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!
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.
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Cheers! James & Elaine
Healthy Ramen Bowls
- 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
- 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
- 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.