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.
- 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.
Healthy Ramen Noodle Bowl Recipe
- soup pot
- 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
- 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.
Optional Omnivore Variations
Add three cooked shrimp or a bit of cubed cooked chicken to each omnivore’s bowl when serving.