Healthy Ramen Bowls

Healthy Ramen Bowls. This incredibly simple and 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!

Perfect comfort food on a cold winter day!

Why We Love This Recipe

• Comforting but light. All the cozy vibes of ramen, without feeling heavy or weighed down.
• Loaded with veggies. Colourful, fresh vegetables add crunch, flavour, and plenty of goodness.
• Protein-balanced and satisfying. Soft-boiled eggs make these bowls filling and nourishing.
• Big flavour, lower sodium. Smart swaps keep the broth savoury and rich without relying on excess salt.
• Simple, everyday ingredients. No speciality shopping required. Just pantry staples and fresh produce.
• Easy to customize. Adjust the heat, swap the broth, or add your favourite toppings.
• Weeknight-friendly comfort food. Quick enough for busy evenings, cozy enough to slow down and enjoy.

Ingredients

Broth

• Broth (we used chicken and mushroom)
• Carrot
• Celery stalk
• Onion
• Garlic
• Cilantro

Ramen

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

To Serve (optional)

• Hot sauce
• Green onions
• extra chilies
• extra sesame seeds

See the recipe card below for exact quantities.

Instructions

Build the Broth

Combine the broth, carrot, celery, onion, garlic, and cilantro (including stems) in a saucepan. Bring to a boil, then reduce to a simmer and cook for at least 20 minutes to develop flavour.

Cook the Ramen Noodles

In a separate saucepan, bring 4 cups of water to a boil. Add the ramen cakes. When the noodles begin to loosen, gently separate with a fork and reduce the heat to a low boil. Cook for about 3 minutes, or until just tender.

Drain through a colander, rinse with cold water, and set aside.

Strain and Season the Broth

Remove and discard the vegetables from the broth. Stir in the soy sauce and chili paste. Add the mushrooms and keep the broth at a gentle simmer.

Soft-Boil the Eggs

Bring a saucepan of water to a low boil. Using a slotted spoon, gently lower the eggs and cook for 6 minutes.

Add Greens & Cook the Corn

While the eggs cook, add the bok choy and kale to the simmering broth.

Transfer the eggs to an ice bath to stop cooking. Add the frozen corn to the egg water and cook for 2 minutes, then drain.

Prepare the Eggs

Peel the eggs and cut them in half lengthwise.

Assemble the Ramen Bowls

Divide the ramen noodles between two large bowls. Pour the broth over top, evenly distributing the bok choy and mushrooms.

Arrange the corn, carrot matchsticks, red cabbage, and egg halves on top. Garnish with green onions, sliced red chili, and sesame seeds.

Serve

Serve immediately with hot sauce, extra sliced green onions, chilies, and sesame seeds, if desired.

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.

Related Recipes

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

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

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

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Broth

• 4 cups no-salt-added or low-sodium broth I used 2 cups chicken + 2 cups mushroom broth
• 1 carrot
• 1 celery stalk
• 1 small onion
• 1 garlic clove
• Handful of cilantro including stems

Ramen Bowls

• 2 ramen cakes 70 g each, millet & brown rice ramen
• 1 tablespoon low-sodium soy sauce
• ½ tablespoon chili paste
• 4 ounces mushrooms small whole shiitake
• 2 large eggs
• 4 baby bok choy halved lengthwise (151 g)
• 2 cups kale stems removed and chopped
• 1 cup frozen corn kernels
• ½ medium carrot cut into matchsticks
• ⅛ small red cabbage thinly sliced
• 1 green onion thinly sliced on a long diagonal
• 1 long red chili thinly sliced on a diagonal
• Sesame seeds for garnish

To Serve (Optional)

• Hot sauce
• Extra sliced green onions
• Extra chilies
• Extra sesame seeds

Instructions

 

Build the Broth

• Combine the broth, carrot, celery, onion, garlic, and cilantro (including stems) in a saucepan. Bring to a boil, then reduce to a simmer and cook for at least 20 minutes to develop flavour.

Cook the Ramen Noodles

• In a separate saucepan, bring 4 cups of water to a boil. Add the ramen cakes. When the noodles begin to loosen, gently separate with a fork and reduce heat to a low boil. Cook for about 3 minutes, or until just tender.
• Drain through a colander, rinse with cold water, and set aside.

Strain and Season the Broth

• Remove and discard the vegetables from the broth. Stir in the soy sauce and chili paste. Add the mushrooms and keep the broth at a gentle simmer.

Soft-Boil the Eggs

• Bring a saucepan of water to a low boil. Using a slotted spoon, gently lower in the eggs and cook for 6 minutes.

Add Greens & Cook the Corn

• While the eggs cook, add the bok choy and kale to the simmering broth.
• Transfer the eggs to an ice bath to stop cooking. Add the frozen corn to the egg water and cook for 2 minutes, then drain.

Prepare the Eggs

• Peel the eggs and cut them in half lengthwise.

Assemble the Ramen Bowls

• Divide the ramen noodles between two large bowls. Pour the broth over top, evenly distributing the bok choy and mushrooms.
• Arrange the corn, carrot matchsticks, red cabbage, and egg halves on top. Garnish with green onions, sliced red chili, and sesame seeds.

Serve

• Serve immediately with hot sauce, extra sliced green onions, chilies, and sesame seeds, if desired.

💬Tried this recipe?

• We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.

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!