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    Home » Soup, Chili & Curry

    Healthy Ramen Bowls

    Published: Jan 24, 2022 · Modified: May 17, 2025 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    Jump to Recipe Print Recipe

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

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

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Tips and Suggestions
    • Related Recipes
    • Leave a Comment
    • 📖 Recipe

    Ingredients

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

    Broth

    • Broth no salt added or low sodium – I used 2 cups chicken and 2 cups mushroom broth
    • Carrot
    • Celery stock
    • Small onion
    • Garlic clove
    • Cilantro

    Ramen

    • Ramen cakes 
    • Soy sauce less sodium
    • Chili paste
    • Mushrooms I
    • Eggs
    • Bok choy 
    • Kale 
    • Frozen corn kernels
    • Carrot 
    • Red cabbage 
    • Green onion 
    • Red chili 

    Instructions

    Combine the broth ingredients into a saucepan, bring to a bowl and then simmer for at least 20 minutes.

    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.

    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.

    Using a slotted spoon, gently lower the two eggs into the water.

    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.

    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.

    Twirling ramen noodles with chopsticks.

    Related Recipes

    Love these Healthy Ramen Bowls? Here are a few more egg recipes you may enjoy:

    • A serving of a stir-fried black rice with broccoli and a fried egg.
      Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli
    • Crustless Quiche with Bacon, Mushrooms & Jalapenos served in two mini pie dishes.
      Crustless Quiche with Bacon, Mushrooms & Jalapeños
    • A top down image of a no bake shakshuka with four eggs in a skillet on a table ready to be served.
      No Bake Shakshuka
    • A top-down image of a colourful winter Cobb salad.
      Winter Cobb Salad

    Leave a Comment

    If you get the chance to try this Healthy Ramen Bowls recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

    📖 Recipe

    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.
    • Please take 5 seconds to rate this recipe below. We would greatly appreciate it!

    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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    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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