NutraOrganics Chicken Bone Broth- Miso Ramen 125g

$38.20

Chicken Bone Broth Miso Ramen is naturally nourishing with zinc & B vitamins to support immunity, energy and gut wellbeing. Ready in seconds, as tasty and nutritious as homemade and easy to take on the go! 

Bone broth has been made for hundreds of years by our grandparents and their grandparents due to its traditional history as an elixir for the unwell. Leading busy lives can make it hard to find time to make broth from scratch. Plus with a rich umami Japanese ramen flavour, it’s beautifully satisfying to drink on its own, or the perfect base for your homemade ramen.

Nutrients for Immune health
Often referred to as ‘chicken soup for the soul’, our Chicken Bone Broth is naturally loaded with essential vitamins for immune support. Red Miso is made from fermented soybeans, and has a long history of use in Japanese culture for promoting gut health and immunity. Zinc is an essential mineral for supporting our immune system and also contributes to cell protection from free radicals. B vitamins help our metabolism, assist with tiredness and fatigue, and B12 further supports immunity.

How is Chicken Bone Broth made?
Chicken bones are added to filtered water and apple cider vinegar (to maximise nutrient extraction) then slow cooked for over 18 hours. The broth is then strained for impurities and the fat is skimmed off the top. It is gently refractance dried into a powder, taking care to preserve the nutritional profile.

Ingredients

Red Miso* (50%) (Soybeans*, Rice*, Salt, Aspergillus oryzae*), Australian Free Range Chicken Bone Broth* (25%) (Chicken Bones*, Onion*, Apple Cider Vinegar*), MCT Oil*, Deactivated Savoury Yeast Flakes, Pink Himalayan Salt, Roasted Chicken, Tapioca Starch*, Onion, Garlic, Black Pepper, Rosemary Extract. *Certified Organic Ingredients

Allergen Warning:
Contains Soy. Manufactured in a facility that also processes products containing tree nuts, milk, eggs, sesame, fish, shellfish and lupin.

Directions for use 

Simply add 1 tablespoon (8 g) to 200 mL of boiling water.
Use as a base for soups, stews, sauces, and gravies for nutrition and taste.

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