Healthy Ramen Noodle Bowl

This healthy ramen noodle bowl recipe is made with healthy broth ingredients – no MSG! The broth includes coconut aminos (sweet), soy-free miso (salty), Sriracha (spicy), and lime juice (sour) for a balanced and delicious flavor. Packaged MSG-laden ramen has gotten a bad rap, and rightfully so. This version is on the opposite end of the spectrum but is almost as quick and easy to prepare as the instant cup-a-soups. It’s perfect for work nights when you don’t have as much time to spend in the kitchen, but you still want to provide a delicious home-cooked dinner.

Healthy Ramen Noodle Bowl is low in calories, so you’ll want to serve it with a large salad or other side dish to round out the meal. One bowl has a fair amount of sodium (because of the miso paste), so choose low-sodium accompaniments.

If you are cooking for a mixed diet household, you can easily add cooked shrimp (or even cooked chicken) to the omnivore’s bowl when serving.

Method Overview

• You should prepare the mushrooms and all of the veggies in advance.
• Once everything is prepared it will take less than 10 minutes to cook the mushrooms, veggies, and noodles in the flavored broth.
• Add the acid (lime juice) at the very end before you serve.
• Serve over greens, then garnish.

South River brand makes high quality miso pastes, plus they are packaged in glass jars. I’m grateful they make a few soy-free and gluten-free miso paste options. I use chickpea miso paste for this recipe because I enjoy the mild flavor and how it creates a golden colored broth. You can substitute with another miso paste if you prefer.

Print Recipe

5 from 19 votes

Healthy Ramen Noodle Bowl Recipe

Who knew ramen could be healthy?

Course: main course

Cuisine: Japanese

Keyword: corn-free, gluten-free, nut-fee, plant based, soy-free, vegan, wheat-free, yeast-free

Servings: 6 servings

Calories: 207kcal

Author: Judy DeLorenzo

Equipment

• soup pot

Ingredients

• 64 ounces (2 quarts) low-sodium vegetable broth, such as Pacific Foods brand, or homemade
• 6 fresh shiitake mushrooms cut into 1/8-inch-thick slices (if using large shiitakes, cut the slices in half)
• 1 cup frozen sweet peas
• 1 large carrot julienned or grated
• 1/2 to 1 small daikon radish julienned or grated
• 3/4 to 1 teaspoon minced fresh ginger root
• 1 small zucchini grated
• 3 ramen noodle cakes, such as Lotus Foods Millet and Brown Rice Ramen, (look for the four-pack without the flavor packet)
• 2 Tablespoons chickpea miso paste, such as South River brand, or another miso paste of your choice
• 1 teaspoon Sriracha sauce
• 1 Tablespoon coconut aminos, such as Coconut Secret brand
• 1 Tablespoon freshly squeezed lime juice
• 2 cups chopped arugula or spinach
• 1/4 cup chopped scallions

Instructions

• Put the broth into a pot over high heat and cover. When it begins to boil, add the shiitake, sweet peas, carrot, daikon radish, and ginger root. Reduce the heat and simmer, mostly covered, for 3 minutes.
• Add the uncooked ramen noodles and zucchini to the pot. After about a minute the noodles will begin to unfold; gently separate them with a fork. Cook for a few more minutes or until the noodles are just tender.
• In the meantime, ladle 1 cup of the broth into a small bowl. Add the miso paste, Sriracha, and coconut aminos. Whisk until smooth, then return to the pot; stir.
• Stir in the lime juice.
• Place a handful of arugula or spinach in each serving bowl. Ladle soup over top, then garnish with scallions.

Nutrition

Calories: 207kcal | Carbohydrates: 39g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 396mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2887IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 1mg

Optional Omnivore Variations

Add three cooked shrimp or a bit of cubed cooked chicken to each omnivore’s bowl when serving.

More Soy-Free Vegan Recipes

If you enjoy this Healthy Ramen Noodle Bowl, you should also try my Vegan Thai Noodles and Vegetarian Thai Green Curry.