These healthy ramen bowls are so flavorful and make comforting, nourishing food when you’re under the weather.
My simple homemade ramen is loaded with vegetables for added nutrition, and I use dried packaged ramen noodles for convenience—because when you’re sick, recipes should be easy.
Swap out the high-sodium flavor packets from instant ramen and follow the steps below for rich, satisfying flavor without excess salt.
Pin this Easy Healthy Ramen Recipe for later!
When I caught a bug I found myself craving warm soup. After experimenting by adding miso and sriracha to canned chicken noodle, I decided to make a proper ramen using the vegetables I had on hand. The result was a fast, cozy ramen bowl that came together in about 20 minutes and felt like medicine for the soul.
This is a flexible “kitchen sink” soup: use whatever vegetables you have, skip extra protein to keep it light, or add shredded chicken, pork, or tofu if you want more substance. A soft-boiled jammy egg makes a delicious finishing touch.
Ingredients for Easy Homemade Healthy Ramen Bowl:
- Olive oil
- Carrots, shredded
- Mushrooms, thinly sliced
- Garlic, minced
- Fresh ginger, grated
- Sesame oil
- Vegetable or chicken broth
- Low-sodium soy sauce
- Sriracha (to taste)
- Dried instant ramen noodles (discard seasoning)
- Kale or spinach, thinly sliced
- Jalapeño, thinly sliced
- Green onions, sliced
- Sesame seeds (optional)
- Soft-boiled jammy eggs
- Cooked chicken or pork (optional)
How to make Easy Homemade Healthy Ramen Bowl:
- In a large Dutch oven or stockpot, heat olive oil over medium heat. Add shredded carrots and sliced mushrooms and cook 3–4 minutes until they soften.
- Add minced garlic, grated ginger, and sesame oil; cook 1–2 minutes until fragrant.
- Pour in broth, soy sauce, and a squirt of sriracha. Bring the broth to a gentle simmer and taste; adjust soy sauce or sriracha to preference.
- Stir in the kale or spinach and cook 1–2 minutes until wilted.
- Add the dried ramen noodles (discard the seasoning packets) and cook 2–3 minutes until the noodles are tender.
- Ladle into bowls and top with sliced jalapeño, green onions, sesame seeds, and soft-boiled jammy eggs. Add cooked chicken or pork if desired.
Other cozy recipes I love when I’m sick:
- Easy Spicy Chicken Ramen Soup
- Creamy Broccoli Cheddar Soup
- Stovetop Green Chili Mac & Cheese
- Vegetarian Mushroom & Lentil Shepherd’s Pie
- Loaded Miso Soup Bowls
- White Wine & Chicken Pot Pie Casserole
- Kale & Lentil Veggie Broth Bowls
If you make these Easy Homemade Healthy Ramen Bowls, please share how it turned out in the comments.
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Easy Homemade Healthy Ramen Bowl
Ingredients
- 3 tablespoons olive oil
- 1 cup shredded carrots
- 2 cups thinly sliced mushrooms
- 3 garlic cloves, minced
- Thumb of ginger, grated
- 2 teaspoons sesame oil
- 6 cups vegetable or chicken broth
- 3–4 tablespoons low-sodium soy sauce
- Sriracha, to taste
- 2 packages dried instant ramen (discard flavor packets)
- 3 cups kale or spinach, thinly sliced
- 1 jalapeño, thinly sliced
- 1 cup green onions, thinly sliced
- Sesame seeds, for garnish
- 2–3 soft-boiled eggs
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat.
- Add carrots and mushrooms; cook 3–4 minutes until tender. Stir in garlic, ginger and sesame oil and cook 1–2 minutes until fragrant.
- Add broth, soy sauce and sriracha; bring to a gentle simmer. Taste and adjust seasoning as needed.
- Stir in kale or spinach and cook until wilted, about 1–2 minutes. Add dried ramen and cook 2–3 minutes until noodles are done.
- Serve topped with sliced jalapeños, green onions, sesame seeds and soft-boiled eggs.
To make soft-boiled jammy eggs:
- Bring a small pot of water to a rolling boil. Gently add 2–3 eggs and boil for 6 minutes. Immediately transfer eggs to an ice bath to stop cooking. Cool 2–3 minutes, peel gently, and halve to top the soup.
Don’t forget to pin this Easy Ramen recipe for later!
If you like this ramen you’ll also love our Easy Spicy Chicken Ramen soup bowls.
Time to show you guys off!
