Easy Homemade Healthy Ramen Bowls

  • Author: Elizabeth Van Lierde
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Yield: 2 1x
  • Category: dinner



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

34 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

sesame seeds

23 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 jalapeƱos, sesame seeds, green onions and soft boiled eggs.

To make 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.