20 Delicious Healthy Ramen Recipes Nutritious

Craving a bowl of ramen that’s as nutritious as it is delicious? You’re in the right place! Our roundup of 20 Delicious Healthy Ramen Recipes transforms this beloved comfort food into a powerhouse of flavor and nutrition. Perfect for busy weeknights or cozy weekends, these recipes promise to satisfy your ramen cravings without the guilt. Dive in and discover your next favorite bowl!

Vegetable Miso Ramen

Just when you thought ramen couldn’t get any better, here comes Vegetable Miso Ramen to prove you wrong. Packed with umami and veggies, it’s a bowl of comfort that’s both hearty and healthy.

Ingredients

• 4 cups of vegetable broth
• 2 tbsp of miso paste
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 inch of ginger, grated
• 2 cups of sliced mushrooms
• 1 cup of chopped kale
• 2 servings of ramen noodles
• a drizzle of sesame oil
• green onions, sliced for garnish

Instructions

1. Heat the vegetable broth in a large pot over medium heat until it simmers.
2. Whisk in the miso paste until fully dissolved, then add a splash of soy sauce for depth.
3. Toss in the minced garlic and grated ginger, letting them infuse the broth for about 2 minutes.
4. Add the sliced mushrooms and chopped kale, cooking until the kale wilts, roughly 3 minutes.
5. Meanwhile, cook the ramen noodles according to package instructions, then drain.
6. Divide the noodles between two bowls, then ladle the hot broth and veggies over them.
7. Finish with a drizzle of sesame oil and a sprinkle of green onions for that extra oomph.

Crave-worthy with its silky noodles and rich, savory broth, this ramen shines with a sprinkle of green onions. Try topping it with a soft-boiled egg for an extra layer of deliciousness.

Chicken and Kale Ramen

Ramen just got a major upgrade with this Chicken and Kale twist—think rich broth, tender noodles, and greens that actually taste good. Bold flavors, minimal effort, max satisfaction.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups of chicken broth
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp of ginger, grated
• 2 packs of ramen noodles (discard the seasoning packets)
• a handful of kale, stems removed and leaves torn
• 2 soft-boiled eggs
• a drizzle of sesame oil
• green onions, sliced for garnish

Instructions

1. Preheat your oven to 375°F. Season the chicken breasts with salt and pepper, then bake for 25 minutes or until the internal temperature hits 165°F. Let rest before slicing.
2. While the chicken cooks, bring the chicken broth to a simmer in a large pot. Stir in the soy sauce, garlic, and ginger. Let it bubble gently for 10 minutes to infuse the flavors.
3. Add the ramen noodles to the broth and cook for 3 minutes, stirring occasionally to prevent sticking. Tip: Keep the noodles al dente for the best texture.
4. Toss in the kale and cook for another 2 minutes until just wilted. Tip: Adding the kale last keeps it vibrant and slightly crisp.
5. Divide the ramen between bowls, top with sliced chicken, halved soft-boiled eggs, a drizzle of sesame oil, and a sprinkle of green onions. Tip: The sesame oil adds a nutty depth, so don’t skip it.

Now, the slurp-worthy broth hugs each noodle, while the kale adds a fresh crunch. Serve it with extra soy sauce on the side for those who dare to go bolder.

Spicy Tofu Ramen

Bold flavors collide in this Spicy Tofu Ramen that’s about to blow your mind. Perfect for those nights when you’re craving something fiery and comforting, without the fuss.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 2 packs of ramen noodles (discard the seasoning packets)
• 4 cups of vegetable broth
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1 tbsp of grated ginger
• A drizzle of sesame oil
• 1 tbsp of chili paste (adjust to your heat preference)
• A handful of chopped green onions
• A sprinkle of sesame seeds

Instructions

1. Heat a drizzle of sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
2. Toss in the cubed tofu, cooking until golden on all sides, roughly 5 minutes. Tip: Don’t stir too often to get a nice crust.
3. Pour in the vegetable broth and a splash of soy sauce, bringing the mixture to a boil.
4. Add the ramen noodles to the boiling broth, cooking for about 3 minutes or until al dente. Tip: Break the noodles in half for easier eating.
5. Stir in the chili paste, adjusting the amount based on how spicy you like it. Tip: Start with less—you can always add more!
6. Divide the ramen into bowls, topping with green onions and a sprinkle of sesame seeds.

Rich in flavor with a kick that builds, this ramen’s tofu adds a satisfying chew. Try serving it with a side of kimchi for an extra tangy crunch.

Shrimp and Zucchini Ramen

Every bite of this Shrimp and Zucchini Ramen is a flavor bomb—quick, easy, and packed with fresh vibes. Perfect for those nights when you need something delicious without the fuss.

Ingredients

• 8 oz ramen noodles (the good, fresh kind)
• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, sliced into thin ribbons
• 4 cups chicken broth (homemade or store-bought)
• 2 tbsp soy sauce (a splash more if you’re feeling it)
• 1 tbsp sesame oil (for that nutty kick)
• 2 cloves garlic, minced (because garlic is life)
• 1 inch ginger, grated (fresh is best)
• A couple of green onions, chopped (for garnish)
• A pinch of red pepper flakes (if you like it spicy)

Instructions

1. Bring a large pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside. Tip: Rinse under cold water to stop the cooking and prevent sticking.
2. In the same pot, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic burn—it’ll turn bitter.
3. Toss in the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
4. Add the zucchini ribbons to the pot and stir-fry for 2 minutes until just tender. Tip: Keep them crisp for texture.
5. Pour in the chicken broth and soy sauce, bringing to a simmer. Let it bubble for 5 minutes to meld the flavors.
6. Divide the noodles between bowls, top with the shrimp and zucchini, then ladle the broth over everything. Garnish with green onions and a pinch of red pepper flakes.

Serve this ramen steaming hot, with the shrimp tender and the zucchini still crisp. The broth is rich with a hint of spice, perfect for slurping up with every noodle. Try adding a soft-boiled egg on top for extra decadence.

Beef and Broccoli Ramen

Get ready to level up your ramen game with this beef and broccoli twist that’s as easy as it is delicious. Grab your chopsticks and let’s dive in.

Ingredients

• 8 oz flank steak, sliced thin against the grain
• 2 packs of instant ramen, seasoning packets discarded
• 2 cups of broccoli florets
• 2 cloves of garlic, minced
• 1 tbsp of ginger, grated
• a splash of soy sauce
• a couple of tbsp of brown sugar
• 1 tbsp of sesame oil
• a dash of red pepper flakes
• 2 cups of water

Instructions

1. Heat sesame oil in a large pan over medium-high heat until shimmering.
2. Add the steak slices and sear for 2 minutes per side until browned. Remove and set aside.
3. In the same pan, toss in garlic and ginger, sautéing for 30 seconds until fragrant.
4. Throw in the broccoli, stirring for 2 minutes until bright green but still crisp.
5. Mix in soy sauce, brown sugar, and red pepper flakes, stirring to coat the broccoli evenly.
6. Pour in water and bring to a boil, then add the ramen noodles.
7. Cook the noodles for 3 minutes, stirring occasionally to prevent sticking.
8. Return the beef to the pan, mixing everything together for a final minute to heat through.

Look at that glossy, saucy goodness clinging to every noodle and piece of beef. The broccoli adds a perfect crunch, making each bite a mix of textures and flavors. Serve it straight from the pan for that authentic, no-fuss vibe.

Egg Drop Ramen Soup

Yes, you heard it right—ramen just got a major upgrade with this Egg Drop Ramen Soup. It’s quick, it’s cozy, and it’s packed with flavor that’ll make your taste buds dance.

Ingredients

• 2 packs of instant ramen (save those flavor packets for another day)
• 4 cups of chicken broth (homemade or store-bought, no judgment here)
• A splash of soy sauce
• A couple of eggs, beaten
• A handful of green onions, chopped
• A drizzle of sesame oil

Instructions

1. Bring the chicken broth to a boil in a medium pot over high heat.
2. Once boiling, add the ramen noodles. Cook for 2 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, slowly drizzle in the beaten eggs, stirring constantly to create those silky ribbons.
4. Add a splash of soy sauce and a drizzle of sesame oil. Stir to combine.
5. Divide the soup into bowls and top with chopped green onions.

Light, comforting, and just the right amount of slurpable, this Egg Drop Ramen Soup is your new go-to for those ‘I need something good and I need it now’ moments. Try adding a sprinkle of chili flakes for a kick or a soft-boiled egg for extra richness.

Pork and Mushroom Ramen

Bold flavors collide in this Pork and Mushroom Ramen—a bowl that’s all about deep umami, silky noodles, and that perfect slurp. Get ready to ditch the takeout menu.

Ingredients

• 2 pork chops, about 1 inch thick
• 4 cups of chicken broth
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp of ginger, grated
• 2 cups of sliced mushrooms
• 2 packs of ramen noodles (discard the seasoning packets)
• a drizzle of sesame oil
• 2 soft-boiled eggs
• a handful of green onions, chopped

Instructions

1. Season the pork chops with salt and pepper. Sear them in a hot pan for 3-4 minutes per side until golden. Let them rest, then slice thin.
2. In a pot, simmer the chicken broth with soy sauce, garlic, and ginger for 10 minutes to infuse the flavors.
3. Add the mushrooms to the broth and cook for another 5 minutes until they’re tender.
4. Cook the ramen noodles according to the package, then drain and divide between two bowls.
5. Ladle the hot broth and mushrooms over the noodles. Top with sliced pork, a soft-boiled egg, and green onions.
6. Finish with a drizzle of sesame oil for that nutty aroma.

Dig into a bowl where the pork is juicy, the broth is rich, and every bite has a mix of textures. Try adding a sprinkle of chili flakes for heat or a squeeze of lime for brightness.

Curry Coconut Ramen

Overwhelm your taste buds with this Curry Coconut Ramen—a creamy, spicy hug in a bowl that’s ridiculously easy to whip up. Perfect for those ‘I need comfort now’ nights.

Ingredients

• a couple of packs of ramen noodles (ditch the seasoning packet)
• a can of coconut milk (go for the full-fat version for extra creaminess)
• a splash of soy sauce
• a tablespoon of curry powder (the secret weapon)
• a handful of chopped green onions (for that fresh crunch)
• a couple of cloves of garlic, minced (because flavor)
• a teaspoon of grated ginger (little zing never hurt nobody)
• a cup of chicken or veggie broth (keep it light or go rich, your call)
• a drizzle of sesame oil (for that nutty finish)

Instructions

1. Heat a large pot over medium heat and add a drizzle of sesame oil. Toss in the garlic and ginger, sautéing until fragrant—about 30 seconds. Tip: Don’t let the garlic burn, or it’ll turn bitter.
2. Pour in the coconut milk, broth, and soy sauce. Whisk in the curry powder until smooth. Bring to a gentle simmer. Tip: Taste as you go—add more curry powder if you’re feeling bold.
3. Drop in the ramen noodles. Cook according to package instructions, usually about 3 minutes. Tip: Stir occasionally to prevent sticking.
4. Once the noodles are tender, remove from heat. Ladle into bowls and top with green onions. Serve immediately. Tip: For an extra kick, add a sprinkle of red pepper flakes.

Mouthwatering and velvety, this ramen is a flavor bomb with just the right amount of heat. Try topping it with a soft-boiled egg or crispy tofu for added protein and texture.

Tom Yum Ramen

Craving a bowl that slaps with flavor and kicks the boredom out of your meal routine? Tom Yum Ramen is your go-to—spicy, tangy, and packed with umami that’ll make your taste buds dance.

Ingredients

• 2 packs of instant ramen noodles (save those seasoning packets for another day)
• 4 cups of chicken broth (homemade or store-bought, no judgment here)
• A splash of fish sauce (trust me, it’s the secret weapon)
• A couple of kaffir lime leaves (fresh or frozen, they’re gold)
• 1 stalk of lemongrass, bruised and chopped (release those aromas)
• A handful of shrimp (peeled and deveined, because nobody likes the crunch of shells)
• A few mushrooms (any kind, but straw mushrooms are classic)
• A glug of coconut milk (for that creamy dreaminess)
• A squeeze of lime juice (fresh only, please)
• A sprinkle of cilantro (because green is good)
• A dash of chili oil (adjust to your heat tolerance)

Instructions

1. In a pot, bring the chicken broth to a boil over medium-high heat. Tip: Skim off any foam for a clearer broth.
2. Toss in the lemongrass and kaffir lime leaves. Let them simmer for 5 minutes to infuse the broth. Tip: Bruising the lemongrass releases more flavor.
3. Add the shrimp and mushrooms. Cook for 2 minutes until the shrimp turns pink. Tip: Don’t overcook the shrimp, or they’ll turn rubbery.
4. Stir in the coconut milk and fish sauce. Let it come back to a gentle boil.
5. Drop in the ramen noodles. Cook for 3 minutes, stirring occasionally to separate the noodles.
6. Kill the heat. Squeeze in lime juice and drizzle with chili oil. Taste and adjust the seasoning if needed.
7. Garnish with cilantro before serving. Tip: Serve immediately to enjoy the noodles at their springy best.

This Tom Yum Ramen is a symphony of textures—silky noodles, plump shrimp, and mushrooms with a bite. The broth? A creamy, spicy, tangy masterpiece. Try topping it with a soft-boiled egg for extra richness.

Seafood Ramen with Lemongrass

Packed with bold flavors, this Seafood Ramen with Lemongrass is your next kitchen adventure. Dive into a bowl where spicy meets soothing, and every slurp is a revelation.

Ingredients

• 8 oz ramen noodles
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and chopped
• 1 cup shrimp, peeled and deveined
• 1 cup scallops
• 4 cups chicken broth
• 1 tbsp soy sauce
• 1 tsp chili paste
• A splash of lime juice
• A handful of cilantro, chopped
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic and lemongrass, sauté for 1 minute until fragrant.
2. Pour in chicken broth and bring to a boil. Tip: Bruising the lemongrass releases more flavor.
3. Add ramen noodles to the boiling broth. Cook for 3 minutes, stirring occasionally.
4. Stir in shrimp and scallops. Cook for another 2 minutes until seafood is just opaque. Tip: Don’t overcook the seafood to keep it tender.
5. Mix in soy sauce, chili paste, and lime juice. Taste and adjust seasoning if needed.
6. Divide into bowls, garnish with cilantro and green onions. Tip: For extra crunch, add some bean sprouts on top.

Silky noodles swim in a fragrant broth, with seafood that’s perfectly tender. Serve it with a side of kimchi for an extra kick, or enjoy as is for a comforting meal that’s anything but ordinary.

Vegetable Curry Ramen

Unleash a flavor bomb with this veggie-packed curry ramen that’s as easy as it is addictive. Perfect for those nights when you crave something hearty but don’t want to fuss.

Ingredients

• 2 cups of vegetable broth
• 1 cup of coconut milk
• a couple of carrots, sliced
• a handful of snow peas
• 1 tbsp of curry powder
• a splash of soy sauce
• 2 packs of ramen noodles (discard the seasoning packets)
• a drizzle of sesame oil

Instructions

1. Heat a large pot over medium heat and add the vegetable broth and coconut milk. Bring to a gentle simmer.
2. Toss in the sliced carrots and snow peas. Let them soften for about 5 minutes, stirring occasionally.
3. Stir in the curry powder and soy sauce. Tip: Toasting the curry powder for 30 seconds before adding can deepen the flavors.
4. Add the ramen noodles to the pot. Cook for 3 minutes, or until the noodles are tender but still have a bit of bite.
5. Finish with a drizzle of sesame oil for that nutty aroma. Tip: A squeeze of lime can brighten up the dish if it feels too heavy.
6. Serve immediately. Tip: Top with crispy tofu or a soft-boiled egg for extra protein.

Bold flavors and creamy textures make this dish a standout. Try serving it with a side of pickled veggies for a tangy contrast.

Chicken Ginger Ramen

Unlock the secret to a cozy night in with this Chicken Ginger Ramen—bold flavors, minimal effort, maximum comfort.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 cups of chicken broth
• a splash of soy sauce
• a thumb-sized piece of ginger, grated
• 2 cloves of garlic, minced
• a couple of green onions, sliced
• 2 packs of ramen noodles (discard the seasoning packets)
• a drizzle of sesame oil
• a handful of spinach leaves
• 1 soft-boiled egg per serving (optional)

Instructions

1. Heat a large pot over medium-high heat and add the chicken breasts. Cook for 5-7 minutes on each side until golden brown. Tip: Don’t move them around too much to get a good sear.
2. Pour in the chicken broth, soy sauce, grated ginger, and minced garlic. Bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Skim off any foam for a clearer broth.
3. Remove the chicken, shred it with two forks, and return it to the pot.
4. Add the ramen noodles and cook for 3 minutes, stirring occasionally.
5. Toss in the spinach and green onions, cooking for another minute until wilted.
6. Drizzle with sesame oil and serve hot, topped with a soft-boiled egg if you’re feeling fancy. Tip: The egg yolk adds a creamy texture that’s next-level.

Ladle this ramen into deep bowls and watch the steam rise. The ginger gives it a warm kick, while the sesame oil adds a nutty finish. Try adding a sprinkle of chili flakes for heat or a squeeze of lime for brightness.

Spicy Beef Ramen

Ramen lovers, buckle up! This Spicy Beef Ramen is a flavor bomb that’ll knock your socks off—quick, easy, and packed with heat.

Ingredients

• 8 oz beef sirloin, sliced thin
• 2 packs of ramen noodles (ditch the seasoning packets)
• 4 cups beef broth
• 1 tbsp soy sauce
• 1 tbsp sriracha (or more if you dare)
• A splash of sesame oil
• A couple of garlic cloves, minced
• 1 tsp ginger, grated
• 2 green onions, chopped
• A handful of bean sprouts
• 1 soft-boiled egg (because ramen isn’t complete without it)

Instructions

1. Heat a splash of sesame oil in a pot over medium-high heat. Toss in the beef slices and sear for 2 minutes until just browned. Remove and set aside.
2. In the same pot, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant—don’t let it burn!
3. Pour in the beef broth and soy sauce. Bring to a boil, then reduce to a simmer. Let it bubble away for 5 minutes to meld the flavors.
4. Stir in the sriracha. Taste and adjust the heat if needed.
5. Add the ramen noodles to the broth. Cook for 3 minutes, stirring occasionally, until they’re just tender.
6. Divide the noodles and broth between two bowls. Top with the seared beef, bean sprouts, green onions, and that glorious soft-boiled egg.

Kick back and enjoy the spicy, savory goodness. The noodles are springy, the broth is rich, and that egg? Pure perfection. Try adding a sprinkle of crushed peanuts for extra crunch.

Tofu and Spinach Ramen

Alright, let’s dive straight into this bowl of comfort. A tofu and spinach ramen that’s quicker than your last Amazon delivery and twice as satisfying.

Ingredients

• 2 packs of instant ramen noodles (save the flavor packets for another day)
• A block of firm tofu, cubed
• A couple of handfuls of fresh spinach
• 4 cups of vegetable broth
• A splash of soy sauce
• A drizzle of sesame oil
• 2 cloves of garlic, minced
• A thumb-sized piece of ginger, grated
• A sprinkle of green onions, chopped

Instructions

1. Heat a drizzle of sesame oil in a pot over medium heat. Toss in the garlic and ginger, sauté until fragrant—about 30 seconds. Tip: Don’t let the garlic burn, or it’ll turn bitter.
2. Pour in the vegetable broth and bring to a simmer. This is your flavor base, so let it bubble gently for 5 minutes to infuse.
3. Add the cubed tofu and a splash of soy sauce. Simmer for another 5 minutes. The tofu will soak up the broth like a sponge.
4. Drop in the ramen noodles (without the flavor packets). Cook for 3 minutes, stirring occasionally to prevent sticking.
5. Toss in the spinach and cook just until wilted—about 1 minute. Tip: Overcooking the spinach will make it mushy, so keep an eye on it.
6. Serve hot, topped with green onions. Tip: A squeeze of lime adds a fresh zing if you’re feeling fancy.

Now, the tofu’s silky, the broth’s rich, and the spinach adds a pop of color. Never underestimate the power of a simple, steaming bowl of ramen to turn your day around.

Pumpkin and Coconut Ramen

Viral on every foodie’s feed, this Pumpkin and Coconut Ramen twists classic flavors into a creamy, dreamy bowl. Grab your chopsticks—it’s slurp-worthy.

Ingredients

• 2 cups of pumpkin puree (the canned kind works wonders)
• 1 can (13.5 oz) of coconut milk (go for full-fat for extra creaminess)
• 4 cups of chicken broth (or veggie, to keep it plant-based)
• 2 packs of ramen noodles (toss the seasoning packets)
• A splash of soy sauce (about 2 tbsp)
• A couple of garlic cloves, minced
• 1 tbsp of ginger, grated (fresh is best)
• A drizzle of sesame oil (for that nutty finish)
• Toppings: green onions, sliced; a handful of cilantro; chili flakes if you like heat

Instructions

1. In a large pot, sauté the minced garlic and grated ginger in a drizzle of sesame oil over medium heat until fragrant, about 1 minute.
2. Pour in the pumpkin puree, coconut milk, and chicken broth. Whisk until smooth and bring to a gentle simmer.
3. Add a splash of soy sauce to the broth. Let it simmer for 10 minutes to meld the flavors—stir occasionally.
4. While the broth simmers, cook the ramen noodles according to the package instructions, then drain and set aside.
5. Divide the noodles between bowls. Ladle the hot broth over the noodles.
6. Top with green onions, cilantro, and a sprinkle of chili flakes for a kick.

Bold flavors meet in this bowl—creamy coconut, earthy pumpkin, and a hint of spice. Serve it with a side of crispy tofu or a soft-boiled egg to make it a meal.

Chicken and Corn Ramen

Hungry for something that’s cozy but kicks? Chicken and Corn Ramen is your weeknight hero—quick, creamy, and packed with crunch.

Ingredients

• 2 boneless chicken breasts
• 4 cups chicken broth
• 2 packs ramen noodles (seasoning packets discarded)
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• A splash of lime juice
• A couple of green onions, sliced
• 1 tsp grated ginger
• 1 clove garlic, minced

Instructions

1. Heat a large pot over medium-high heat. Add sesame oil.
2. Throw in the chicken breasts, cooking for 5-7 minutes per side until golden. Tip: Don’t move them around too much for that perfect sear.
3. Remove chicken, shred it with two forks, and set aside.
4. In the same pot, sauté garlic and ginger for 30 seconds until fragrant.
5. Pour in chicken broth and soy sauce, bringing to a boil.
6. Add ramen noodles and corn, cooking for 3 minutes until noodles are tender. Tip: Break the noodles in half for easier slurping.
7. Stir in shredded chicken and lime juice, heating through for 1 minute.
8. Garnish with green onions. Tip: Save some green parts for a pop of color on top.

Now, the broth is rich, the chicken’s tender, and the corn adds sweet bursts. Serve it with extra lime wedges or a soft-boiled egg for that Instagram-worthy bowl.

Beef and Bean Sprout Ramen

Elevate your ramen game with this beef and bean sprout twist—quick, crunchy, and packed with umami. Perfect for those late-night cravings or a lazy dinner win.

Ingredients

• 2 packs of instant ramen (save those flavor packets)
• 1/2 lb of thinly sliced beef (ribeye works magic here)
• A couple of handfuls of fresh bean sprouts
• 2 green onions, sliced on the diagonal
• A splash of soy sauce
• 1 tbsp of sesame oil
• A pinch of red pepper flakes (because why not?)
• 4 cups of water

Instructions

1. Heat the sesame oil in a pot over medium-high heat until it shimmers—about 30 seconds.
2. Toss in the beef slices, searing them for 1-2 minutes per side until just browned. Tip: Don’t overcrowd the pot to get that perfect sear.
3. Pour in the water and bring to a rolling boil. This is your broth base, so let it get friendly with the beef flavors.
4. Crack open the ramen packs, add the noodles to the pot, and cook for 3 minutes. Tip: Keep the noodles al dente by setting a timer.
5. Stir in the flavor packets, a splash of soy sauce, and a pinch of red pepper flakes. Taste and adjust—bold flavors win here.
6. Add the bean sprouts and green onions in the last 30 seconds of cooking. Tip: This keeps them crisp and fresh.
7. Divide into bowls, making sure each gets plenty of beef, sprouts, and that rich broth.

Crunchy bean sprouts and tender beef slices swim in a deeply savory broth, with just enough heat to keep things interesting. Try topping with a soft-boiled egg or extra green onions for that Instagram-worthy finish.

Vegetable and Tofu Ramen

Fire up your taste buds with this veggie-packed, tofu-loaded ramen that’s a hug in a bowl. Perfect for those chilly nights or when you’re craving something hearty yet healthy.

Ingredients

• 8 oz of firm tofu, pressed and cubed
• 4 cups of vegetable broth
• 2 packs of ramen noodles, seasoning packets discarded
• a couple of carrots, thinly sliced
• a handful of baby spinach
• 2 green onions, chopped
• a splash of soy sauce
• 1 tbsp of sesame oil
• a pinch of red pepper flakes
• 1 clove of garlic, minced

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and red pepper flakes, sauté for 30 seconds until fragrant.
2. Toss in the tofu cubes, cook until golden on all sides, about 5 minutes. Tip: Pressing the tofu removes excess water, making it crispier.
3. Pour in the vegetable broth and bring to a boil. Add the ramen noodles and carrots, cook for 3 minutes.
4. Stir in the baby spinach and green onions, cook for another minute until the spinach wilts. Tip: Adding the greens last keeps them vibrant and nutritious.
5. Finish with a splash of soy sauce, give it a good stir. Tip: Taste and adjust the seasoning with more soy sauce if needed, but go easy—it’s salty!

Rich in flavors and textures, this ramen boasts silky noodles, crispy tofu, and fresh veggies. Serve it with extra green onions on top or a soft-boiled egg for an extra protein kick.

Chicken and Cabbage Ramen

Skip the takeout—this Chicken and Cabbage Ramen is your new weeknight hero. **Sizzle** up some tender chicken, crisp cabbage, and slurp-worthy noodles in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin
• a splash of sesame oil
• a couple of garlic cloves, minced
• 1 tbsp ginger, grated
• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1/2 head of cabbage, shredded
• 2 packs of ramen noodles (discard the seasoning packets)
• a handful of green onions, chopped
• a sprinkle of sesame seeds

Instructions

1. Heat a large pot over medium-high heat and add a splash of sesame oil.
2. Add the sliced chicken, cooking for 5-6 minutes until no longer pink. Tip: Don’t overcrowd the pot to get a nice sear.
3. Toss in the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
4. Pour in the chicken broth, soy sauce, and mirin, bringing to a boil.
5. Drop in the shredded cabbage, cooking for 3-4 minutes until slightly softened.
6. Add the ramen noodles, cooking for another 3 minutes until tender. Tip: Stir occasionally to prevent sticking.
7. Divide into bowls and top with green onions and sesame seeds. Tip: For extra crunch, add a soft-boiled egg or nori strips.

Zesty with a hint of sweetness, this ramen balances tender chicken and crisp cabbage perfectly. Serve it straight from the pot for that authentic, communal vibe.

Spicy Seafood Ramen

Kick off your taste buds with this Spicy Seafood Ramen that’s all about bold flavors and fiery kicks. Perfect for those nights when you crave something hot and hearty without the fuss.

Ingredients

• 2 packs of ramen noodles (ditch the seasoning packet)
• 4 cups of chicken broth (go for low-sodium to control the salt)
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp of grated ginger
• a handful of shrimp, peeled and deveined
• a handful of scallops
• 1 tbsp of chili oil (adjust if you’re not into too much heat)
• a bunch of green onions, sliced
• a soft-boiled egg per bowl (because runny yolks make everything better)
• a sprinkle of sesame seeds for that crunch

Instructions

1. Bring the chicken broth to a boil in a pot, then lower to a simmer. Tip: Simmering unlocks deeper flavors.
2. Toss in the garlic and ginger, let them infuse for about 2 minutes until fragrant.
3. Add the shrimp and scallops, cook for 3-4 minutes until they’re just opaque. Tip: Overcooking seafood turns it rubbery.
4. Stir in the chili oil and soy sauce, let the broth simmer for another minute to blend the flavors.
5. Cook the ramen noodles separately according to package instructions, then drain. Tip: Rinsing noodles stops them from sticking.
6. Divide the noodles between bowls, ladle the spicy seafood broth over them.
7. Top each bowl with green onions, a soft-boiled egg, and a sprinkle of sesame seeds.

Ramen that’s got it all—silky noodles, tender seafood, and a broth with a kick that lingers. Serve it with extra chili oil on the side for those who dare.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and healthy ramen recipes as much as we loved rounding them up for you! Each dish offers a nutritious twist on the classic comfort food, perfect for any home cook looking to spice up their meal routine. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next kitchen adventure. Happy cooking!