Clean Ramen Bowl Made Quick & Easy
Somewhere between shio- and shoyu-style ramen, our version features a light broth with a splash of soy sauce and is topped with a colorful combination of chicken, egg, shredded cabbage, bean sprouts and scallions.
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Ramen packets are a thing of yesterday. While these just-add-water meals may be simple, instant ramen packets are loaded with excess sodium and MSGs. In fact, studies suggest that these salt-laden packet meals may increase risk for heart disease and stroke.
We recommend leaving these handy but unhealthy bowls back in your college days.
Instead, opt for our grown-up take on this warming stape, perfect for the chilly weather. And don’t worry – we keep it fast and easy with this recipe. You won’t be tempted by the efficiency of instant ramen.
Classic ramen takes quite a bit of time to achieve in terms of letting all the ingredients simmer to create the perfect broth. We speed up the process in our simplified rendition for an easy, quick, dependable dinner.
P.S. We also have a lighter take on this brothy meal, loaded with spring veggies: Easy Spring Ramen-Style Soup. While it may not be spring right now, the snow peas and asparagus in this ramen bowl are available at many supermarkets in North America year round. Once you’ve mastered our easy winter ramen, try your hand at this spring rendition, too.
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- 4 eggs
- 3 cups reduced-sodium chicken, pork or vegetable broth
- 1 1/2 tsp reduced-sodium soy sauce, plus additional to taste (TRY: San J Reduced-Sodium Tamari)
- 1 10-oz boneless, skinless chicken breast
- 8 oz whole-wheat ramen noodles, soba noodles or whole-wheat spaghetti
- 2 cups cabbage and carrot slaw mix (TIP: Look for slaw mix in the produce section of your supermarket or substitute with 2 cups finely shredded red and green cabbage and carrots.)
- 2 scallions, thinly sliced
- 1 cup bean sprouts (NOTE: CE and the USDA recommend steaming them until tender for safety!)
- Chile pepper oil, optional
- In a medium saucepan, add eggs (shell-on) and enough water to cover by 1 inch. Bring to a boil, remove from heat, then cover and set aside for 7 minutes. (NOTE: Eggs will be softly set, which is typical for ramen bowls.) With a slotted spoon, transfer eggs to a bowl of ice water and set aside.
- Meanwhile, in a separate medium saucepan, combine broth, soy sauce and 2 cups water. Bring to a boil, add chicken and reduce heat to a gentle simmer. Cook, covered, until chicken is opaque throughout, about 10 minutes. With a slotted spoon, transfer chicken to a plate and cover to keep warm; cover saucepan to keep broth mixture warm.
- Cook noodles according to package directions. Drain and divide among serving bowls.
- Remove eggs from ice water; peel and halve eggs. Shred or slice chicken into bite-size pieces. Divide eggs, chicken and slaw mix among bowls and top with broth mixture. Garnish with scallions, bean sprouts, chile oil (if using) and additional soy sauce, to taste.
- Serving Size one ramen bowl: 2 1/4 oz noodles, 1 egg, 2 oz chicken, 1/2 cup slaw mix, 1 1/4 cup broth, 1/4 cup bean sprouts, 1/2 scallion
- Calories 400
- Carbohydrate Content 47 g
- Cholesterol Content 253 mg
- Fat Content 8 g
- Fiber Content 4 g
- Protein Content 35 g
- Saturated Fat Content 2 g
- Sodium Content 435 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g