Healthy Ramen Bowl Recipe

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This healthy ramen bowl recipe is a delicious, hearty vegetarian meal full of nutritious ingredients. Lots of flavors and textures in one bowl!

I found these great gluten-free ramen noodles at Costco recently, and I knew my husband would be happy to see them in the cabinet. He loves noodles for a weekend lunch.

This version is made up of organic brown rice flour and millet, and it tastes very similar to regular ramen. These noodles remind me of the cheap college staple meal, and I wanted to give them a healthy upgrade.

This healthy ramen bowl recipe is a much better way to enjoy the classic squiggly noodles. Flavored with fresh ginger, broth, and soy sauce, this dish is loaded with vegetables and topped with hard boiled eggs for protein.

You can shorten the cook time for the eggs if you prefer the soft boiled version. And if you can’t find whole grain ramen noodles, substitute soba noodles or whole grain spaghetti.

And try my peanut ramen noodle salad for another delicious recipe using these noodles.

Healthy Ramen Bowl Recipe

This healthy ramen bowl recipe is a delicious, hearty vegetarian meal full of nutritious ingredients.

$1.20 per serving

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Ramen

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6

Calories: 272kcal

Author: Annemarie Rossi

Ingredients

• 6 hard boiled eggs
• 1 tbs olive oil
• 1 tsp grated fresh ginger
• 1 red pepper sliced
• 4 oz mushrooms sliced
• 4 cups sliced cabbage
• 7.5 oz gluten-free ramen noodles
• 2 cups broth
• 2 tbs soy sauce or to taste
• 1 carrot grated
• 2 scallions chopped

Instructions

• In a medium pot, bring 8 cups of water to a low boil and carefully add 6 eggs. Gently simmer for 12 minutes. Remove the eggs from the pot and set aside to cool. (Keep the water in the pot so you can use it to cook the noodles.) Once the eggs are cool enough to handle, remove the peel and cut each egg in half. Set aside.
• In a skillet over medium low heat, cook the ginger in the olive oil for a minute. Then add the red pepper and mushrooms to the skillet. Cover and saute for 3 minutes, stirring occasionally. Then add the sliced cabbage and cook for another minute. Add the broth and soy sauce, heat briefly, then remove the skillet from the stove and set aside.
• Meanwhile, return the medium pot from the eggs to the stove and bring to a boil. Cook the noodles according to the package directions (about 3 minutes), then drain. Add the noodles to the skillet with the vegetables. Stir to combine.
• Divide the ramen among 6 bowls. Top with carrots, scallions, and hard boiled eggs, and serve warm.

Nutrition Estimate

Calories: 272kcal

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Healthy Ramen Recipe Price Breakdown

This recipe costs $7.17 to make, or $1.20 per serving. This is a bit more expensive than the cheap ramen cups that kept many of us going through college, but this version is a whole lot healthier and tastier!