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Healthy homemade ramen noodle soup

This healthy take on a ramen noodle soup is the perfect meal for a cold winter’s night. It ticks all the Chinese medicine boxes for winter with the warming and pungent flavours of garlic, ginger and chilli. Plus, the shiitake mushrooms are a great source of nutrients like vitamin D, selenium and B vitamins. Best of all, it’s an easy recipe to make at home.
9th August 2021

HEALTHY HOMEMADE RAMEN NOODLE SOUP

Where does ramen come from?

Ramen noodles have their roots in China’s noodle-eating culture, and made their way to Japan in the mid 1800s, evolving into a distinctive style of Japanese noodle called ‘ramen’. Fast forward 100 years, and the first packaged instant dried ramen noodles emerged in Japan. Today, bowls of fresh ramen are enjoyed world-wide with unique combinations of flavour, noodle texture and best of all, toppings!

HEALTHY HOMEMADE RAMEN NOODLE SOUP

Healthy ramen recipe

This healthy homemade ramen noodle soup contains fresh and healthy toppings like carrots, shallots, kale and shiitake mushrooms. Shiitake mushrooms, in particular, provide vitamins and minerals including vitamin D, selenium and B vitamins. Eggs are also highly nutritious, packed full of protein and healthy fats, plus:

  • Vitamin A
  • Folate
  • Vitamins B5, B6 and B12
  • Vitamin D
  • Vitamin E
  • Calcium
  • Zinc

HEALTHY HOMEMADE RAMEN NOODLE SOUP

Ingredients

  • 3 tablespoons toasted sesame oil
  • 2 cloves garlic, peeled and grated
  • 3cm piece ginger, grated
  • 2 eggs (or 5-6 slices of tofu)
  • 2 cups chicken broth (or vegetable broth)
  • 2 cups water
  • 1 cup dried shiitake mushrooms
  • 2 servings ramen noodles
  • ½ cup shallots, sliced
  • ½ large carrot, julienned
  • 4 kale leaves, finely sliced
  • 2 tablespoons tamari
  • ½ red chilli, chopped finely
  • Pinch of black sesame seeds
  • ½ teaspoon toasted sesame oil

Top tip: For a vegan alternative, replace the eggs with tofu and the chicken stock with vegetable stock.

Instructions

  1. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and stir fry for 2 minutes or until golden and fragrant.
  2. In a separate small pot, add 2 eggs in shells and cover with water. Bring to the boil and cook for 10 minutes.
  3. Remove eggs from water and peel off the shell. Cut the eggs in half lengthwise and set aside.
  4. Add the chicken broth and water to the large pot with garlic and ginger, and bring to a simmer. Then add the shiitake mushrooms and continue to simmer for 10 minutes or until the mushrooms are soft.
  5. Add the ramen noodles, shallots, carrot and kale (and more water if needed), and cook for 4-5 minutes or until the noodles are just cooked. Stir in tamari.
  6. Serve into 2 bowls and garnish with egg, red chilli, black sesame seeds, an extra drizzle of toasted sesame oil and salt to taste.

Serves 2-3

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