Healthy Ramen Recipe


This Filipino girl grew up in a home full of love and laughter, bold flavors, and the spice of life centered around food. Then I married a man that is just as passionate about food and the adventure in it as I am. On our retirement wish list is to travel cross-country, camping, and discovering the little gems of family owned restaurants.

A couple weeks ago the craving for the warmth and spice of a good made from scratch Asian noodle soup came over me so strong. While bagging all our families produce for the week at Kroger, I saw the baby bok choy, bought it, came home and searched the webs over for inspiration. That’s what I usually do to get the base down for whatever it is I’m craving and then add and tweak things to my taste.

So the Healthy Ramen Noodle Soup was born and it was so so so good! Way better than I had expected! I think you will love it too!

I used Hokkien Stir-Fry noodles because it had very few ingredients {wheat & water}, but to make this extra healthy/gluten free/and low carb you can use zoodles {zucchini noodles}.

I cooked my chicken in a skillet with lard {lard is a healthy fat people! more on this one day!}, seasoned with salt,pepper, & garlic powder. Sliced it diagonally and added it as a topping to each bowl. I will list the toppings I used in my recipe, but you can use any toppings you’d like! Get crazy!

I sliced my boy choy in long strips. Bok choy can be hard to chew if the pieces are too big.

I sliced my boy choy in long strips. Bok choy can be hard to chew if the pieces are too big.


Healthy Ramen Recipe

  • 1 tsp coconut oil

  • 1 tsp sesame oil

  • 3 garlic gloves, minced

  • 2-3 tsp fresh ginger, grated or minced

  • 1/2 cup finely chopped carrots

  • 4 cups bone broth {you can use chicken broth or veggie broth if you choose}

  • 1 tablespoon rice vinegar

  • 3 tablespoons coconut aminos

  • 1 tablespoon sriracha sauce, if you don’t like any heat at all just skip

  • 1 cup bok choy, sliced into long strips about 1/4” wide

  • 1 package Noodles {ramen, Hokkien, or zucchini noodles}.

My toppings

  • Pan grilled chicken seasoned with salt, pepper, & garlic powder

  • organic micro spicy shoots

  • shredded carrots

  • chopped green onions

  • more sriracha & coconut aminos

  • other suggestions….. soft boiled egg, sesame seeds, etc.. get creative!

Cooking instructions~

  1. Heat coconut oil & sesame oil over medium heat in pot, then add in chopped carrots, ginger, & garlic. Just sweat out veggies, 2-3 minutes, being careful not to burn your garlic.

  2. Add broth of choice, rice vinegar, coconut aminos, and sriracha {if you do not like heat at all just leave sriracha out}. Stir and allow mixture to come to a simmer, continue to simmer for about 5 minutes.

  3. Add in noodles & thinly sliced bok choy (you can omit bok choy if you wish) and continue to cook for 2-3 minutes or until noodles are tender. note if using zucchini noodles, cook to your desired consistency, usually only around 2 minutes for zucchini noodles to be done, be careful not to over-cook.

  4. Ladle into bowls and add your yummy toppings! Have fun with this part! Enjoy!!

Thank you for visiting the blog! Michelle holds the firm belief in opening the eyes and soul to the wonder around her. Preserving life through photography in Cincinnati Ohio, Indianapolis Indiana, Batesville Indiana, Columbus Indiana, and all areas in and around these. Travel to your destination is welcomed.