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    Home » Soup, Chili & Curry

    Healthy Ramen Bowls

    Published: Jan 24, 2022 · Modified: Feb 7, 2023 by Zimmy · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    This image shows two bowls of ramen and how all the ingredients are placed in the bowl.

    Healthy Ramen Bowls. Perfect comfort food on a cold winter day!

    This super simple, incredibly tasty meal satisfies all the senses. Colourful, fresh, warming, flavourful, and before you realize it, you will be slurping up all this delicious broth, packed with noodles, veggies, soft eggs, and a dash of heat!

    This is an image of the ingredients used to make ramen soup.

    Tips and Suggestions

    • The vegetables I use to flavour the broth are typically the last rubbery carrot in the bag, the hearts of an old celery, halves of onions sitting in the fridge, that I keep around to flavour stocks. Feel free to use what you have available or skip this step. Either way, the soup will be delicious!
    • Looking for a vegetarian ramen bowl option? No problem, replace the chicken broth in this recipe with a vegetable broth.

    It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

    I use to vegetable scraps to flavour the broth are typically the last rubbery carrot in the bag, the hearts of an old celery, halves of onions sitting in the fridge, that I keep around to flavour stocks.
    Using a slotted spoon, gently lower the two eggs into the water.
    Twirling ramen noodles with chopsticks.

    Love these Healthy Ramen Bowls?

    Click here for more recipes showcasing delicious eggs!

    TRIED THIS RECIPE?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    This image shows two bowls of ramen and how all the ingredients are placed in the bowl.

    Healthy Ramen Bowls

    This super simple, incredibly tasty meal satisfies all the senses. Colourful, fresh, warming, flavourful, and before you realize it, you will be slurping up all this delicious broth, packed with noodles, veggies, soft eggs, and a dash of heat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dinner, Entree, Lunch, Main Course
    Cuisine Japanese
    Servings 2 people

    Ingredients
      

    Broth

    • 4 cups broth no salt added or low sodium – I used 2 cups chicken and 2 cups mushroom broth
    • 1 carrot
    • 1 celery stock
    • 1 Small onion
    • 1 Garlic clove
    • Handful of cilantro with stems

    Ramen

    • 2 Ramen cakes 70 g each – I used a millet & brown rice ramen
    • 1 tablespoon soy sauce less sodium
    • ½ tablespoon chili paste
    • 4 ounces mushrooms I used small whole shitake
    • 2 large eggs
    • 4 baby Bok choy halved lengthways (151 g)
    • 2 cups Kale stems removed and chopped
    • 1 cup frozen corn kernels
    • ½ medium carrot cut into matchsticks
    • ⅛ of a small red cabbage thinly sliced
    • 1 green onion thinly sliced on a long diagonal
    • 1 long red chili thinly sliced on a diagonal

    Instructions
     

    • Combine the broth ingredients into a saucepan, bring to a bowl and then simmer for at least 20 minutes.
    • In a saucepan bring four cups of water to a boil, then add the two Ramen cakes. When noodles begin to unfold, separate gently with a fork, and reduce heat to a low boil. Continue to cook for 3 minutes or until noodles are just soft. Strain through a colander and rinse with cold water. Set aside.
    • Remove the vegetables from the broth and discard. Add the soy sauce and chili paste, stir to combine. Add the mushrooms to the broth and continue to simmer on low.
    • Fill the saucepan with water and bring to a low boil. Using a slotted spoon, gently lower the two eggs into the water and cook for 6 minutes.
    • While the eggs cook, add the Bok choy and kale to the broth. Remove eggs to a bowl with ice water to stop them from over cooking. Add the corn to the egg water for 2 minutes then strain.
    • Peel and halve the eggs.
    • Prepare two large bowls with half of the Ramen noodles in each. Pour over half the broth into each bowl, portioning the Bok choy, and mushrooms evenly between the two bowls. Layer each bowl with piles of the corn, carrots, cabbage, two egg halves, then garnish with green onions, red chilies, and sesame seeds.
    • Serve with hot sauce, more sliced onions, chilies, and sesame seeds.

    Notes

    Note: The vegetables I use to flavour the broth are typically the last rubbery carrot in the bag, the hearts of an old celery, halves of onions sitting in the fridge, that I keep around to flavour stocks. Feel free to use what you have available or skip this step. Either way, the soup will be delicious!
    Keyword good ramen recipes, healthy ramen bowl, healthy ramen recipes, healthy vegetarian bowls, homemade healthy, vegetarian ramen bowls
    Tried this recipe?Let us know how it was!

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    • A bowl of Honeynut Squash Soup topped with a swirl of Greek yogurt, sprinkled with pepitas, chili oil and fried sage. Extra topping and three slices of baguette toast are surrounding the bowl.
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    • A top down image of a big pot and bowl of borscht with a swirl of yogurt and dill on top.
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    Reader Interactions

    Comments

    1. Dina

      January 24, 2022 at 11:11 pm

      5 stars
      Omg this is amazing!

      Reply
      • zimmysnook

        January 27, 2022 at 12:40 pm

        Thank you very much friends!
        Have a wonderful day!
        Elaine & James

        Reply

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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