Easy homemade healthy ramen bowls! Basically chicken noodle soup’s Asian cousin, sans the chicken.
These healthy ramen bowls are so flavorful and the perfect comfort food when you’re sick. My homemade healthy ramen noodles are packed with vegetables to make you stronger and I used easy dried packaged ramen noodles because no recipe when you’re sick should be complicated! Just be sure to swap out the sodium packed flavorings in Top Ramen and follow the recipe below to season these healthy ramen bowls up!
Well guys, the inevitable happened. I finally got sick. The kind of sickness that usually just comes once a year in the middle of winter. Is it just me or does everyone get one bad cold each year? I came down with it in Colorado on a photoshoot with Purely Elizabeth and luckily I was headed home that night or I would have been in real trouble.
This is going to sound so strange but I think my mind was actually happy I came down with a cold. Of course it was terrible and wished that I would magically spring off the couch back to normal health. But, for the first time in a few months I was actually and totally pinned down to the couch. My body wasn’t going to let me go anywhere and I was really grateful for it. I run myself to my very last leg far too often. Anyone will tell you that you’ll never work harder than you will on your own business. I seriously love what I do and I can never get enough but like everything, balance is so important.
I spent a solid 36 hours this weekend on the couch re-watching all of the Twilight movies and eating chicken noodle soup for every meal (that was so graciously brought to me a la my boyfriend). For the first time I actually had 0 desire to work. Not even scroll through Insta. I literally just wanted to lie there like a limp noodle and nurse myself back to healthy one Kristen Stewart and Robert Pattinson cheesy scene at a time. I will admit I got way too into the Twilight movies and watched them all twice #thankyouhulu I took naps during most of them and felt like I didn’t experience all the vampire/ware-wolf’s in their glory.
The biggest lessons I learned from this 36 hour cold were never run myself so much that I have to actually get sick to slow down. Second lesson, adding miso paste and sriracha to canned chicken noodle soup is the best thing to happen to chicken noodle soup… EVER. Jared left me for work on Friday with some Dayquil, a cold buster from Starbucks, a few cans of chicken noodle soup and some Top Ramen. I love a classic soup when I’m sick, but I sipped one spoonful and realized this concoction was def going to need some hot sauce if I was going to get it down. I also had some leftover miso soup packets from Jared’s last trip to Japan and figured it would give the chicken noodle soup a nice umami flavor. Hands down best thing to ever happen to canned chicken noodle soup.
By the time Sunday night came around I was so inspired by my miso accident that I knew I needed to really get in the kitchen and experiment with some asian soup flavors. Simultaneously, this soup experiment also needed to require little effort because I was still very much not feeling well and I had Breaking Dawn Part II to finish #priorities. Hence these homemade easy healthy ramen bowls were made! I basically just used up the vegetables I had in the fridge, added chicken broth, some seasoning and plopped in two dried ramen packages.
Honestly this easy ramen recipe took about twenty minutes to come together and tasted like heaven while I was sick. I didn’t want to fuss with any protein (except a jammy egg, because a Jammy egg is always a good idea) plus it helped keep these healthy ramen bowls, healthier! I love a good kitchen sink soup and this one hit home with all the right flavors. Feel free to swap in whatever vegetables you have on hand and add extra sriracha if you need to clean your sinuses.
Other cozy recipes I love when I’m sick:Print
3 tablespoons olive oil
1 cup shredded carrots
2 cups thinly sliced mushrooms
3 garlic cloves minced
1 thumb of ginger grated
2 teaspoons sesame oil
6 cups vegetable or chicken broth
3–4 tablespoons low sodium soy sauce
A healthy squirt of sriracha (more if you like it spicy)
2– packages of dried top ramen (discard flavorings)
3 cups of kale or spinach thinly sliced
1 jalapeno thinly sliced
1 cup green onions, thinly sliced
2–3 eggs soft boiled
In a large dutch oven or stock pot heat olive oil on medium heat. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
Add in broth, soy sauce, and sriracha and bring ramen to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!). Once eggs are finished cooking immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.