5 Hacks for Healthier Ramen

Melissa Neiman August 17, 2017 Food & Nutrition Email Print Twitter Pinterest Facebook

This post was most recently updated on August 18th, 2017

Ramen. Who doesn’t have a special place in their heart (and stomach) for this nostalgic noodle soup that has become a staple among college students and budget-conscious diners alike? But just because this popular, economical noodle dish tastes good doesn’t mean that it’s good for you.

You’re not giving up your quick and easy, go-to noodles anytime soon. We totally get it, and we’re here to help. The time has come to redefine ramen by ditching the traditional sodium-rich seasoning packets in favor of more nutritious and—dare we say it?!—delicious alternatives that will have you marveling that you started with just a hard hunk of humble noodles.

Following are some simple tips and tricks to elevate the nutrition and flavor of ramen noodles. Enjoy!

1. Choose a better ramen

Not all ramen noodles are created equal. Select a reduced-sodium variety that is made with organic noodles, such as Koyo Dry Ramen in Asian Vegetable or Tofu Miso flavor. In addition to boasting all-natural ingredients, the savory, flavorful broth is free of preservatives!

Steering clear of gluten? Try King Soba Organic Brown Rice Ramen Noodles instead. These delicate, handcrafted, wheat-free noodles have a subtle nutty flavor.

2. Make your own broth

Noodle on this: That “spice” packet that often accompanies ramen noodles can contain over three-quarters of your recommended daily intake of sodium. For a healthier noodle bowl, choose a reduced-sodium variety (see above) or ignore the included spice packet and make your own broth instead!

For an easy DIY broth, simply stir one-quarter cup Miso paste and one tablespoon soy sauce into two quarts (eight cups) of heated pork, chicken or vegetable broth. Then customize it with garlic, ginger, red chili flakes or whatever spices you prefer. Also squeeze in a little lemon or lime juice to brighten the flavor if desired.

3. Veg out

What better way to boost the flavor and nutrition of your ramen bowl than by tossing in some of your favorite fresh or frozen vegetables? Try adding bean sprouts, broccoli, carrots, cauliflower, peppers, snap peas, mushrooms, zucchini and/or spinach. Don’t be afraid to experiment with different veggie combinations to help determine which mixture you prefer.

Bonus: If you’re all about quantity, this is a wonderful way to bulk up your meal without adding a lot of extra fat and calories!

4. Pile on the protein

Adding extra protein is another easy way to improve the taste and nutrient content of your noodle bowl. You can start by selecting a meat that matches the flavor of your ramen (e.g., adding chicken to Sesame Chicken Flavor Ramen), but we recommend also trying out other flavor combinations. Some additional proteins to consider include beef, turkey, tofu, pork, salmon and even eggs.

5. Get creative

Believe it or not, ramen noodles are actually very versatile. So, we encourage you to think outside the box when preparing them. For instance, boil your ramen noodles and toss them with three beaten eggs and salt and pepper (to taste). Then divide the mixture into muffin trays and chill for approximately 20 minutes.

Finally, pan fry the noodle mixture (using just a bit of healthy oil) until it’s golden brown and use it in lieu of buns for burgers, grilled chicken and more. Or, you can boil your ramen noodles and use them to top Shepherd’s pie instead of mashed potatoes!

Melissa Neiman

Melissa Neiman is a seasoned wordsmith who traded in the beautiful beaches of South Florida for the majestic mountains of Colorado. Her work has appeared in numerous publications and on websites, including,,, and Yahoo! Finance.

Melissa Neiman is a seasoned wordsmith who traded in the beautiful beaches of South Florida for the majestic mountains of Colorado. Her work has appeared in numerous publications and on websites, including,,, and Yahoo! Finance.

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Beef Ramen Noodles Stir Fry is a quick budget-friendly way to use instant ramen! Instead of using ramen soup packets, you will make quick homemade sauce, packed with flavor! This healthy ramen noodles recipe is made with garlic, broccoli, soy sauce and more! Perfect for busy weeknights or when you need a quick meal.

How do you make healthy ramen noodles?

Do you like the instant ramen and the convenience they bring? But not so sure about all that sodium and MSG in its spice packet of soup stock? In that case, the answer is simple! It’s time to make your own stir fry sauce! Because this ramen noodle recipe tastes better than anything in a packet! Besides it comes together as quickly as if you were using the ramen packets. So perfect for quick mid-week meal! I also encourage you to try 10 Best Past Recipes.

  • First things first, you will need 2 packages of noodles to make the ramen noodle recipe. I used two 3 ounce packages in total.
  • You will start by boiling the noodles. Only 2 minutes.
  • While they are cooking, we will make the stir fry!
  • Simply heat your vegetable oil in a medium skillet and sauté onion, garlic, bell pepper and broccoli. Only enough to make them soft. I did it very quickly, about two minutes.
  • Then, I removed the vegetables from the pan and added my ground beef.
  • Once you cooked the beef, drain all its liquid and add back the vegetables.
  • Now, prepare the sauce by adding soy sauce, brown sugar, apple cider vinegar and garlic.
  • Finally, drain cooked ramen noodles and toss them in the beef with sauce!
  • Top the noodles stir fry with chopped green onions or sesame seeds!

I added sauce and noodles at the same time.

What if I don’t like soy sauce?

If you are not a fan of soy, you can easily replace it with coconut aminos or tamari sauce. If you never cooked with coconut aminos, they are dark in color. Just like soy sauce. But unlike soy sauce, they contain far less sodium. Yet, they still have that salty, umami flavor of soy.

What about Tamari sauce? You will find it stronger in flavor than coconut aminos, but also less salty than soy. If you are gluten free, you can use Tamari instead of soy. I used Tamari sauce in this Easy Chicken Stir Fry as well. Give it a try!So next time you are reaching for something quick to eat, you know there is a healthier alternative! You can now make this healthy ramen noodles recipe for lunch. Or, dinner. And, you can even add more spice. If so, add a bit more sriracha until desired heat is reached. Or, use less. You can also use sesame oil here, but I find its taste a bit strong. Therefore go slow on it. Start with 1/2 teaspoon only. So much better than instant Ramen packets! And so healthy!

Enjoy!Pin 4.85 from 19 votes

Healthy Beef Ramen Noodles

Healthy ramen noodles are made with beef and vegetables instead of the supplied instant noodle packet. Course Main Course Cuisine American Keyword ramen noodles Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 4 Calories 394kcal Author Olga


  • 1 tbsp. vegetable oil
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1/2 head broccoli cut into florets
  • 1 lb. ground beef
  • 6 oz ramen noodles (2 packets with seasoning packets discarded)
  • Salt and pepper to taste


  • 1/4 c. soy sauce
  • 1 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar
  • 2 tsp. sriracha
  • 1 clove garlic minced
  • 1 scallion (chopped)


  • In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, 5 minutes. Remove from the pan.
  • Add ground beef, season with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat and return vegetables back to the skillet
  • Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic.
  • In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain.
  • Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more salt and pepper, if necessary. Then garnish with green onions and serve.


Calories: 394kcal | Carbohydrates: 14g | Protein: 23g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 327mg | Potassium: 680mg | Fiber: 3g | Sugar: 7g | Vitamin A: 28.7% | Vitamin C: 133.9% | Calcium: 6.8% | Iron: 18.3%

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Healthy Chicken Ramen Bowls- Super simple to make! You only need one pot and about 20 min. cook time. Before you know it you’ll be slurping up this flavorful soup with tons of noodles, healthy veggies, soft set eggs and a dash of hot chili oil ( or sesame oil if you’re not into spicy). { Clean-eating, healthy, easy}

You know when you are just craving a big ole bowl of warm comfort food ? I don’t know if it’s for the nostalgic appeal or if it’s just because it’s well…comforting?

There’s probably not a college student around (at least here in the USA) who hasn’t at some time slurped their way through copious amounts of ramen noodles. Surrounded by friends in a tiny dorm room, eyes wide open to what the world has in store for them. The fact that a package of ramen runs around 29 cents (25 cents in my day) makes it a cheap way to fill your belly with a flavorful warm soup base and lots of slurp worthy noodles, and still have some cash to spend on other things.

Fast forward a few years (o.k. quite a few) I still crave a big bowl of ramen every now and then. However, I know a bit more about nutrition these days and my beloved companion ( a package of ramen noodles) during my college days unfortunately doesn’t hold much nutritional value. Time for a grown-up healthy alternative.

Luckily making a Healthy Chicken Ramen Bowl is really easy! This “clean-eating” (read more about “clean eating” here) version features a flavorful broth, lots of noodles, healthy veggies, and soft set eggs (you can use hard-boiled if you prefer). Being that it’s “One Pot Wednesday” ( a new easy one pot recipe coming at you every Wednesday)…you guessed it! This Chicken Ramen Bowl can be made in one pot. How easy is that?!

You have a few options for the ramen noodles. Many grocery stores carry dry ramen noodles in the Asian section of the store, or you can always use the noodles from those little square ramen packages (just discard the seasoning packets) Thin spaghetti, soba noodles, or udon would also be great.

Slurp away! … this chicken ramen bowl is flavorful, easy, healthy and definitely comforting.

Looking for more healthy chicken ramen options? You might also like Healthy Bone Broth Ramen (Rich seasoned chicken broth chock full of slurp worthy ramen noodles, cremini mushrooms and bok choy, topped with a soft-boiled egg and a dash of hot chili oil (or sriracha). Ready in about 20 mins. {Clean Eating, Healthy, Low Carb/Keto and Gluten-Free options}

5.0 from 1 reviews Healthy Chicken Ramen Bowl {clean eating} Prep time 10 mins Cook time 20 mins Total time 30 mins Healthy Chicken Ramen Bowls- Super simple to make! You only need one pot and about 20 min. cook time. Before you know it you’ll be slurping up this flavorful soup with tons of noodles, healthy veggies, soft set eggs and a dash of hot chili oil ( or sesame oil if you’re not into spicy). { Clean-eating, healthy, easy} Author: Recipe type: Main, Soup Cuisine: American Serves: 4 servings Ingredients

  • 2 egss
  • 4 cups chicken broth, low sodium
  • 1½ tsp soy sauce, reduced sodium
  • 2 chicken breast fillets, boneless and skinless (approx. 5-6 oz. each)
  • 6-8 oz. ramen noodles* (or thin spaghetti)
  • 1 cup sliced cabbage
  • 1 cup shredded carrots
  • 2 green onions, chopped
  • hot chili oil- to taste ** (or sriracha)


  1. Add whole eggs (shell on) to a medium size saucepan and cover with enough water to cover eggs by 1 inch. Bring to a boil, remove from heat . Cover saucepan and let sit for 7 minutes. Remove eggs with tongs or a slotted spoon and submerge in a bowl of ice water. Set aside. This process will yield soft set eggs which are typically used in ramen bowls, if you prefer you can hard boil eggs instead.
  2. Meanwhile, in a separate soup pot (or medium saucepan ) add chicken broth and soy sauce and bring to a boil. Add the chicken breasts and continue cooking until thoroughly cooked ( about 8-10 min.) . Remove chicken breasts from broth, let cool to touch, and shred with two forks. Return shredded chicken to broth.
  3. Add ramen noodles to pot with broth and shredded chicken. Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste.
  4. Peel and halve eggs, set aside.
  5. Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.

Notes * Ramen noodles – you can use 2(3.5 oz) packets of instant ramen noodles (discard seasoning portion) or thin spaghetti
** Hot chili oil can be found in most grocery stores in the Asian section. Substitute sriracha if you cant find hot chili oil. If you prefer something less spicy you could substitute sesame oil for the hot chili oil
Nutritional values based ¼ of recipe ( recipe made with 6 oz. noodles and 12 oz. skinless boneless chicken breast) Nutrition Information Serving size: ¼ of recipe Calories: 339 Fat: 5.8 g Saturated fat: 1.6 g Carbohydrates: 38 g Sugar: 2.2 g Sodium: 249.7 mg Fiber: 3.3 g Protein: 31.3 g Cholesterol: 145.7 mg 3.5.3251

  • Inspired by Clean Eating Magazine – “Clean Ramen Bowls“


These Healthy Ramen Noodles make a quick and easy meal for a busy weeknight.

Ramen noodles have come a long way since I was in college. Sure, there are plenty of dried ramen products on the market, but there’s nothing like a bowl of ramen noodle soup made with fresh, whole ingredients, for a hearty and healthy meal.

As I mentioned in an earlier post, one of my college aged boys is living off-campus and is now cooking all his meals. So, I’m posting some easy, healthy recipes here on my blog for him in hopes that he’ll expand his meal options and eat more healthily.

Ramen noodles are a super fast and easy meal in a bowl, and can be a really healthy meal when good, whole ingredients are included, such as leafy green vegetables (e.g., Chinese broccoli, napa cabbage, bok choy, spinach, kale, Swiss chard), carrots, zucchini, mushrooms, tofu, chicken and eggs. Soba noodles are an even healthier option and can often be found in the Asian section of your local grocery store.

For convenience (and less chopping), you can use frozen vegetables or look for prepackaged cut up vegetables in the produce section at your supermarket or Trader Joe’s.

Leftovers can easily be used in ramen noodle soup. I’ve used leftover 15 Minute Spice Rubbed Roasted Salmon and stir-fried vegetables in ramen noodle soup and it’s delicious. There’s no need to reheat leftovers – just put them in the bottom of the serving bowl and pour the hot noodles and broth on top, which will warm everything up. If you made the Easy Pan Roasted Chicken and Vegetables I posted earlier this week, you can use any leftovers in this ramen noodle soup.

One rule of thumb I try to follow for a healthier ramen noodle soup is to make 75% of the toppings vegetables/plant-based, and the remaining 25% lean protein. Also, instead of using the packet that comes with the ramen noodles (which often contain MSG), I use vegetable or chicken broth. I actually sent my son some soba noodles and some fresh ramen noodles as a special treat, hoping he’ll try this healthy, quick and easy meal.

Healthy Ramen Noodles

Servings 1

  • 1 bundle soba noodles or 1 pack fresh or dried ramen noodles Lotus Foods and King Soba make gluten-free versions
  • 2 cups vegetable or chicken broth
  • 2 cups vegetables e.g., Chinese vegetables, kale, spinach, zucchini, broccoli, sugar snap peas, snow peas, mushrooms
  • 1/4 block tofu soft, regular or firm, cut up
  • 1/2 cup boneless chicken cut into strips
  • 1 egg
  • Optional:
  • low sodium soy sauce
  • sesame oil

  1. Cook noodles according to package directions. Remove noodles to serving bowl. In same pot, bring broth to a boil, then add vegetables, tofu and chicken to broth; break egg into pot; cook on medium low for 2-3 minutes, until vegetables are just tender and chicken is cooked through. Pour into bowl over ramen noodles. Drizzle a little soy sauce and sesame oil on top, if desired.


20 Healthy Ramen Recipes That Are Delicious and Delightful

Most of our experiences with ramen have been on the level of cheap college eats.

You know…a hockey puck of dried noodles, a cup of hot water, and a packet of who knows what to make it at least palatable.

Well, it can be so much more than that, and these healthy ramen recipes are the ultimate introduction to gourmet noodling.

So if you’re ready to transform those packets of plain-Jain noodles into something special, you’ve come to the right place!


Quick Homemade Ramen

Picture courtesy of Pinch of Yum

This isn’t going to take as little time as making ramen according to the package instructions. You’ll need about 20 minutes of active cooking time, so prep the veggies beforehand to get dinner on the table fast. Luckily, there’s not much to do.

Grate some fresh ginger and garlic to start. The chopped kale and shredded carrots go in the pot last, so if you’re good at multi-tasking, take care of that prep work while the noodles cook in a mushroom broth.

Serves 6


1 Tbsp. sesame oil

3 tsp. grated fresh ginger

4 tsp. grated garlic

4 cups vegetable broth

4 cups water

1 oz. dried shiitake mushrooms

2 packages instant ramen (noodles only)

1/2 cup chopped scallions

2 cups chopped kale

1 cup shredded carrots

Sriracha to taste

Crunchy golden panko crumbs (optional topping)

Nutrition Facts (Per Serving)

Calories: 209

Protein: 8 grams

Carbs: 23 grams

Fat: 10 grams


Simple Homemade Chicken Ramen

Picture courtesy of Fork Knife Swoon

When you want real chicken breast for dinner, you probably aren’t thinking ramen. But in this recipe, you can enjoy them both.

This is an extremely filling bowl of ramen with almost 900 calories per serving. Yet by using chicken, there’s less fat than when using lean pork. For even more protein, you can also soft-boil a couple whole eggs in the broth while the noodles cook.

Serves 2


2 boneless, skin-on chicken breasts (about 6 oz. each)

Salt and freshly ground black pepper to taste

1 Tbsp. unsalted butter

2 tsp. sesame oil

2 tsp. minced fresh ginger

3 tsp. minced fresh garlic

3 Tbsp. low-sodium soy sauce

2 Tbsp. mirin

4 cups rich chicken stock

1 oz. dried shiitake mushrooms (or 1/2 cup fresh)

1 tsp. sea salt (or more to taste)

2 large eggs

1/2 cup scallion, sliced

2 packs (3 oz. each) dried ramen noodles

Nutrition Facts (Per Serving)

Calories: 892

Protein: 74 grams

Carbs: 68 grams

Fat: 34 grams


Curry-Roasted Acorn Squash Ramen Soup

Picture courtesy of Half-Baked Harvest

Pork is a staple in ramen, but often it’s sliced thin and cooked in the simmering liquid with the noodles.

In this recipe, a large pork roast is prepared with the soup in a slow cooker. That’s right – ramen is known as a quick convenience food, but you can also prepare the broth in your Crock-Pot and let the flavors meld all day.

Add the noodles right before dinnertime, and you’ll be rewarded for a little morning work in the kitchen. Although that preparation is contemporary, a traditional topping is recommended for this ramen: soft boiled or fried eggs.

Serves 6


Ramen Noodle Soup:

2 lbs. pork shoulder (or butt) roast

4 cups low-sodium chicken broth

1/4–1/2 cup + 2–4 Tbsp. low-sodium soy sauce

1/4 cup + 2–4 Tbsp. rice vinegar

2 Tbsp. fish sauce (optional)

2 Tbsp. Thai red curry paste

1 Tbsp. fresh ginger

1 Tbsp. sambal oelek (chili paste)

Juice of 1 lime

1 Tbsp. Chinese five spice

1 tsp. black pepper

2 Tbsp. sesame oil

1/4 cup + 1 Tbsp. brown sugar

2 cups wild mushrooms, left whole (or sliced button mushrooms)

4 packs (3 oz. each) ramen noodles, seasonings discarded

4 soft-boiled or fried eggs (for serving)

Chopped carrots, sliced jalapenos, fresh cilantro, etc. (for serving)

Curry-Roasted Acorn Squash:

1 medium acorn squash, seeded and diced

2 Tbsp. coconut oil, melted

1 Tbsp. curry powder

1 Tbsp. white miso paste

1 Tbsp. brown sugar

Freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 565

Protein: 56 grams

Carbs: 30 grams

Fat: 22 grams


Kimchi Ramen

Picture courtesy of Divine Healthy Food

The popular noodle dish originated in Japan, but ramen has spread throughout Asia (and of course to the U.S. too).

What better way is there to add flare to Korean ramen than kimchi? The flavors are also lighter with white rice wine, bean sprouts, and smoked paprika. But depending on how heavy-handed you are with the red chili flakes, this bowl of ramen can get quite spicy!

Serves 2


3 cups water

1/2 cup well-fermented kimchi (plus more to garnish)

1/4 cup bean sprouts

1 Tbsp. mirin (white rice wine)

1 tsp. extra-light olive oil

1 tsp. sesame oil

1 tsp. rice vinegar

1 tsp. smoked paprika

1 tsp. low-sodium soy sauce

1/2 tsp. Korean red chili flakes

1/4 tsp. Himalayan sea salt

Few sprinkles Szechuan peppercorns

2 packages (3 oz. each) ramen noodles, seasonings discarded

1 scallion (to garnish)

Nutrition Facts (Per Serving)

Calories: 314

Protein: 6 grams

Carbs: 34 grams

Fat: 17 grams


Sweet & Sour Pork Noodles

Picture courtesy of Rasa Malaysia

This version of ramen ditches the packet completely.

You can still use the block of noodles if it’s more convenient, but it’s better to grab some thin egg noodles instead. They have similar macros, but egg noodles tend to contain more macronutrients like magnesium and niacin because they’re made from multiple ingredients, not just wheat flour.

Despite the name, egg noodles won’t boost protein. So if you want a more filling meal, double the roast pork in this recipe.

Serves 2



8 oz. egg noodles

1/4 lb. roast pork, sliced into thin pieces

2 Tbsp. oil

2 cloves garlic, minced

4 oz. (about 1 cup) bean sprouts, roots removed (optional)

1/2 Tbsp. oyster sauce

Salt to taste

Pork Marinade:

1/2 Tbsp. soy sauce

1/4 Tbsp. sesame oil

3 dashes white pepper

1 tsp. garlic chili sauce

1/2 Tbsp. sugar

1 tsp. vinegar

Nutrition Facts (Per Serving)

Calories: 448

Protein: 15 grams

Carbs: 48 grams

Fat: 22 grams


Crock Pot Beef Curry with Ramen Noodles

Picture courtesy of The Wanderlust Kitchen

Instant ramen noodles are ready in minutes, making it hard to trade in the easiness of eating them for time in the kitchen. But with this recipe, you can replace one convenience with another by using your slow cooker.

All you have to do is put beef and seasonings into the pot, and then cook on low all day. Before serving, add coconut milk, chili paste, and the ramen noodles. The final result tastes like a Thai curry rather than salty packaged ramen.

Serves 6


3 lbs. boneless beef chuck roast, cut into 2” cubes

3 Tbsp. fish sauce

2 Tbsp. brown sugar (or palm sugar)

3 Tbsp. red, panang, or massaman curry paste

1 Tsp. curry powder

1 Tbsp. ground turmeric

2 cups water

1 can (14 oz.) unsweetened coconut milk

3 Tbsp. ground fresh chili paste (optional)

3 package (3 oz. each) instant ramen noodles

Chopped cilantro and scallions (optional garnish)

Lime wedges, to serve

Nutrition Facts (Per Serving)

Calories: 850

Protein: 66 grams

Carbs: 35 grams

Fat: 48 grams


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Miso Ramen with Avocado & Tofu

Picture courtesy of Tasting Table

This vegan ramen is like a California roll in a bowl. But this recipe comes from Takatoshi Nagara of NYC’s Mr. Taka Ramen, where you can order this – only overloaded with even more fresh produce like zucchini, mushroom, and leeks.

In fact, this vegetarian ramen can help you use up the best of the farmers’ market, which varies depending on what’s in season.

Serves 1


1 large avocado (about 1/2 cup mashed)

1 tsp lemon juice (plus more to taste)

3/4 cup water

1/3 cup unsweetened soy milk

2 Tbsp. white miso

Salt to taste

2 tsp. canola oil

3 square slices firm tofu, blotted dry with a paper towel

2 Tbsp. cornstarch

1 1/2 tsp. shoyu (or soy sauce)

1/4 orange bell pepper, sliced into 4 strips

3 tomato slices

1 lemon wedge

Pinch of freshly ground black pepper

Nutrition Facts (Per Serving)

Calories: 750

Protein: 19 grams

Carbs: 53 grams

Fat: 56 grams


Soy Sauce Noodles

Picture courtesy of Omnivore’s Cookbook

When you just need a single-serving of ramen that’s almost as easy as stirring in the included packet, remember this recipe. These simple noodles hardly need any seasoning – just chicken stock, soy sauce, sesame oil, and a touch of sugar.

You can enjoy this bowl of ramen as is, or blanch some veggies in a separate pot. That just means to boil them for about 5 minutes and then rinse the vegetables in cold water so that they don’t overcook.

And like most ramen dishes, you can also add an egg.

Serves 1


1 1/2 cups chicken stock

1 Tbsp. soy sauce (or more to taste)

1/2 tsp. granulated sugar

1 Tbsp. chopped green onion

1/2 block ramen noodles, seasonings discarded

1/2 tsp. sesame oil

Nutrition Facts (Per Serving)

Calories: 240

Protein: 7 grams

Carbs: 31 grams

Fat: 10 grams


Picture courtesy of Damn Delicious

Upgrading from packaged ramen to the real deal can be intimidating. Now you have to mince garlic and are responsible for your own seasonings. But never fear! This easy ramen recipe is a great place to start when you’re feeling like a noob in the kitchen.

All you need is a big stockpot or Dutch oven. Heat up some oil in there, add ginger and garlic, and once you begin to smell them cook, whisk in the liquids. Add mushrooms to cook, and when they begin to soften, toss the noodles in the pot. The greens go in at the last minute to wilt.

Serves 4


1 Tbsp. sesame oil

4 cloves garlic, minced

1 Tbsp. grated fresh ginger

4 cups chicken broth

4 oz. shiitake mushrooms

1 Tbsp. soy sauce (or more to taste)

3 packages (5.6 oz. each) Yaki-Soba noodles, seasoning packets discarded

3 cups baby spinach

1 carrot, grated

2 Tbsp. chopped chives

Nutrition Facts (Per Serving)

Calories: 627

Protein: 20 grams

Carbs: 81 grams

Fat: 24 grams


Roasted Shrimp, Corn & Bacon Ramen

Picture courtesy of Cooking Channel

Instant ramen doesn’t have enough flavor for you? That’s because those seasoning packets usually contain little more than bouillon, salt, and MSG. But that’s not the only reason to upgrade.

This homemade ramen is more of a Sunday dinner than a weeknight meal since it takes a couple hours to cook, but the promise of shrimp and bacon noodle soup will motivate you to make it soon.

Serves 4



2 sheets (about 3/4 oz.) kombu (dried kelp), rinsed

1 1/2 oz. bonito flakes

Ramen Broth:

1 Tbsp. vegetable oil

12 oz. large shrimp, peeled and deveined

4 scallions, green parts thinly sliced, white parts left whole

8 (about 3/4 oz.) dried shiitake mushrooms

1 Tbsp. mirin

2 tsp. seafood seasoning (such as Old Bay)

15 oz. fresh ramen noodles

4 oz. thick-cut bacon, cut into 1/2” strips

2 ears corn, kernels removed (or 1 cup kernels)

Salt and freshly ground black pepper to taste

Shredded nori (optional garnish)

Nutrition Facts (Per Serving)

Calories: 727

Protein: 41 grams

Carbs: 77 grams

Fat: 27 grams


Ramen Noodle Chicken Salad

Picture courtesy of Eating Well

Ramen noodles are usually cooked for a savory soup, and yet they can be used in other dishes too. Here they bulk out an Asian slaw with cabbage, carrots, and green onions. There’s also chicken breast to make this a whole meal.

This is an easy chicken salad to cook because the meat is boiled with fresh ginger and salt. The noodles are crumbled and toasted with almonds and sesame seeds – just don’t wander away from the oven in case they burn.

Then you just have to whisk together the dressing (or shake it in a jar), shred the chicken, and mix it all together in a big bowl.

Serves 4


1 package (3 oz.) ramen noodles, seasonings discarded

1/4 cup slivered almonds

1 Tbsp. sesame seeds

1 1/2 tsp. canola oil

1 lb. boneless skinless chicken breasts, trimmed of fat

3 slices fresh ginger (about 1/4” thick)

1/2 tsp. salt

3 Tbsp. orange juice

3 Tbsp. cider vinegar

5 tsp. reduced-sodium soy sauce

5 tsp. granulated sugar

3/4 tsp. toasted sesame oil

2 cups shredded green cabbage

1 medium carrot, shredded

3 scallions, chopped

Nutrition Facts (Per Serving)

Calories: 441

Protein: 39 grams

Carbs: 29 grams

Fat: 19 grams


Simple Miso Ramen

Picture courtesy of Cook Fearless

If there’s only one thing that stops you from eating instant ramen, it’s probably the lack of protein. You’d be better off eating stir-fry or just a sandwich stuffed with deli meat. But this from-scratch ramen is easy to make, and it includes four ounces of your favorite protein.

Use this ramen recipe to repurpose a leftover roast, or prepare a simple marinade to sauté some shrimp, chicken breast, or tofu to add to the bowl.

Serves 1



Juice of 1/2 lime (or small lemon)

4 oz. shrimp (or another protein, like tofu or chicken breast)

Dash of coarse salt

Freshly ground peppercorns to taste

1/2 tsp. red pepper flakes

2 Tbsp. vegetable oil


1 package (3 oz.) ramen noodles

1 Tbsp. miso paste

2 tsp. soy sauce

2 green onions, chopped (optional)

1/4 cup fresh sprouts (optional)

2 Tbsp. chopped parsley, cilantro, or basil

1 large egg, hard-boiled or cracked into the ramen

Sriracha to taste

Nutrition Facts (Per Serving)

Calories: 734

Protein: 47 grams

Carbs: 64 grams

Fat: 31 grams


Thai Coconut Surf & Turf Ramen

Picture courtesy of Ming Tsai

Cooking any surf and turf will require a little extra work in the kitchen. But you’ll be rewarded with two – or more! – kinds of protein in one glorious meal.

Since ramen is a staple of Japanese cuisine, it’s a wonder we don’t add seafood to it more often. This recipe uses four different kinds, plus enough high-quality beef to add flavor. It’s the everything-but-the-kitchen-sink of ramen with not just noodles but rice too.

In the end, you’ll be rewarded with an unbeatable high-protein ramen bowl.

Serves 6


1/2 lb. mussels, cleaned and rinsed

1/2 lb. scallops, muscle removed

1/2 lb. clams, cleaned and rinsed

1/2 lb. head-on shrimp, cleaned and deveined

6 oz. miatake mushrooms

2/3 cup sugar

2/3 cup jasmine rice

2/3 cup black tea

1 Tbsp. whole coriander

3 shallots, thinly sliced

2 Tbsp. fresh ginger, sliced into matchsticks

5 cloves garlic, minced

1 cup coconut milk

4 cups chicken stock

Fresh togarashi chiles, sliced with seeds

2 Tbsp. fish sauce

1 Tbsp. soy sauce

1/4 tsp. Korean chile flakes

1 Tbsp. lime juice

4 oz. Kobe beef (or high-quality beef), sliced paper thin

2 Tbsp. canola oil

10 oz. chrysanthemum leaves (optional)

2 packs (3 oz. each) ramen noodles, unseasoned

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 731

Protein: 48 grams

Carbs: 83 grams

Fat: 22 grams


Chashu Pork for Ramen

Picture & recipe courtesy of Much Ado about Fooding

Real ramen isn’t about just the noodles but all the other awesome stuff in the soup. It’s worth taking the time to make an amazing pork roast to go with your homemade ramen.

Since it’ll get braised in the oven, the first step is to boil the liquid – a mix of soy sauce and sake with ginger, garlic, and onions. Add two pounds of pork shoulder or pork belly, and then it goes in a low-temp oven to cook for 3 to 4 hours. To make sure it marinates evenly, flip the roast over every hour.

Serves 8


2 lbs. boneless pork shoulder

1/3 cup soy sauce

1 cup mirin

1 cup sake

1/2 cup granulated sugar

1 bulb garlic (about 12 cloves)

6 green onions, roughly chopped

3” fresh ginger, peeled and quartered

2 shallots, halved with skin on

Nutrition Facts (Per Serving)

Calories: 283

Protein: 21 grams

Carbs: 9 grams

Fat: 18 grams


Ramen Noodle Omelette

Picture courtesy of Indochine Kitchen

If you love to make instant ramen, there’s no reason to stop there. Those simple noodles can be turned into an awesome omelette rather than making soup.

By taking your favorite flavor of ramen to the next level with this omelette, you’ll be adding the nutrition of two eggs. You can also mix in cherry tomatoes, which add vitamin C, or customize this with other veggies.

Serves 2


1 pack chicken ramen noodles (or flavor of choice)

1 Tbsp. cooking oil

2 Tbsp. onion, finely chopped

1/2 cup cherry tomatoes, halved

2 Tbsp. finely chopped fresh parsley

2 large eggs, beaten with 2 Tbsp. water

Pinch of salt

Sriracha sauce to taste

Nutrition Facts (Per Serving)

Calories: 335

Protein: 11 grams

Carbs: 29 grams

Fat: 20 grams


Spring Ramen Bowl with Snap Peas & Asparagus

Picture courtesy of New York Times / Andrew Scrivani

The best part of tossing out the seasoning packet that comes with ramen noodles is that you can replace it with the freshest veggies of the season.

That could mean a broth full of asparagus and snap peas, which are used in this recipe. Since spring veggies tend to have a delicious but mild flavor, you can add depth to this ramen with roasted seaweed (nori) and shiitake mushrooms.

Serves 4


8 oz. asparagus, preferably thick stalks

4 dried shiitake mushrooms

2 large garlic cloves, smashed

4 squares kombu (about 2” each), or 2 longer sticks

2 Tbsp. white (or yellow) miso paste

1 tsp. fine sea salt (or more to taste)

4 oz. sugar snap peas

8 oz. dried ramen noodles

2 squares toasted nori (about 2” each)

4 large hard-boiled eggs (optional)

Zest of 1 small lemon

Freshly grated ginger to taste

Toasted sesame oil, for garnish

Nutrition Facts (Per Serving)

Calories: 427

Protein: 18 grams

Carbs: 54 grams

Fat: 15 grams


Spicy Shoyu Ramen

Picture courtesy of Just One Cookbook

To make spicy ramen, simply add more heat. And if you’d rather make a mild version of this recipe, look for a regular chili bean paste, like Sichuan douban jiang.

Can’t get ahold of either version? You can make your own according to your preferred spice level using broad beans (aka fava beans), fresh chilies, herbs, and oil. Wait at least two weeks for the mixture to dry, and then your homemade chili bean paste will last for a couple years.

Serves 2


2 packages (3 oz. each) ramen noodles, seasonings discarded

1 Tbsp. sesame oil

2 cloves garlic, minced

2 tsp. chili bean paste

2 cups chicken stock

2 cups dashi stock

2 1/2 Tbsp. soy sauce

1/2 Tbsp. sake

1 1/2 tsp. salt

1 tsp. granulated sugar

Nutrition Facts (Per Serving)

Calories: 494

Protein: 12 grams

Carbs: 59 grams

Fat: 22 grams


Ramen Chicken & Collard Wraps

Picture courtesy of Prevention Magazine / Amie Valpone

If chicken ramen is your favorite flavor, try these healthy wraps instead.

Noodles are combined with shredded chicken breast and a bunch of fresh veggies like bell peppers, radishes, and carrots.

To serve, toss all the ingredients in a soy-ginger dressing, and wrap it all up in a large leaf of collard or lettuce to eat like an Asian-style burrito.

Serves 6



4 packages (3 oz. each) ramen noodles, crushed and seasonings discarded

4 boneless skinless chicken breasts (24 oz.), cooked and shredded

2 red bell peppers, thinly sliced

2 green bell peppers, thinly sliced

2 red radishes, thinly sliced

2 scallions, thinly sliced

2 large carrots, shredded

1 large cucumber, seeded and diced

6 leaves Collard greens or lettuce

4 Tbsp. fresh cilantro, finely chopped (optional garnish)


3 Tbsp. soy sauce

2 Tbsp. raw honey

1/4 tsp. chili powder

Pinch of cayenne pepper

2 tsp. sesame oil

2 garlic cloves, minced

2 Tbsp. red chili sauce

1/2” piece fresh ginger, peeled and minced

Sea salt and pepper, to taste

Nutrition Facts (Per Serving)

Calories: 340

Protein: 24 grams

Carbs: 48 grams

Fat: 6 grams


Tonkotsu Miso Ramen

Picture courtesy of No Recipes

For real ramen noodle nerds, this is the recipe – or rather set of recipes – you’ll want to perfect.

This site also has instructions for the soup base and homemade ramen noodles for those who are feeling adventurous enough to make everything including the pasta from scratch.

If you’re not ready to take on an intense cooking project, use a few blocks of instant ramen noodles for this recipe, and start with a rich pork or chicken broth, preferably seasoned with ginger and garlic.

Serves 8


2 1/2 cups tonkotsu soup base

2 Tbsp. white miso

1 Tbsp. tahini

2 tsp. sesame seed oil

2 cloves grated garlic

1/2 cup water

2 Tbsp. minced pork fat (lard or reserved bacon drippings)

1 Tbsp. ground sesame seeds

1/2 batch homemade ramen noodles

Nutrition Facts (Per Serving)

Calories: 367

Protein: 3 grams

Carbs: 31 grams

Fat: 22 grams


Momofuku’s Meaty Ramen Broth

Picture courtesy of Lucky Peach

If one restaurant’s name is synonymous with out-of-this-world ramen, it’s Momofuku. And this recipe contains a few of Chef David Chang’s secrets to making an awesome bowl of noodles out of a simple dehydrated package.

Where you have to start is a rich, savory broth like this one, which has enough meat to call any carnivore to the table. For more about what goes on in the famous kitchen to make Momofuku ramen, be sure to pick up the official cookbook.

Serves 4


1 3” x 6” piece kombu instead of water, but you can make this ahead of time and stock up the freezer.

3 quarts water

1 cup dried shiitakes, rinsed

2 lb. chicken legs

1 pork leg (about 2 lb.)

8 oz. smoky bacon

4 green onions, cut into 2” logs

1 small onion, cut in half

1 large carrot, peeled and roughly chopped

Nutrition facts depend on ramen toppings.


17 DIY Ramen Recipes That’ll Make You Forget About Instant Noodles

1. Winter Chicken Ramen

This seasonal recipe is broken down into 6 simple steps, with everything cooking in the broth for maximum flavor. Add in a healthy dose of cabbage, spring onions, and hard-boiled egg, and you’ve got yourself a protein-packed, feel-good weeknight meal.

2. Mason Jar “Instant” Ramen Zoodles

Taking a cue from the OG Cup Noodles, these elevate the form to whole new heights. And with fan favorites zoodles, coconut oil, and all of the vegetables, these guys are a make-ahead meal you’ll feel better after.

3. A Farmer’s Ramen

We’re definitely not farmers, yet our love for this farmer’s ramen is no less. Loaded up with bitter greens (hello bok choy, hello kale), carrots, ginger, and leeks, this is the perfect dinner to balance out those office days when we’re lucky to see a nutrient. There’s a recipe for noodles from scratch, and if you’re feeling ambitious, obviously go for it—but no pressure, store-bought is also acceptable.

4. Chicken Yakisoba

Ketchup isn’t just for fries. Here the condiment plays surprisingly well with Worcestershire, soy sauce, and sriracha for a sweet, spicy, umami sauce. No shortage of flavor here.

5. Thai Peanut Chicken and Ramen Noodle Soup

You no longer have to make the difficult choice between ordering Japanese or Thai food, thanks to this amazing Asian fusion dish. Made with plenty of veggies (like sweet potato, cremini mushrooms, and red peppers) and doused with just the right amount of peanut butter, your taste buds won’t know what hit ’em—but they will know that they like it, a lot.

6. Smoky Grilled Chicken With Zucchini Ramen Noodles

We’re in love, we’re in love, and we don’t care who knows it! (With zoodles, that is.) A delicious gluten-free and low-carb alternative to regular ramen noodles, zucchini helps totally load this recipe with veggies. This one’s super easy to make vegetarian too: Simply sub tofu for chicken and use veggie stock in place of the chicken.

7. Miso Ramen With Shiitake and Chicken

The optional jalapeño slices give this one an unexpected twist, but don’t worry, it also has key staples like bok choy, scallions, shiitake mushrooms, and plenty of miso paste. Tip: Experiment with meats like pork and beef or vegetarian proteins like tofu to keep things interesting.

Homemade Ramen Noodle Soup Recipe


Looking for a homemade ramen noodle soup recipe so you can ditch the packaged type? Or maybe, you are looking for a budget friendly healthy version of the classic?

I’ve got you covered today with this healthy homemade ramen soup recipe. Perfect for a thermos lunch and easy enough you can make it today with ingredients you probably already have on hand.

What kind of thoughts come to mind when I say, Ramen Noodles? Maybe college days?

Late night study break? Living on a tight budget? A styrofoam cup of hot soup filled with yellow broth and dehydrated vegetables? Yes, all those things come to mind when I think of Ramen Noodles too.

I’ll tell you what doesn’t come to mind… a healthy lunch in a thermos like this one! Or a quick dinner that takes less than 30 minutes from start to finish!

Related: Top 5 Thermos Containers We’ve Tested

It’s been quite a few years since I had a cup of Ramen, but the thing I probably remember most about them was their convenience.

As parents, we’re always looking for something that is easy to put on the table, but sometimes that can mean sacrificing good nutrition.

We all know the original Ramen isn’t too high on the nutrition scale, but then again, isn’t that kind of how it goes in college?

Today, I’m here to share a homemade version of Ramen Noodle soup. Although it requires a few more minutes in the kitchen than the original, styrofoam cup variety, I can promise you it is worth the extra effort.

The flavors are simple and many of the ingredients are probably already in your pantry.

Bring the kids in the kitchen to help while you make it, and maybe, share a few stories from your college days while you’re cooking.

How to make healthier ramen noodle soup at home

See how easy it is to make this healthy Ramen Noodle Soup!

I love how easy it can be to make simple ingredient swaps that help make old favorite recipes healthier!

You and your family don’t have to sacrifice having your favorite meals in order to eat clean.

In fact, I created a comprehensive 30-day program that will help you and your kids eliminate processed foods for 30 days while still eating delicious meals you love.

Want to check it out? It’s called the Family KickStart Program and you can try out a free sample here!

If you are doing a Whole30, Family KickStart or on the Paleo diet, you can try this same recipe with zucchini noodles like I did with my Healthy Homemade Ramen Recipe with Zoodles.

Homemade Ramen Noodle Soup

yields 6-8 school lunch thermoses plus extra pasta leftover.

  • Author: MOMables
  • Cuisine: Lunch

Scale 1x2x3x

  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1/2 inch ginger, minced (optional)
  • 2 medium carrots, sliced
  • 1 medium leek or 2-3 green onions (white part only), sliced
  • 4 cups vegetable broth
  • 1 cup water
  • 2–3 tablespoons low sodium soy sauce
  • 1 cup frozen peas
  • 1 lb package whole wheat angel hair pasta
  • kosher salt and pepper to taste

  1. In a large pot, over medium-high heat, warm olive oil. Saute garlic and ginger until fragrant. Add carrots and leeks (or green onions, if using). Continue to saute until leeks/onions are translucent. Add in vegetable broth, water, and soy sauce. Bring to a boil, then reduce to a simmer for 5 minutes. Add in frozen peas and continue to cook on a low simmer until peas are no longer frozen. Season to taste with salt and pepper.
  2. In a separate pot, bring water to a boil and add angel hair pasta. Cook until al dente and drain. Pasta remains separate from soup to keep it from getting soggy during cooking and storage.
  3. To serve, place a small serving of pasta in a soup bowl and ladle Ramen soup over pasta. Serve immediately.


Easy homemade healthy ramen bowl! Basically chicken noodle soup’s Asian cousin, sans the chicken.

These healthy ramen bowls are so flavorful and the perfect comfort food when you’re sick.

My easy homemade healthy ramen noodles are packed with vegetables to make you stronger and I used easy dried packaged ramen noodles because no recipe when you’re sick should be complicated!

Just be sure to swap out the sodium packed flavorings found in Top Ramen and follow the recipe below for amazing flavor in this easy ramen recipe.

Pin this Easy Healthy Ramen Recipe for later!

Well, guys, the inevitable happened.

I finally got sick.

The kind of sickness that usually just comes once a year in the middle of winter. Is it just me or does everyone get one bad cold each year?

I came down with it in Colorado on a photoshoot with Purely Elizabeth and luckily I was headed home that night or I would have been in real trouble.

This is going to sound so strange but I think my mind was actually happy I came down with a cold.

Of course, it was terrible and wished that I would magically spring off the couch back to normal health. But, for the first time in a few months, I was actually and totally pinned down to the couch.

My body wasn’t going to let me go anywhere and I was really grateful for it.

I run myself to my very last leg far too often. Anyone will tell you that you’ll never work harder than you will on your own business. I seriously love what I do and I can never get enough but like everything, balance is so important.

I spent a solid 36 hours this weekend on the couch re-watching all of the Twilight movies and eating chicken noodle soup for every meal (that was so graciously brought to me a la my boyfriend).

For the first time, I actually had 0 desire to work. Not even scroll through Insta.

I literally just wanted to lie there like a limp noodle, and nurse myself back to health one Kristen Stewart and Robert Pattinson’s cheesy scene at a time.

I will admit I got way too into the Twilight movies and watched them all twice #thankyouhulu.

The biggest lessons I learned from this 36 hour cold were never run myself so much that I have to actually get sick to slow down.

The second lesson, adding miso paste and sriracha to canned chicken noodle soup is the best thing to happen to chicken noodle soup… EVER.

Jared left me for work on Friday with some Dayquil, a cold buster from Starbucks, a few cans of chicken noodle soup and some Top Ramen.

I love a classic soup when I’m sick, but I sipped one spoonful and realized this concoction was def going to need some hot sauce if I was going to get it down.

I also had some leftover miso soup packets from Jared’s last trip to Japan and figured it would give the chicken noodle soup a nice umami flavor.

Hands down the BEST THING to ever happen to canned chicken noodle soup.

Ingredients for Easy Homemade Healthy Ramen Bowl:

  • Olive oil
  • Carrots
  • Mushrooms
  • Garlic
  • Ginger
  • Sesame oil
  • Vegetable or chicken broth
  • Soy Sauce
  • Sriracha
  • Dried Top Ramen (discard the seasoning)
  • Kale or Spinach
  • Jalapeno
  • Green Onions
  • Sesame Seeds (optional)
  • Soft Boiled Eggs
  • Chicken or Pork (IF you want to add protein)

By the time Sunday night came around, I was so inspired by my miso accident that I knew I needed to really get in the kitchen and experiment with some Asian soup flavors…

Simultaneously, this soup experiment also needed to require little effort because I was still very much not feeling well and I had Breaking Dawn Part II to finish #priorities.

Hence these homemade easy healthy ramen bowls were made!

I basically just used up the vegetables I had in the fridge, added chicken broth, some seasoning and plopped in two dried ramen packages.

Honestly, this easy ramen recipe took about twenty minutes to come together and tasted like heaven while I was sick.

I didn’t want to fuss with any protein (except a jammy egg, because a Jammy egg is always a good idea) plus it helped keep these healthy ramen bowls, healthier!

I love a good kitchen sink soup and this one hit home with all the right flavors.

Feel free to swap in whatever vegetables you have on hand and add extra sriracha if you need to clean your sinuses.

How to make Easy Homemade Healthy Ramen Bowl:

  1. In a large dutch oven or stockpot, heat oil on medium heat. Add in carrots and mushrooms, cook for 3-4 mins.
  2. Add in minced garlic, ginger, and sesame oil. Cook for another 1-2 minutes.
  3. Add in broth, soy sauce, sriracha and bring broth to a slow simmer.
  4. Add in kale and cook for 1-2 minutes or until wilted.
  5. Add in 2 dried ramen packages (discard seasoning) and cook for 2-3 minutes.
  6. Top ramen bowls off with jalapenos, sesame seeds, green onions, and soft boiled jammy eggs.

Other cozy recipes I love when I’m sick:

Creamy Broccoli Cheddar Soup

Stove Top Green Chili Mac & Cheese

Vegetarian Mushroom & Lentil Shepards Pie

Loaded Miso Soup Bowls

White Wine & Chicken Pot Pie Casserole

Kale & Lentil Veggie Broth Bowls

If you make these Easy Homemade Healthy Ramen Bowls, I’d love to know how it goes! Please share with all your friends in the comments below!

For more easy recipes and ideas, follow me on Instagram, Pinterest and Facebook, too! ♥


Easy ramen bowls at home made with whatever vegetable you have in the fridge. This soup comes together in one pot and is filled with asian flavors like ginger, garlic and soy sauce.

Scale 1x2x3x

3 tablespoons olive oil

1 cup shredded carrots

2 cups thinly sliced mushrooms

3 garlic cloves, minced

1 thumb of ginger, grated

2 teaspoons sesame oil

6 cups vegetable or chicken broth

3–4 tablespoons low sodium soy sauce

A healthy squirt of sriracha (more if you like it spicy)

2– packages of dried top ramen (discard flavorings)

3 cups of kale or spinach, thinly sliced

1 jalapeno, thinly sliced

1 cup green onions, thinly sliced

Sesame seeds

2–3 eggs, soft boiled

  1. In a large dutch oven or stock pot heat olive oil on medium heat.
  2. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
  3. Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
  4. Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.

To make soft boiled jammy eggs:

  1. Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!).
  2. Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.

Ramen is quickly becoming one of America’s favorite comfort foods, and probably even one of yours. But before you give yourself a healthy pat on the back for trading in your economy-sized box of instant ramen noodles for the real deal, consider this: Those steaming, delicious bowls of fresh noodles, soft boiled eggs and exotic veggies at your local ramen joint may look healthyish, but the sodium, fat and calorie content lurking beneath the surface is anything but.

Bonnie Taub-Dix, RD, nutritionist and BETTER contributor warns us not to be “fooled by the seemingly healthy broth because some varieties contain 10 to 15 grams of fat, which is equivalent to the calories in two to three pats of butter.” And the nutritional hits don’t stop there: A single restaurant serving of ramen can contain half of your recommended sodium limit for the day — yikes!

Hack Your Ramen

So, what’s a ramen lover to do? The answer’s simple: Make it at home. You control the salt, protein and vegetable content, but keep that signature umami taste we all know and love. “Since the restaurant versions don’t come with food labels, it makes sense to go the do-it-yourself route with a base of low-sodium chicken broth, lots of veggies, whole wheat or vegetable noodles and then make it a meal by adding chicken, fish, seafood, egg or lean meat,” says Taub-Dix. Here, are five of our favorite blogger recipes to inspire you, plus easy tips on how to make each bowl of ramen even better:

Spiralized vegan ramen soup.Inspiralized

Spiralized Vegan Ramen

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Calling all low-carb, Paleo and plant-based fans! If you’re eschewing wheat or meat, this is perfect soup to sip on a cold, blustery day. Swapping out ramen noodles for zucchini ribbons, or zoodles, is a great way to up your veggie intake and slash calories in one easy-to-eat meal. To keep sodium levels in check, replace the miso paste with a low-sodium broth vegetable broth and limit the soy sauce to one teaspoon.

Easy homemade ramen.Damned Delicious

Easy Homemade Ramen

This 30-minute meal from Damned Delicious can be on the table faster than you can order delivery from your favorite Japanese place. The trick here is to use refrigerated ramen noodles, but ditch the powdered seasoning packet that comes with it for a low-sodium chicken stock instead. Then you simply layer on healthy veggies like spinach, carrots, chives and mushrooms (or whatever you have lurking at the bottom of the fridge). To reduce calories, ladle on lots of broth and vegetables and stick to 1/2 cup of ramen noodles per serving.

Spiralized daikon ramen.Inspiralized

Spiralized Daikon Ramen

This soup from Inspiralized takes daikon, a firm, slightly bitter Asian radish, from a ramen add-on to a hearty noodle substitute. What makes this recipe simple is that it uses the mushrooms and veggies in the soup to make the stock, saving you both time and money. As the broth develops, use a small amount of soy sauce to give it just enough flavor without overdoing it on the sodium. A squeeze of Sriracha at the very end gives it a spicy kick so you’ll never miss the extra salt!

Carrot noodle vegetarian ramen.Brewing Happiness

Carrot-Noodle Vegetarian Ramen

Let’s call this an everything-but-the-kitchen sink soup. It gets its brightness and pep from miso and apple cider vinegar and its nutritional power from everything from carrots to broccolini to cashews. Add a perfectly soft boiled egg to the top and you’ve an Instagram-worthy meal that’ll wow your friends and family.

Amazing vegan ramen from Minimalist Baker.Minimalist Baker

Amazing Vegan Ramen

The Minimalist Baker knows how to celebrate Meatless Monday in style with this ten-ingredient vegan soup that’s bursting with ginger, garlic and soy, along with hearty veggies like carrots and bok choy. To make this a nutritional star, go easy on the soy and miso paste (that sodium again!) and swap out the flash-fried tofu (bye, bye added fat) for firm tofu cubes instead. You won’t miss a thing.


  • How to Make Healthy Food Taste Delicious, According to a Celebrity Chef
  • 8 Small Diet Swaps that Add Up to Huge Health Payoffs
  • Research Says This One Trick Will Help You Eat More Veggies
  • 5 Foolproof Principles for Cleaning Up Your Diet

Want more tips like these? NBC News BETTER is obsessed with finding easier, healthier and smarter ways to live. Sign up for our newsletter and follow us on Facebook, Twitter and Instagram.

Making a delicious Ramen at home is not hard! This easy Vegetarian Homemade Ramen Soup comes together quickly and features a rich broth, crisp tender vegetables, ramen noodles, and is so much healthier and tastier than those ramen packets.

Homemade Ramen

I know that most people eat chicken noodle soup when they are not feeling well, but I tend to opt for a big bowl of Ramen Soup.

Filled with a rich broth and hearty noodles, I always feel comforted after a bowl of ramen. Not to mention the garlic and ginger in ramen soup helps to clear up congestion.

According to Wikipedia, Ramen is a Japanese soup that is made with a mushroom or beef broth, Chinese wheat noodles and topped with meat, veggies, poached eggs and/or seaweed.

When most people think of making Ramen at home, they picture opening a dry packet of ramen noodles with pre-packaged seasonings and digging in. I get it, but homemade ramen is SO much better tasting and SO much better for you.

My recipe for Vegetarian Ramen is ready in less than 30 minutes and is just as good as any traditional Japanese Ramen or ramen you get at an expensive ramen shop.

How to Make Ramen at Home

Step One: Prepare Broth

  • For this Vegetarian Ramen, pour vegetable broth or mushroom broth into a large saucepan.
  • Add in minced garlic, freshly grated ginger, soy sauce, and rice wine vinegar. I love to add in white miso paste if I have on hand, but that is a harder to find ingredient, and completely NOT necessary.
  • Bring the broth to a boil and reduce to a simmer.

Step Two: Add in Vegetables

  • Add in sliced mushrooms, minced red pepper, and bok choy into broth.
    • I like to use shitake mushrooms, but baby bella mushrooms or oyster mushrooms are good substitutes.
    • For the greens, I find the tops of bok choy to be perfect for this Ramen recipe, but you can use napa cabbage, kale, or spinach or omit greens.
  • Simmer for 10 minutes until greens begin to wilt.

Step Three: Cook Ramen Noodles

  • Add in packaged ramen noodles (discard seasoning pack) and cook according to package directions–about 3 minutes. You can even find really great organic ramen noodles that are made with just wheat, water, and salt.

Step Four: Serve

  • Dish up cooked ramen into serving bowls.
  • Top Homemade Ramen with shredded carrots, diced green onions, diced red peppers, soft boiled egg, Sriracha, and/or dried seaweed.

Notes on Homemade Ramen

  • If you are not Vegetarian, feel free to use chicken stock in place of vegetable or mushroom stock.
  • You can also add cooked shredded chicken or pork to this ramen as well, just add with the noodles to warm through.
  • I recommend using low-sodium stock to help control the level of sodium in this ramen.
  • Most ramen recipes call for dried seaweed, I personally leave this out of my homemade ramen.
  • Topping the ramen with a soft boiled egg is classic, but if you want a vegan ramen, just omit the egg.
  • The toppings for Ramen are up to you, I recommend something crunchy (shredded carrots and peppers), something creamy (soft boiled egg) and something spicy (Sriracha).
  • Mirin and rice wine vinegar are interchangeable for this ramen recipe.
  • For ramen noodles, use packaged ramen or refrigerated ramen. Just be sure to discard any flavor packets that accompany the noodles. Those packets are filled with preservatives, sodium, and MSG.

More Homemade Soup Recipes

  • Instant Pot Chicken Noodle Soup
  • Baked Potato Soup
  • Slow Cooker Minestrone Soup
  • Panera Broccoli Cheese Soup
  • Lasagna Soup

Easy Homemade Ramen

This easy Vegetarian Homemade Ramen comes together quickly and features a rich broth, crisp tender vegetables, ramen noodles, and traditional Japanese flavors. 4.84 from 6 votes Pin Course: Main Course Cuisine: Japanese Keyword: Homemade Ramen Soup, Ramen, Vegetarian Ramen Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Calories: 227kcal Author: Kristen Chidsey

  • 4 cups mushroom or vegetable broth reduced sodium
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger root grated
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 cup shitake mushrooms sliced
  • 2 tablespoons red pepper minced
  • 9 ounces ramen noodles about 3 packages
  • 1 tablespoon white miso paste optional
  • 2 cups bok choy greens thinly sliced

Toppings for Ramen

  • 4 soft boiled eggs
  • 1 large carrot grated
  • 2 green onions chopped
  • 1 small red pepper diced
  • Sriracha
  • Dried Seaweed optional
  • Pour vegetable or mushroom stock into a large saucepan. Add in minced garlic, freshly grated ginger, soy sauce, rice wine vinegar, and miso if using. Bring the broth to a boil and reduce to a simmer.
  • Add in sliced mushrooms, red pepper, and bok choy into broth, and simmer for 7-10 minutes, or until greens are wilted.
  • Add in packaged ramen noodles (discard seasoning pack) and cook according to package directions–about 3 minutes.
  • Dish up cooked ramen into serving bowls and top ramen as desired.


  • Nutrition is calculated without toppings.
  • Feel free to use sliced napa cabbage in place of bok choy greens.

Nutrition Facts Easy Homemade Ramen Amount Per Serving Calories 227 Calories from Fat 18 % Daily Value* Fat 2g3% Sodium 1265mg55% Potassium 151mg4% Carbohydrates 33g11% Fiber 2g8% Sugar 3g3% Protein 8g16% Vitamin A 2065IU41% Vitamin C 16.4mg20% Calcium 59mg6% Iron 3.1mg17% * Percent Daily Values are based on a 2000 calorie diet. I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook – I would love to see!

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Kristen Chidsey

Hi, I am Kristen, creator of A Mind “Full” Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family. Follow me

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