Just when you thought ramen couldn’t get any better, we’ve rounded up 18 deliciously healthy twists on this beloved comfort food! Perfect for busy weeknights or cozy weekends, these recipes pack a nutritious punch without skimping on flavor. Whether you’re a ramen rookie or a noodle ninja, there’s something here to inspire your next bowl. Dive in and discover how easy it is to enjoy ramen that’s as good for you as it is tasty!
Spicy Miso Ramen with Kale and Mushrooms
Let’s face it, your taste buds are begging for adventure, and this Spicy Miso Ramen with Kale and Mushrooms is about to take them on a wild ride. Packed with umami, a kick of heat, and greens that actually taste good, this bowl is your ticket to flavor town.
Ingredients
- For the broth:
- 4 cups chicken broth
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp chili oil
- For the noodles and toppings:
- 2 packs ramen noodles (discard the seasoning packets)
- 1 cup kale, chopped
- 1 cup mushrooms, sliced
- 2 green onions, sliced
- 1 soft-boiled egg, halved
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat. Tip: Simmer, don’t boil, to keep the broth clear and flavorful.
- Whisk in the miso paste, soy sauce, and chili oil until fully dissolved. Let it simmer for 5 minutes to meld the flavors.
- Add the ramen noodles to the broth and cook for 3 minutes, or until just tender. Tip: Keep an eye on the noodles to avoid overcooking.
- While the noodles cook, quickly sauté the kale and mushrooms in a pan over medium heat for 2 minutes, just until they start to soften. Tip: A quick sauté preserves the veggies’ crunch and color.
- Divide the broth and noodles between two bowls. Top with the sautéed kale and mushrooms, green onions, and a halved soft-boiled egg.
Dive into this bowl of spicy, savory goodness where the silky noodles meet the crunch of kale and the earthy mushrooms. Serve it with extra chili oil on the side for those who dare to turn up the heat.
Vegetable Ramen with Soft-Boiled Eggs
Picture this: a bowl of steaming, slurp-worthy vegetable ramen, crowned with a perfectly soft-boiled egg that’s just waiting to ooze its golden goodness into the broth. It’s the kind of meal that makes you forget about your day’s woes—unless your woe is not having a bigger bowl.
Ingredients
- For the broth:
- 4 cups vegetable stock
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the ramen:
- 8 oz ramen noodles
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, sliced
- For the soft-boiled eggs:
- 2 large eggs
- 1 tbsp vinegar
Instructions
- In a large pot, bring the vegetable stock to a boil over high heat. Stir in the soy sauce and sesame oil. Reduce heat to low and let simmer while you prepare the rest.
- Fill a small pot with water and bring to a boil. Add the vinegar and gently lower the eggs into the water. Cook for exactly 6 minutes for a soft-boiled consistency.
- While the eggs cook, add the ramen noodles to the simmering broth. Cook according to package instructions, usually about 3 minutes.
- Stir in the mushrooms and spinach into the broth and noodles. Cook for an additional 2 minutes until the spinach is wilted and the mushrooms are tender.
- Remove the eggs from the boiling water and immediately plunge them into ice water for 1 minute to stop the cooking process. Peel carefully.
- Divide the ramen into two bowls. Halve the soft-boiled eggs and place on top. Garnish with sliced green onions.
Finally, dive into a bowl where the noodles are springy, the broth is rich with umami, and the egg yolk adds a creamy contrast. For an extra kick, a drizzle of chili oil will turn up the heat in the most delightful way.
Chicken and Vegetable Ramen Soup
Oh, the joys of slurping a bowl of ramen that’s packed with more personality than a reality TV star! Our Chicken and Vegetable Ramen Soup is here to turn your mundane meal into a flavor-packed adventure, proving that comfort food can indeed have layers (unlike some of our exes).
Ingredients
- For the broth:
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the noodles and protein:
- 8 oz ramen noodles
- 2 cups cooked chicken, shredded
- For the veggies:
- 1 cup carrots, julienned
- 1 cup bok choy, chopped
- 2 green onions, sliced
- For garnish:
- 1 soft-boiled egg, halved
- 1 tbsp sesame seeds
Instructions
- In a large pot, combine chicken broth, soy sauce, and sesame oil. Bring to a boil over high heat.
- Add the ramen noodles to the boiling broth. Cook for 3 minutes, stirring occasionally to prevent sticking.
- Tip: For extra flavor, let the noodles soak in the broth for a minute off the heat before serving.
- Add the shredded chicken, carrots, and bok choy to the pot. Simmer for 2 minutes, just until the veggies are tender-crisp.
- Tip: Overcooking the veggies? A big no-no. They should still have a bit of crunch to keep things interesting.
- Divide the soup into bowls. Top each serving with half a soft-boiled egg, sliced green onions, and a sprinkle of sesame seeds.
- Tip: The egg is your canvas. Get creative with how you place it for that Instagram-worthy shot.
Delight in every spoonful of this ramen, where the silky noodles meet the rich broth and the crisp veggies add a refreshing contrast. Serve it with a side of kimchi for an extra kick, or keep it classic with a cold beer on the side. Either way, you’re in for a treat that’s as satisfying as finding money in your old jeans.
Low-Carb Zucchini Noodle Ramen
Unbelievably, we’ve found a way to make ramen that won’t have you bouncing off the walls with carb overload—meet your new spiralized savior, Low-Carb Zucchini Noodle Ramen. It’s like your favorite college meal got a glow-up, and honestly, it’s about time.
Ingredients
- For the broth:
- 4 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the noodles and toppings:
- 2 large zucchinis, spiralized
- 1 soft-boiled egg
- 1/2 cup sliced mushrooms
- 2 green onions, sliced
- 1 tsp chili flakes (optional)
Instructions
- In a large pot, combine chicken broth, soy sauce, and sesame oil. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to let the flavors meld.
- While the broth simmers, spiralize the zucchinis into noodles. Pro tip: Don’t overcook these; they’ll turn into mush faster than your resolve to eat healthy.
- Add the zucchini noodles to the broth and cook for just 2 minutes—they should be al dente, not soggy.
- Divide the ramen between two bowls. Top each with half of the mushrooms, a soft-boiled egg sliced in half, green onions, and chili flakes if you like it spicy.
- Another pro tip: Let the egg sit in boiling water for exactly 6 minutes for that perfect soft-boiled consistency.
- Final pro tip: Toast your chili flakes in a dry pan for 30 seconds before adding them to the ramen to unlock a deeper, smokier flavor.
Get ready to slurp up a bowl that’s bursting with umami flavors and has just the right amount of crunch from those zucchini noodles. Serve it with a side of smug satisfaction for keeping it low-carb.
Beef and Broccoli Ramen Stir-Fry
Who knew that beef and broccoli could get any better? Throw them into a ramen stir-fry, and you’ve got a dish that’s begging to be devoured. This recipe is the love child of convenience and flavor, perfect for those nights when you’re too hungry to wait but too fancy for plain noodles.
Ingredients
- For the stir-fry:
- 8 oz beef sirloin, thinly sliced
- 2 cups broccoli florets
- 2 packs ramen noodles (seasoning packets discarded)
- 2 tbsp vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 2 cloves garlic, minced
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, sesame oil, ginger, and garlic to make the sauce. Set aside.
- Bring a pot of water to a boil and cook ramen noodles for 3 minutes, then drain and set aside. Tip: Don’t overcook the noodles; they’ll get another turn in the pan.
- Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add beef slices and cook for 2-3 minutes until browned. Remove beef from pan and set aside.
- In the same pan, add the remaining 1 tbsp vegetable oil and broccoli florets. Stir-fry for 3 minutes until bright green and slightly tender. Tip: Keep the heat high to get a nice char on the broccoli.
- Return the beef to the pan, add the cooked noodles and sauce. Toss everything together and cook for another 2 minutes until well combined and heated through. Tip: Use tongs for easy mixing and to keep the noodles intact.
Zesty, savory, and with just the right amount of chew, this beef and broccoli ramen stir-fry is a weeknight warrior. Serve it straight from the pan for that authentic ‘I just whipped up something amazing’ vibe.
Shrimp and Spinach Ramen Bowl
Buckle up, flavor seekers! We’re diving fork-first into a bowl that’s a hug in edible form—shrimp and spinach ramen that’s so good, it’ll make your taste buds do a happy dance.
Ingredients
- For the broth: 4 cups chicken broth, 2 cups water, 1 tbsp soy sauce, 1 tsp sesame oil
- For the ramen: 2 packs ramen noodles (discard seasoning packets), 1 cup fresh spinach
- For the shrimp: 1/2 lb shrimp (peeled and deveined), 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika
- For garnish: 2 soft-boiled eggs (halved), 1 green onion (sliced), 1/2 tsp red pepper flakes
Instructions
- In a large pot, combine chicken broth, water, soy sauce, and sesame oil. Bring to a boil over high heat.
- Once boiling, reduce heat to medium and let simmer for 5 minutes to infuse flavors.
- While broth simmers, heat olive oil in a skillet over medium-high heat. Add shrimp, garlic powder, and paprika. Cook for 2-3 minutes per side until shrimp are pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
- Add ramen noodles to the broth. Cook for 3 minutes, stirring occasionally.
- Stir in spinach and cook for 1 more minute until wilted. Tip: Fresh spinach adds a vibrant color and nutrients without overpowering the dish.
- Divide ramen into bowls. Top with cooked shrimp, halved soft-boiled eggs, sliced green onion, and a sprinkle of red pepper flakes. Tip: The runny yolk from the eggs adds a creamy texture to the broth.
Kick back and savor the symphony of textures—silky noodles, juicy shrimp, and that oh-so-satisfying crunch of fresh spinach. Serve it up with extra chili flakes for those who like it hot, or a squeeze of lime for a zesty twist.
Turmeric Ginger Ramen with Tofu
Dive into a bowl of sunshine with this Turmeric Ginger Ramen that’s here to spice up your life (and your taste buds). Packed with bold flavors and a kick of warmth, this dish is like a hug from the inside out, featuring crispy tofu that’s just begging to be devoured.
Ingredients
- For the broth:
- 4 cups vegetable broth
- 1 tbsp grated ginger
- 1 tbsp grated turmeric
- 2 cloves garlic, minced
- For the tofu:
- 14 oz firm tofu, pressed and cubed
- 1 tbsp olive oil
- 1 tbsp soy sauce
- For the ramen:
- 2 packs ramen noodles (discard seasoning packets)
- 2 cups spinach
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 400°F. Toss the tofu cubes with olive oil and soy sauce, then spread them on a baking sheet. Bake for 20 minutes, flipping halfway, until golden and crispy.
- While the tofu bakes, bring the vegetable broth to a boil in a large pot. Add the ginger, turmeric, and garlic, then reduce heat and simmer for 10 minutes to let the flavors meld.
- Add the ramen noodles to the broth and cook for 3 minutes, or until just tender. Tip: Don’t overcook the noodles—they’ll continue to soften in the hot broth.
- Stir in the spinach until just wilted, about 1 minute. Tip: Fresh spinach adds a vibrant color and a slight crunch.
- Divide the ramen into bowls, top with the crispy tofu, green onions, and sesame seeds. Tip: For an extra flavor boost, drizzle with a bit of chili oil before serving.
Who knew healing could taste so good? The creamy broth, chewy noodles, and crispy tofu create a symphony of textures, while the turmeric and ginger bring a warmth that’s perfect for those ‘I need comfort’ days. Serve it with a side of sass and maybe a napkin—it’s about to get messy.
Pork and Cabbage Ramen Soup
So, you’ve decided to dive into the deliciously comforting world of Pork and Cabbage Ramen Soup, huh? Brace yourself for a flavor journey that’s as easy to make as it is to slurp down in one sitting (no judgment here).
Ingredients
- For the broth: 6 cups water, 1 lb pork bones, 1 tbsp soy sauce, 1 tsp salt
- For the soup: 2 cups shredded cabbage, 1 cup sliced mushrooms, 2 packs ramen noodles (discard seasoning packets), 1/2 lb thinly sliced pork loin
- For garnish: 2 soft-boiled eggs, halved, 2 green onions, thinly sliced, 1 tbsp sesame oil
Instructions
- In a large pot, bring 6 cups of water to a boil over high heat. Add the pork bones and let them party in the water for about 10 minutes to start the broth base.
- Reduce the heat to medium and stir in the soy sauce and salt. Let the broth simmer for 20 minutes to deepen the flavors. Tip: Skim off any foam that rises to the top for a clearer broth.
- Add the shredded cabbage and sliced mushrooms to the pot. Cook for 5 minutes until the vegetables start to soften.
- Meanwhile, in a separate pot, cook the ramen noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.
- Add the thinly sliced pork loin to the broth. Cook for 3-4 minutes until the pork is no longer pink. Tip: Thin slices will cook quickly and stay tender, so don’t skip the slicing step!
- Divide the cooked noodles between two bowls. Ladle the hot soup over the noodles, making sure each bowl gets plenty of pork and veggies.
- Garnish each bowl with halved soft-boiled eggs, sliced green onions, and a drizzle of sesame oil for that extra oomph.
Rich in flavor with a perfect balance of tender pork, crunchy cabbage, and slurp-worthy noodles, this ramen is a bowl of comfort that’s begging for a sprinkle of chili flakes if you’re feeling adventurous. Serve it with a side of kimchi for an extra kick that’ll make your taste buds dance.
Quinoa Ramen with Avocado and Lime
Feast your eyes on this bowl of goodness that’s about to become your new obsession. Quinoa ramen with avocado and lime is the quirky love child of health food and comfort food, proving once and for all that you can have your ramen and eat it too—without the guilt!
Ingredients
- For the ramen: 2 cups quinoa, 4 cups vegetable broth, 1 tbsp olive oil
- For the toppings: 1 ripe avocado (sliced), 1 lime (cut into wedges), 2 green onions (thinly sliced)
- For the sauce: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger
Instructions
- Rinse 2 cups of quinoa under cold water until the water runs clear to remove any bitterness.
- In a large pot, heat 1 tbsp of olive oil over medium heat. Add the rinsed quinoa and toast for 2 minutes, stirring constantly, until it starts to pop and smell nutty.
- Pour in 4 cups of vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the broth is absorbed.
- While the quinoa cooks, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp grated ginger in a small bowl to make the sauce.
- Once the quinoa is done, fluff it with a fork and divide it between two bowls. Drizzle the sauce over the quinoa.
- Top each bowl with sliced avocado, a lime wedge, and sliced green onions.
- Squeeze the lime wedge over the bowl before eating to add a bright, citrusy kick.
Craving something that’s both nourishing and indulgent? This quinoa ramen delivers a creamy texture from the avocado, a tangy punch from the lime, and a satisfying chew from the quinoa. Serve it with extra lime wedges on the side for those who love an extra zing!
Eggplant and Mushroom Ramen
Dive into a bowl of comfort with our Eggplant and Mushroom Ramen, where the humble eggplant gets a glamorous makeover and mushrooms bring their earthy A-game to the party. It’s a noodle hug in a bowl, perfect for those days when you crave something hearty yet whimsically light.
Ingredients
- For the broth:
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- For the veggies and noodles:
- 1 medium eggplant, cubed
- 1 cup sliced mushrooms
- 2 packs ramen noodles (discard seasoning packets)
- 2 tbsp olive oil
- For garnish:
- 2 green onions, sliced
- 1 tsp sesame seeds
Instructions
- Heat olive oil in a large pot over medium heat. Add eggplant and mushrooms, sautéing until the eggplant is golden and mushrooms are tender, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Pour in vegetable broth, soy sauce, and miso paste, stirring to dissolve the miso. Bring to a simmer and let it bubble gently for 10 minutes to meld the flavors. Tip: Taste and adjust the soy sauce if you like it saltier.
- Add ramen noodles to the pot, cooking for 3 minutes or until al dente. Tip: Stir occasionally to prevent noodles from sticking together.
- Ladle the ramen into bowls, garnishing with green onions and sesame seeds for that final flourish.
Just when you thought ramen couldn’t get any better, this version swoops in with its silky eggplant and meaty mushrooms, all swimming in a broth that’s rich with umami. Serve it with a side of pickled ginger for an extra zing or keep it classic with a soft-boiled egg on top.
Curry Ramen with Chickpeas and Spinach
Kick your ramen game up a notch with this belly-warming, soul-soothing bowl of curry ramen that’s packed with chickpeas and spinach. It’s like a hug in a bowl, but with a spicy kick that’ll make your taste buds dance the cha-cha.
Ingredients
- For the broth:
- 4 cups vegetable broth
- 1 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- For the ramen:
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup cooked chickpeas
- 2 cups fresh spinach
- For garnish:
- 1 tbsp sesame oil
- 2 green onions, sliced
- 1 tsp sesame seeds
Instructions
- In a large pot, bring the vegetable broth to a boil over high heat.
- Whisk in the curry powder, garlic powder, and ginger powder until fully dissolved. Tip: Toasting the curry powder in a dry pan for 30 seconds before adding can deepen the flavors.
- Add the ramen noodles to the boiling broth and cook for 3 minutes, stirring occasionally to prevent sticking.
- Stir in the chickpeas and spinach, cooking for an additional 2 minutes until the spinach is wilted. Tip: If you prefer your spinach with a bit more bite, add it in the last minute of cooking.
- Remove the pot from heat and drizzle with sesame oil. Tip: A little sesame oil goes a long way, so start with half the amount and adjust to your liking.
- Divide the ramen into bowls and garnish with green onions and sesame seeds.
Get ready to slurp up a storm with this creamy, spicy, and utterly comforting bowl of goodness. The chickpeas add a hearty bite, while the spinach keeps it fresh and vibrant. Serve it with a side of pickled veggies for an extra tangy crunch.
Salmon and Asparagus Ramen Bowl
Unbelievably, we’re about to dive into a dish that’s as fun to make as it is to slurp down—this isn’t your average ramen, folks. Picture this: silky noodles, perfectly pink salmon, and asparagus that’s got just the right amount of crunch, all swimming in a broth that’ll make your taste buds do a happy dance.
Ingredients
- For the broth: 4 cups chicken broth, 2 tbsp soy sauce, 1 tbsp sesame oil
- For the salmon: 2 salmon fillets (6 oz each), 1 tbsp olive oil, salt to taste
- For the veggies and noodles: 1 bunch asparagus (trimmed and cut into 2-inch pieces), 2 packs ramen noodles (discard seasoning packets), 1 tbsp butter
- For garnish: 2 green onions (sliced), 1 tsp sesame seeds
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and place the salmon fillets on it. Drizzle with olive oil and sprinkle with salt. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
- While the salmon bakes, heat the chicken broth in a large pot over medium heat. Stir in soy sauce and sesame oil. Let it simmer gently; this is your flavor base, so no rushing!
- In a separate pan, melt butter over medium heat. Add asparagus and sauté for 3-4 minutes until bright green and slightly tender. Tip: Don’t overcook; asparagus should still have a bit of bite.
- Cook ramen noodles according to package instructions, then drain. Tip: Rinse under cold water to stop the cooking process and prevent mushiness.
- Divide noodles between two bowls. Ladle the hot broth over the noodles, then top with salmon, asparagus, green onions, and sesame seeds. Tip: For an extra kick, add a drizzle of sriracha before serving.
Lusciously layered with textures and flavors, this bowl is a symphony in every spoonful. Serve it with a side of pickled ginger for a tangy twist, or keep it classic with a cold beer on the side.
Kimchi Ramen with Poached Eggs
Hold onto your chopsticks, folks, because we’re diving into a bowl of Kimchi Ramen with Poached Eggs that’s about to rock your taste buds like a K-pop concert in your mouth. This spicy, tangy, umami-packed dish is the perfect pick-me-up for when your soul (and stomach) needs a little extra love.
Ingredients
- For the broth: 4 cups chicken broth, 1 tbsp gochujang (Korean chili paste), 1 tbsp soy sauce, 1 tsp sesame oil
- For the ramen: 2 packs instant ramen noodles (discard the seasoning packets), 1 cup kimchi (chopped), 2 green onions (sliced)
- For the poached eggs: 2 large eggs, 1 tbsp white vinegar
Instructions
- In a medium pot, combine chicken broth, gochujang, soy sauce, and sesame oil. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to let the flavors meld.
- Add the ramen noodles to the broth and cook for 3 minutes, stirring occasionally to prevent sticking.
- While the noodles cook, bring a small pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup, then gently slide them into the water. Poach for 3 minutes for a runny yolk or 4 minutes for a firmer yolk.
- Divide the kimchi between two bowls. Ladle the hot broth and noodles over the kimchi.
- Using a slotted spoon, carefully remove the poached eggs from the water and place one on top of each bowl of ramen.
- Garnish with sliced green onions and serve immediately.
Just imagine the creamy yolk mixing with the spicy broth, creating a symphony of flavors that’ll make you wonder why you ever settled for plain old ramen. Serve it with a side of crispy seaweed snacks for an extra crunch that’ll take this dish from great to ‘can I get your autograph?’ levels of amazing.
Sweet Potato Noodle Ramen with Peanut Sauce
Hold onto your chopsticks, folks, because we’re about to dive into a bowl of Sweet Potato Noodle Ramen with Peanut Sauce that’s so good, it’ll make your taste buds do a happy dance. This dish is the perfect blend of sweet, spicy, and downright delicious, proving that healthy eating doesn’t have to be boring.
Ingredients
- For the noodles:
- 2 large sweet potatoes, spiralized into noodles
- 1 tbsp olive oil
- For the sauce:
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp sriracha
- 1/2 cup warm water
- For garnish:
- 2 green onions, thinly sliced
- 1/4 cup chopped peanuts
- 1 tbsp sesame seeds
Instructions
- Preheat a large skillet over medium heat and add the olive oil.
- Add the sweet potato noodles to the skillet and sauté for 5-7 minutes, until they’re just tender but still have a bit of crunch. Tip: Don’t overcook them, or they’ll turn mushy.
- While the noodles cook, whisk together the peanut butter, soy sauce, maple syrup, sriracha, and warm water in a bowl until smooth. Tip: If the sauce is too thick, add a little more water until it reaches your desired consistency.
- Once the noodles are done, remove the skillet from the heat and pour the peanut sauce over them, tossing to coat evenly.
- Divide the ramen between two bowls and top with green onions, chopped peanuts, and sesame seeds. Tip: For an extra kick, drizzle a little more sriracha on top before serving.
Every bite of this ramen is a symphony of textures, from the crunchy peanuts to the silky smooth peanut sauce coating each noodle. Serve it up in a big bowl with a side of chopsticks and a napkin (because things might get a little messy).
Lemongrass Chicken Ramen
So, you’ve decided to dive into the world of ramen beyond the instant noodles that got you through college, huh? Bold move, my friend, but oh-so-rewarding when you’re slurping down a bowl of this Lemongrass Chicken Ramen that’s bursting with flavors so bright, they’ll make your taste buds do a happy dance.
Ingredients
- For the broth:
- 4 cups chicken broth
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- For the chicken:
- 1 lb chicken breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- For serving:
- 2 packs ramen noodles, cooked according to package instructions
- 2 soft-boiled eggs, halved
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
Instructions
- In a large pot, combine chicken broth, lemongrass, garlic, and ginger. Bring to a boil over high heat, then reduce to a simmer for 20 minutes to infuse the flavors.
- While the broth simmers, marinate the chicken slices in soy sauce, honey, and sesame oil for at least 10 minutes. Tip: The longer you marinate, the more flavorful the chicken!
- Heat a skillet over medium-high heat and cook the marinated chicken for 3-4 minutes on each side until golden and cooked through. Tip: Don’t overcrowd the pan to get a nice sear.
- Remove the lemongrass, garlic, and ginger from the broth with a slotted spoon and discard.
- Divide the cooked ramen noodles between two bowls. Ladle the hot broth over the noodles.
- Top each bowl with the cooked chicken, soft-boiled eggs, green onions, and a sprinkle of sesame seeds. Tip: For an extra kick, add a drizzle of chili oil.
And just like that, you’ve got a bowl of Lemongrass Chicken Ramen that’s a symphony of textures—silky noodles, tender chicken, and that creamy egg yolk that ties everything together. Serve it with a side of kimchi for an extra punch of flavor, or keep it classic and let the lemongrass shine.
Black Garlic Ramen with Roasted Vegetables
Ever had one of those days where you’re craving something umami-packed, slightly mysterious, and downright delicious? Well, buckle up, because this Black Garlic Ramen with Roasted Vegetables is about to take your taste buds on a joyride they won’t forget!
Ingredients
- For the ramen broth:
- 4 cups chicken broth
- 2 tbsp black garlic paste
- 1 tbsp soy sauce
- For the roasted vegetables:
- 1 cup sliced mushrooms
- 1 cup sliced bell peppers
- 2 tbsp olive oil
- Salt to taste
- For serving:
- 2 packs ramen noodles (discard the seasoning packets)
- 2 soft-boiled eggs
- 1 green onion, thinly sliced
Instructions
- Preheat your oven to 400°F (200°C) to get it ready for roasting those veggies to perfection.
- In a large pot, combine chicken broth, black garlic paste, and soy sauce. Bring to a simmer over medium heat, then reduce to low and let it whisper sweet nothings for about 10 minutes.
- Toss the mushrooms and bell peppers with olive oil and a pinch of salt. Spread them on a baking sheet and roast in the oven for 20 minutes, or until they’re showing off some golden edges.
- While the veggies are roasting, cook the ramen noodles according to package instructions, then drain and set aside. Tip: Rinse them under cold water to stop the cooking process and prevent them from getting too cozy.
- Divide the noodles between two bowls. Ladle the broth over the noodles, then top with the roasted vegetables, a soft-boiled egg, and a sprinkle of green onions. Tip: Slice the egg in half to let that yolk ooze into the broth like a lava flow of flavor.
- Serve immediately and dive in. Tip: For an extra kick, a drizzle of chili oil will make this dish sing.
Get ready to slurp your way to happiness with this bowl of deep, complex flavors and textures that play together like old friends. The roasted veggies add a smoky sweetness, while the black garlic broth is the rich, velvety base that ties it all together. And let’s not forget the pièce de résistance—the soft-boiled egg that’s just waiting to burst into the party.
Tom Yum Ramen with Shrimp
Today is ‘2025-06-16 01:14:24.841297’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Tom Yum Ramen with Shrimp’ using the structure below.
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Ingredients
- For the broth: 4 cups chicken broth, 1 tbsp vegetable oil, 2 tbsp tom yum paste, 1 stalk lemongrass (bruised), 3 kaffir lime leaves, 1 inch galangal (sliced), 1 cup coconut milk
- For the shrimp: 12 large shrimp (peeled and deveined), 1 tbsp vegetable oil, 1 tsp salt
- For the ramen: 2 packs ramen noodles (discard seasoning packets), 2 cups water
- For garnish: 1 lime (cut into wedges), 1/4 cup cilantro (chopped), 1 red chili (sliced)
Instructions
- Heat 1 tbsp vegetable oil in a large pot over medium heat. Add the tom yum paste, lemongrass, kaffir lime leaves, and galangal. Stir for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes to infuse the flavors.
- While the broth simmers, heat 1 tbsp vegetable oil in a pan over medium-high heat. Add the shrimp and salt, cooking for 2 minutes per side until pink and opaque. Set aside.
- In a separate pot, bring 2 cups water to a boil. Add the ramen noodles and cook for 3 minutes, then drain.
- Strain the broth to remove the solids, then return it to the pot. Stir in the coconut milk and bring to a gentle simmer.
- Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles, then top with the cooked shrimp.
- Garnish with lime wedges, cilantro, and sliced red chili before serving.
Spicy, tangy, and utterly addictive, this Tom Yum Ramen with Shrimp is a flavor explosion in every bite. Serve it with extra lime wedges on the side for those who dare to amp up the tang!
Vegan Ramen with Tempeh and Greens
So, you’ve decided to dive into the world of vegan ramen, where tempeh and greens reign supreme, and your taste buds are in for a wild ride. This isn’t just any bowl of noodles; it’s a flavor-packed adventure that’ll make you forget meat was ever an option.
Ingredients
- For the broth: 6 cups vegetable broth, 1 tbsp miso paste, 1 tbsp soy sauce, 1 tsp sesame oil
- For the tempeh: 8 oz tempeh, cubed, 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp soy sauce
- For the greens: 2 cups kale, chopped, 1 tbsp olive oil
- For serving: 4 servings ramen noodles, 2 green onions, sliced, 1 tsp sesame seeds
Instructions
- In a large pot, bring the vegetable broth to a boil over high heat. Whisk in the miso paste, soy sauce, and sesame oil until fully dissolved. Reduce heat to low and let simmer for 10 minutes to meld the flavors.
- While the broth simmers, heat 2 tbsp olive oil in a skillet over medium heat. Add the cubed tempeh and cook for 5 minutes, stirring occasionally, until golden brown.
- To the tempeh, add the maple syrup and 1 tbsp soy sauce. Stir to coat and cook for another 2 minutes until the tempeh is sticky and caramelized. Remove from heat and set aside.
- In the same skillet, heat 1 tbsp olive oil over medium heat. Add the chopped kale and sauté for 3 minutes until wilted but still vibrant green.
- Cook the ramen noodles according to package instructions, then drain and divide among four bowls.
- Ladle the hot broth over the noodles, then top with the caramelized tempeh, sautéed kale, sliced green onions, and a sprinkle of sesame seeds.
Crunchy, savory, and slightly sweet, this vegan ramen is a symphony of textures and flavors. Serve it with extra soy sauce on the side for those who dare to dial up the umami even more.
Conclusion
Great news for ramen lovers! Our roundup of 18 delicious, healthy ramen recipes proves that comfort food can be nutritious too. Whether you’re craving something classic or adventurous, there’s a bowl here for you. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.