Easy and Healthy Ramen Bowl Recipe (so delicious)
Ramen noodles have been a staple in every college kid’s diet since I can remember. Not only are they super convenient and cost-effective at just 25 cents a pop in some regions, they’re pretty much foolproof to make. Open the cellophane wrapper, boil some water, cook the noodles, and add the packet of seasoning to create a broth with a golden hue similar to turmeric. You don’t even need a stove to make these as you can pop them in the microwave and, in less than five minutes, have yourself a “meal.” (I use the term meal loosely. Very loosely.)
Something you may not know is that the noodles in these instant ramen packets are already cooked. They are fully processed after undergoing heat treatment, including steaming and deep-frying/blow-drying. I will admit, I have been known to crush up the ramen noodles as a salad topping. While they don’t have much flavor, the texture and crunch factor are where it’s at.
There is a long-standing debate as to whether ramen is a noodle or a soup. Contrary to the two opposing sides, ramen is neither. In fact, it is in a class all by itself and classifies as “ramen.” Ramen originated in Japan and is considered a fast food, with many small restaurants and street vendors offering a warming bowl of this deliciousness.
Nowadays, folks everywhere are adding ramen to their menus, but elevating them considerably. Even fancy restaurants are adding in proteins, vegetables, or hard-boiled eggs to bring ramen to another level.
One package of traditional ramen contains the following nutritional information:
- 380 Calories
- Fat: 14 g
- Carbs: 52 g
- Fiber: 4 g
- Protein: 10 g
I decided to try my take at increasing the nutrition and bringing in everything but the kitchen sink to really make my version or ramen healthier than the processed store-bought “crap.” I also took the help where I could get it and made this “semi-homemade” by using Palmini noodles and a boxed ramen broth. Typically, I would create my own broth, but once I tried this ramen-inspired broth, I knew it had to be the base for my creation. I would argue this is better than any restaurant and definitely more figure-friendly.
Check it out and let me know what you think!
- 1 cup ramen broth
- ½ cup Palmini noodles
- 1 hard-boiled egg
- ½ cup sliced mushrooms
- 1 chicken breast cooked and sliced
- 1 green onion sliced
- 2 tbsp garlic sliced/chopped
- 1 tbsp sesame oil
- 3 slices jalapeno optional
- Bring ramen broth to a boil and reduce heat to a simmer.
- Sweat mushrooms and garlic in a saucepan; set aside.
- Heat Palmini noodles in the saucepan in sesame oil; set aside.
- Add noodles, cooked chicken breast, mushrooms, and garlic to broth and continue to simmer.
- Top with hard-boiled egg, green onion, and jalapeno (optional).