Back-to-School Ramen Broth: Fight the Sick Season with Real Food

Stacie Edwards
Aug 14, 2025
3 min read

Back-to-school season isn’t just about pencils, backpacks, and new routines.

It’s also the unofficial kickoff to runny noses, scratchy throats, and that dreaded “something’s going around” announcement from the school nurse.

Here’s the good news: you can load your family up with the good stuff right in your own kitchen.

Forget the sodium-packed packets of instant ramen. We’re talking about real-deal, immune-boosting ramen broth made with our forest-raised pork bones and offal (hearts, liver, etc.).

And because I know you’re busy (hello, after-school activities & dinner chaos), I’m giving you two versions: the quick and simple one, and the “go all out, I’ve got this” version.

The Simple Sick-Season Savior (aka: the weeknight broth)

This is your no-fuss, keep-the-kids-fed version. It’s rich, nourishing, and way healthier than anything from a can.

Ingredients

3 lbs Edwards Family Farms pork bones
1 piece pork offal (heart or liver, optional but flavorful and nutrient dense)
1 onion, cut in half
1 bulb garlic, cut in half
2-inch piece ginger, sliced
2 carrots, chopped
2 tbsp apple cider vinegar
2–3 dried mushrooms (shiitake or any kind)
Salt to taste

Instructions

Boil bones for 5 minutes, drain, and rinse.
Add bones, offal, onion, garlic, ginger, carrots, vinegar, and mushrooms to a big pot. Cover with water.
Bring to a boil, skim the foam, then let it simmer gently for 6–8 hours.
Strain and season with salt.

Serve it up over ramen noodles, toss in some veggies, and drop in a boiled egg if you’re feeling fancy. Done.

The “Extra Credit” Broth (aka: the weekend project)

Now, if you’re the type that goes full throttle when cold season hits (or you just love bragging rights for the most flavorful broth ever), this one’s for you.

Ingredients

3 lbs Edwards Family Farms pork bones
1–2 pieces pork offal (liver, heart, or kidney — cleaned well)
1 onion, halved
1 bulb garlic, halved
2-inch ginger, sliced
2–3 carrots, rough chopped
2 celery stalks, rough chopped
2 tbsp apple cider vinegar
2–3 dried shiitake mushrooms
1 sheet kombu (dried kelp)
2 tbsp miso paste
1 tbsp sea salt
1 tsp black peppercorns
Optional: turmeric, parsley, or astragalus root for an extra immune kick

Instructions

Blanch bones for 5 minutes, rinse. Sear offal in a skillet.
Add everything (except kombu and miso) to a large pot with water.
Simmer low and slow for 8–12 hours (or up to 24 hours if you’ve got the patience).
Pull out the kombu after 30 minutes, strain broth at the end.
Stir in miso paste and season.

What you get is liquid gold. Rich, collagen-filled, immune-boosting broth that will make even store-bought “chicken noodle soup” blush.

Why This Matters

When sick season hits, your body needs more than quick fixes.

Forest-raised pork bones and offal are loaded with minerals, collagen, and vitamins that help your immune system stay strong. Add in garlic, ginger, and mushrooms, and you’ve got nature’s medicine in a bowl.

So whether you go with the simple weeknight broth or the over-the-top version, you’re not just making soup... you’re giving your family the nourishment they need to get through back-to-school and sick season.