This nourishing, gluten-free sweet potato ramen recipe is packed with flavor and nutritional value using bone broth !
In a soup pot, heat the olive oil and saute the white parts of the green onions, the garlic and ginger for about 1 minute. Add the spiralized sweet potatoes and the salt, saute gently for about 1 minute. Add the bone broth and the tamari and bring to a boil. Turn the heat off, remove the ginger slices. Add the miso and mix until dissolved. Divide into 4 bowls and top with your choice of garnishes.
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