for 10 minutes
  3. Peel the skin from the sweet potato. Then use either a vegetable peeler or spiralizer to create ribbons or noodles.
  4. Add boiling water to a bowl, add the noodles and allow to cook for about 2-5 minutes or until soft.
  5. Chop up the shallots ready to be used for garnishing
  6. In a serving bowl add the cooked noodles, pour over the broth and finish with choppedthe shallots, nori and edamame


  • Add your choice of protein; chicken, pork, salmon or beef