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!
Ingredients
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.
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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!
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