Dive into a world where comfort meets nutrition with these 26 healthy ramen recipes! Perfect for busy weeknights or cozy weekends, these bowls are packed with flavor and wholesome ingredients. Whether you’re craving something spicy, savory, or light, we’ve got you covered. Get ready to transform your meals—let’s explore these delicious options together!
Spicy Miso Tofu Ramen with Bok Choy
A bowl of spicy miso ramen has been my go-to comfort food ever since I discovered it during a rainy day in Portland—there’s something magical about how the heat warms you from the inside out. As a busy home cook, I love that this version comes together quickly with minimal ingredients, and I often double the recipe to have leftovers for lunch the next day. Let’s dive into making this cozy, flavorful dish that’s perfect for any weeknight.
Ingredients
– Miso paste – 3 tbsp
– Vegetable broth – 4 cups
– Ramen noodles – 8 oz
– Firm tofu – 14 oz, cubed
– Bok choy – 2 heads, chopped
– Soy sauce – 2 tbsp
– Sriracha – 1 tbsp
– Sesame oil – 1 tsp
Instructions
1. In a large pot, heat sesame oil over medium heat for 1 minute until shimmering.
2. Add cubed tofu and cook for 5 minutes, stirring occasionally, until lightly browned on all sides—this helps it hold its shape in the broth.
3. Pour in vegetable broth and bring to a boil over high heat, which should take about 3 minutes.
4. Reduce heat to medium-low and whisk in miso paste until fully dissolved, avoiding boiling afterward to preserve its flavor.
5. Stir in soy sauce and sriracha, then simmer uncovered for 5 minutes to let the flavors meld.
6. Add chopped bok choy and cook for 3 minutes until leaves are wilted but still bright green, keeping them crisp for texture.
7. In a separate pot, cook ramen noodles according to package directions, usually boiling for 4 minutes, then drain thoroughly.
8. Divide noodles into bowls and ladle the hot broth with tofu and bok choy over them. Last night, I served this ramen with an extra drizzle of sriracha and a sprinkle of sesame seeds for crunch—the silky noodles soak up the umami-rich broth, while the tofu adds a hearty bite that makes every spoonful satisfying.
Vegan Mushroom and Spinach Ramen Bowl
Every time I crave something warm and comforting, this vegan ramen bowl is my go-to. It’s packed with earthy mushrooms and fresh spinach that make it feel both nourishing and indulgent. I love how quick it is to whip up on a busy weeknight—it’s become a staple in my kitchen.
Ingredients
– Vegetable broth – 4 cups
– Ramen noodles – 8 oz
– Cremini mushrooms – 8 oz, sliced
– Fresh spinach – 2 cups
– Soy sauce – 2 tbsp
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it—this releases its flavor best.
3. Add sliced cremini mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and start to brown.
4. Pour in vegetable broth and bring to a boil over high heat.
5. Add ramen noodles and reduce heat to medium, simmering for 4 minutes until noodles are tender but still firm.
6. Stir in soy sauce and fresh spinach, cooking for 1 more minute until spinach wilts.
7. Remove from heat and let sit for 2 minutes to allow flavors to meld—this resting time makes a big difference in depth.
8. Ladle into bowls and serve immediately.
Hearty and satisfying, this bowl has a rich umami broth with tender noodles and a pop of green from the spinach. I love topping it with a sprinkle of sesame seeds or a dash of chili oil for extra warmth and crunch.
Ginger Chicken Ramen with Zoodles
Perfectly cozy and packed with flavor, this ginger chicken ramen with zoodles has become my go-to comfort meal on busy weeknights—it’s quick, healthy, and always hits the spot. I love how the zoodles keep it light but still satisfying, and the ginger adds that warm kick that just feels like a hug in a bowl. Honestly, it’s the kind of dish I whip up when I’m craving something nourishing without spending hours in the kitchen.
Ingredients
– Chicken breast – 1 lb
– Ginger – 2 tbsp, minced
– Garlic – 2 cloves, minced
– Low-sodium soy sauce – ¼ cup
– Chicken broth – 4 cups
– Ramen noodles – 2 packs (discard seasoning)
– Zucchini – 2 medium, spiralized
– Sesame oil – 1 tbsp
– Green onions – 2, sliced
Instructions
1. Slice the chicken breast into thin, ½-inch strips for even cooking.
2. Heat 1 tbsp sesame oil in a large pot over medium-high heat until shimmering, about 1 minute.
3. Add the chicken strips and cook for 5–6 minutes, stirring occasionally, until no longer pink and lightly browned.
4. Tip: Don’t overcrowd the pot to ensure the chicken browns properly instead of steaming.
5. Add the minced ginger and garlic to the pot and sauté for 1 minute until fragrant.
6. Pour in ¼ cup low-sodium soy sauce and 4 cups chicken broth, then bring to a boil over high heat.
7. Reduce heat to medium and simmer for 10 minutes to let the flavors meld.
8. Add the ramen noodles (without seasoning) and cook for 3 minutes, stirring occasionally, until tender.
9. Tip: Break the noodles slightly before adding for easier eating.
10. Stir in the spiralized zucchini and cook for 2 minutes until just softened but still crisp.
11. Tip: Avoid overcooking the zoodles to maintain their texture and prevent sogginess.
12. Remove from heat and ladle into bowls, then garnish with sliced green onions.
Zesty and slurp-worthy, this ramen boasts a tender chicken and al dente noodle combo with zoodles that add a fresh crunch. The ginger-infused broth is deeply savory with a hint of warmth, making it perfect for a cozy dinner—try topping it with a soft-boiled egg or a sprinkle of chili flakes for an extra kick!
Healthy Shrimp and Avocado Ramen
Bust out those bowls, friends—this Healthy Shrimp and Avocado Ramen is my go-to when I need something quick, nourishing, and totally Instagram-worthy. I whipped it up just last week after a hectic day, and it hit the spot without any guilt.
Ingredients
– Ramen noodles – 4 oz
– Shrimp – 8 oz, peeled and deveined
– Avocado – 1, sliced
– Chicken broth – 4 cups
– Soy sauce – 2 tbsp
– Ginger – 1 tsp, grated
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Lime – 1, juiced
Instructions
1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Tip: Don’t let the garlic brown to avoid bitterness.
4. Pour in chicken broth and bring to a boil.
5. Add ramen noodles and cook for 3 minutes, stirring occasionally.
6. Stir in soy sauce and lime juice.
7. In a separate skillet, cook shrimp over medium-high heat for 2 minutes per side until pink and opaque.
8. Tip: Pat shrimp dry before cooking for a better sear.
9. Divide the broth and noodles into bowls.
10. Top with cooked shrimp and sliced avocado.
11. Tip: Add avocado just before serving to keep it from browning.
What a delight—the creamy avocado melts into the savory broth, while the shrimp adds a juicy pop. Serve it with extra lime wedges for a zesty kick, or sprinkle with sesame seeds if you’re feeling fancy.
Turmeric and Coconut Milk Ramen Soup
My kitchen always smells incredible when I’m simmering this golden broth—it’s become my go-to comfort food on chilly evenings when I need something both nourishing and vibrant. There’s something magical about how turmeric and coconut milk come together to create a soup that feels like a warm hug in a bowl.
Ingredients
– Ramen noodles – 4 oz
– Coconut milk – 1 cup
– Turmeric powder – 1 tsp
– Vegetable broth – 2 cups
– Soy sauce – 1 tbsp
– Ginger – 1 tbsp, minced
– Garlic – 2 cloves, minced
– Scallions – 2, sliced
Instructions
1. In a medium pot, combine 2 cups of vegetable broth, 1 cup of coconut milk, 1 tsp turmeric powder, 1 tbsp minced ginger, and 2 minced garlic cloves over medium heat.
2. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 10 minutes to allow the flavors to meld. (Tip: Don’t let it boil vigorously, as high heat can cause the coconut milk to separate.)
3. Add 4 oz of ramen noodles to the simmering broth and cook for 4 minutes, stirring occasionally to prevent sticking.
4. Stir in 1 tbsp of soy sauce and cook for another 1 minute.
5. Remove the pot from heat and let it sit for 2 minutes to allow the noodles to absorb more flavor. (Tip: Letting it rest off the heat ensures the noodles don’t overcook and become mushy.)
6. Ladle the soup into bowls and top with sliced scallions. (Tip: For extra freshness, add the scallions just before serving to keep their crisp texture.)
Lusciously creamy with a subtle earthy warmth from the turmeric, this soup has a smooth broth that clings perfectly to the tender noodles. I love serving it with a squeeze of lime or a sprinkle of red pepper flakes for an extra kick—it’s a bowl that always leaves me feeling cozy and satisfied.
Lemongrass and Lime Infused Ramen
Whenever I’m craving something both comforting and refreshing, this lemongrass and lime ramen hits the spot—it’s my go-to after a long day, inspired by a trip to a tiny noodle shop in Portland. The bright, citrusy aroma always takes me right back to that cozy corner booth!
Ingredients
– Ramen noodles – 2 packs
– Vegetable broth – 4 cups
– Lemongrass stalk – 1, bruised
– Lime – 1, juiced
– Soy sauce – 2 tbsp
– Green onions – 2, sliced
– Chili flakes – ½ tsp
Instructions
1. Pour 4 cups of vegetable broth into a medium pot and place it over high heat.
2. Bruise the lemongrass stalk by gently crushing it with the flat side of a knife to release its oils, then add it to the broth.
3. Bring the broth to a boil, then reduce the heat to low and let it simmer for 10 minutes to infuse the lemongrass flavor.
4. Remove and discard the lemongrass stalk from the broth using tongs.
5. Add the ramen noodles to the broth and cook for 3 minutes, stirring occasionally to prevent sticking.
6. Stir in 2 tbsp of soy sauce and the juice of 1 lime until well combined.
7. Divide the ramen into bowls and top with sliced green onions and ½ tsp of chili flakes.
Vibrant and zesty, this ramen boasts a silky broth with a tangy kick from the lime, while the noodles remain delightfully chewy. For a fun twist, serve it with a side of crispy tofu or a soft-boiled egg to soak up those bright flavors—it’s a bowl that never fails to impress!
Gluten-Free Vegetable Ramen Stir-Fry
Warm, savory, and packed with fresh veggies—this gluten-free ramen stir-fry has become my go-to weeknight dinner. I love how quick it is to throw together, especially after a long day when I’m craving something wholesome but don’t want to fuss over complicated recipes.
Ingredients
– Gluten-free ramen noodles – 8 oz
– Vegetable oil – 2 tbsp
– Garlic – 2 cloves, minced
– Carrot – 1, julienned
– Bell pepper – 1, sliced
– Soy sauce (gluten-free) – 3 tbsp
– Sesame oil – 1 tsp
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the gluten-free ramen noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly in a colander and set aside.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the minced garlic and sauté for 30 seconds until fragrant.
6. Toss in the julienned carrot and sliced bell pepper, stirring constantly for 3 minutes until slightly softened.
7. Pour in the gluten-free soy sauce and sesame oil, mixing well to coat the vegetables.
8. Add the drained noodles to the skillet, using tongs to combine everything evenly for 2 minutes.
9. Remove from heat and serve immediately.
Vibrant and satisfying, this stir-fry boasts a perfect chew from the noodles and a crisp-tender bite from the veggies. The umami-rich soy sauce ties it all together—try topping it with a soft-boiled egg for extra creaminess!
Miso Kale Ramen with Soft-Boiled Egg
Oh my goodness, have I got a cozy bowl for you! After a long day of testing recipes, this miso kale ramen has become my go-to comfort food—it’s hearty, nourishing, and comes together in no time. I love how the savory miso pairs with the earthy kale, and that soft-boiled egg? Pure perfection.
Ingredients
– Ramen noodles – 4 oz
– Kale – 2 cups, chopped
– White miso paste – 2 tbsp
– Vegetable broth – 4 cups
– Eggs – 2
– Soy sauce – 1 tbsp
– Sesame oil – 1 tsp
Instructions
1. Fill a medium pot with water and bring it to a boil over high heat.
2. Gently lower 2 eggs into the boiling water using a spoon and set a timer for 7 minutes for a soft-boiled consistency.
3. While the eggs cook, heat 4 cups of vegetable broth in a separate pot over medium heat until it simmers.
4. Whisk 2 tbsp of white miso paste into the simmering broth until fully dissolved to avoid clumps.
5. Add 2 cups of chopped kale to the broth and simmer for 3 minutes until slightly wilted but still vibrant green.
6. Stir in 1 tbsp of soy sauce and 1 tsp of sesame oil into the broth mixture.
7. Once the eggs have cooked for 7 minutes, transfer them immediately to a bowl of ice water to stop the cooking process and make peeling easier.
8. Cook 4 oz of ramen noodles in the boiling water according to package instructions, usually about 3-4 minutes, then drain.
9. Peel the cooled eggs and slice them in half lengthwise.
10. Divide the drained noodles between two bowls, ladle the miso-kale broth over them, and top each bowl with a halved soft-boiled egg.
Keep this dish simple and soul-warming; the broth should be rich from the miso, with the kale adding a slight crunch. For a fun twist, sprinkle with toasted sesame seeds or a dash of chili oil right before serving—it’s all about that cozy, umami-packed slurp!
High-Protein Turkey and Quinoa Ramen
When I first tried making ramen at home, I was intimidated by the complexity, but this high-protein version with turkey and quinoa has become my go-to comfort food—it’s surprisingly simple and packed with flavor that keeps me coming back for more. I love how it satisfies my cravings while fueling my body after a workout or a long day.
Ingredients
– Ground turkey – 1 lb
– Quinoa – 1 cup
– Chicken broth – 4 cups
– Soy sauce – 2 tbsp
– Ginger – 1 tbsp, minced
– Garlic – 2 cloves, minced
– Eggs – 2
– Green onions – 2, sliced
Instructions
1. In a large pot, heat 1 tablespoon of oil over medium-high heat for 1 minute until shimmering.
2. Add 1 lb of ground turkey and cook for 5-7 minutes, breaking it into small pieces with a spoon, until no pink remains. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in 1 tbsp minced ginger and 2 cloves minced garlic, cooking for 1 minute until fragrant.
4. Pour in 1 cup quinoa and 4 cups chicken broth, bringing to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 15 minutes until quinoa is tender and liquid is absorbed. Tip: Keep the lid on to trap steam and cook quinoa evenly.
6. While simmering, fill a small saucepan with water, bring to a boil over high heat, and gently add 2 eggs, boiling for 6 minutes for soft-boiled yolks.
7. Remove eggs, place in ice water for 2 minutes to stop cooking, then peel and set aside.
8. Stir 2 tbsp soy sauce into the quinoa mixture and simmer for 2 more minutes. Tip: Add soy sauce at the end to preserve its flavor and avoid over-salting.
9. Ladle the ramen into bowls, top with halved soft-boiled eggs and sliced green onions.
But the best part is the texture—the quinoa adds a delightful chewiness that pairs perfectly with the tender turkey, while the soft-boiled eggs ooze richness into every bite. Serve it with a sprinkle of extra green onions for a fresh crunch, or add a dash of chili oil if you like a bit of heat; it’s a bowl that feels both nourishing and indulgent.
Soba Noodle Ramen with Sesame Dressing
Tuesdays are my noodle nights, and this soba ramen has become my go-to comfort bowl after discovering it during a rainy afternoon when I needed something quick yet satisfying. There’s something magical about how the sesame dressing clings to those slippery noodles.
Ingredients
– Soba noodles – 8 oz
– Water – 8 cups
– Soy sauce – 3 tbsp
– Rice vinegar – 2 tbsp
– Sesame oil – 1 tbsp
– Honey – 1 tsp
– Garlic – 1 clove
– Green onions – 2
– Sesame seeds – 1 tsp
Instructions
1. Bring 8 cups of water to a rolling boil in a large pot over high heat.
2. Add 8 oz of soba noodles and cook for 4-5 minutes, stirring occasionally to prevent sticking (tip: test a noodle at 4 minutes for perfect al dente texture).
3. Drain noodles immediately and rinse under cold water to stop cooking and remove excess starch.
4. Mince 1 clove of garlic finely.
5. Thinly slice 2 green onions, separating white and green parts.
6. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp honey, minced garlic, and white parts of green onions until emulsified.
7. Toss cooled soba noodles with the dressing mixture until evenly coated.
8. Garnish with green onion tops and 1 tsp sesame seeds.
Serving this chilled lets the flavors meld beautifully—the noodles stay springy while the sesame dressing adds a nutty richness. I love adding extra crunch with cucumber matchsticks or a soft-boiled egg for contrast!
Green Tea Ramen with Tofu and Peas
Excited to share this refreshing twist on ramen that I stumbled upon during a spring cleaning session when I found some forgotten matcha powder in my pantry! It’s become my go-to quick lunch when I want something light yet satisfying.
Ingredients
– Ramen noodles – 4 oz
– Firm tofu – 8 oz
– Frozen peas – ½ cup
– Matcha powder – 1 tbsp
– Soy sauce – 2 tbsp
– Vegetable broth – 4 cups
– Sesame oil – 1 tsp
Instructions
1. Drain the tofu and press it between paper towels for 5 minutes to remove excess moisture (this helps it crisp up better).
2. Cut the pressed tofu into ½-inch cubes.
3. Heat a non-stick skillet over medium-high heat and add the tofu cubes.
4. Cook the tofu for 4-5 minutes per side until golden brown and crispy.
5. Bring the vegetable broth to a boil in a medium pot over high heat.
6. Whisk the matcha powder into the boiling broth until fully dissolved.
7. Add the ramen noodles to the matcha broth and cook for 3 minutes.
8. Stir in the frozen peas and cook for 1 more minute.
9. Remove the pot from heat and stir in the soy sauce and sesame oil.
10. Divide the noodles and broth between two bowls.
11. Top each bowl with the crispy tofu cubes.
Velvety smooth broth meets satisfying chew from the noodles, while the peas add pops of sweetness against the savory tofu. I love garnishing with extra matcha dust or serving with pickled ginger on the side for an extra flavor dimension!
Spiralized Sweet Potato Ramen with Almond Sauce
My kitchen always smells like autumn when I spiralize sweet potatoes—it’s my favorite way to sneak veggies into a cozy meal. This ramen came about one rainy evening when I craved something creamy but light, and wow, did it hit the spot!
Ingredients
– Spiralized sweet potato – 4 cups
– Almond butter – ¼ cup
– Soy sauce – 2 tbsp
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Water – ½ cup
– Sesame seeds – 1 tsp
Instructions
1. Heat olive oil in a large skillet over medium heat (350°F) until it shimmers lightly. 2. Add minced garlic and sauté for 1 minute until fragrant but not browned. Tip: Keep the heat medium to avoid burning the garlic, which can turn bitter. 3. Spiralize the sweet potato into noodle-like strands using a spiralizer tool. 4. Add spiralized sweet potato to the skillet and toss to coat with oil and garlic. 5. Cook for 5 minutes, stirring occasionally, until the sweet potato softens slightly but remains al dente. Tip: Don’t overcook—the noodles should have a slight bite for the best texture. 6. In a small bowl, whisk together almond butter, soy sauce, and water until smooth and creamy. Tip: If the sauce is too thick, add a splash more water to reach a pourable consistency. 7. Pour the almond sauce over the sweet potato noodles in the skillet. 8. Stir gently to combine and heat through for 2 minutes until everything is warmed and well-coated. 9. Remove from heat and sprinkle with sesame seeds. How satisfying is that first slurp? The sweet potato noodles are tender yet firm, soaking up the rich, nutty sauce with a hint of umami from the soy. Try topping it with a soft-boiled egg or some crispy tofu for an extra protein punch—it’s a bowl that feels both wholesome and indulgent.
Collard Greens and Tempeh Ramen Stew
Just when I thought my love for ramen couldn’t get deeper, this hearty stew proved me wrong—it’s become my go-to comfort food on chilly evenings when I crave something nourishing yet exciting. Inspired by my grandmother’s collard greens recipe and my own experiments with plant-based proteins, this fusion dish brings together the best of Southern and Japanese flavors in one pot.
Ingredients
– Collard greens – 4 cups
– Tempeh – 8 oz
– Ramen noodles – 6 oz
– Vegetable broth – 4 cups
– Soy sauce – 2 tbsp
– Garlic – 3 cloves
– Olive oil – 1 tbsp
– Red pepper flakes – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat (350°F).
2. Dice tempeh into ½-inch cubes and add to the pot, cooking for 5 minutes until lightly browned, stirring occasionally to prevent sticking—this helps develop a richer flavor.
3. Mince garlic and add to the pot with red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in vegetable broth and soy sauce, bringing to a boil.
5. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
6. While simmering, chop collard greens into 1-inch strips, removing any tough stems for a tender texture.
7. Add collard greens to the pot, cover, and cook for 15 minutes until greens are wilted but still vibrant green.
8. Break ramen noodles into quarters and add to the stew, cooking for 4 minutes until al dente, stirring gently to avoid clumping—this ensures even cooking without overcooking.
9. Remove from heat and let stand for 2 minutes to thicken slightly.
Zesty and soul-warming, this stew boasts a satisfying chew from the tempeh and noodles against the silky collard greens, with a subtle kick from the pepper flakes. Serve it topped with a soft-boiled egg or a sprinkle of sesame seeds for an extra layer of flavor that makes it feel like a cozy restaurant meal at home.
Conclusion
Cooking healthy ramen has never been easier with these 26 delicious recipes! We hope you find new favorites to nourish your body and delight your taste buds. Give them a try, share your top picks in the comments below, and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
