Healthy Ramen (2024)

Ditch the packaged stuff for good, and make this homemade ramen noodles recipe at home instead! Created with juicy chicken thighs, fresh veggies, homemade broth, and gluten-free noodles, it’s loaded with the savory flavor you love but is a lot healthier than store-bought varieties.

The Best Healthy Ramen Noodles Recipe

Nothing says comfort food like a piping hot ramen noodle bowl, especially on a cold winter day! There’s just something so nostalgic about this classic meal.

However, I’d like to think I’ve come a long way since the days of eating out of styrofoam cups in my college dorm. Now, I prefer to skip the store-bought stuff and make my own healthy ramen recipe at home instead.

It’s got all the warm, spicy flavor you remember. However, instead of using an MSG, salt-loaded seasoning packet, I use natural seasonings. Then, I incorporate cooked chicken and fresh veggies for a boost of protein and nutrients.

Topped off with gluten-free ramen noodles and a soft-boiled egg, these homemade ramen noodles taste like a gourmet meal and are just as easy as the microwave options. Okay, they're almost as easy, but they're definitely worth the extra effort!

Gluten Free Ramen Noodles Ingredients and Notes

Chicken

• Sesame oil - This provides a subtle nutty taste. A bland olive oil or lightly flavored oil will work as well.
• Chicken - I recommend using boneless, skinless chicken thighs for this gluten free ramen recipe as they’re juicier and have more flavor. However, chicken breasts can be used, if preferred.
• Seasonings - Paprika and cayenne pepper add the perfect amount of heat.

Broth

• Aromatics - Garlic and ginger create a savory flavor base with a hint of tang. Opt for freshly grated ginger instead of ginger powder for a strong, bright, slightly tangy flavor.
• Coconut aminos - This creates the classic savory, umami flavor without the need for soy sauce. However, soy sauce will work, too.
• Veggies - Shiitake mushrooms, carrots, bok choy, and green onions add extra flavor, texture, and nutrients.
• Broth - I used chicken broth, but any type will work. Use reduced-sodium to decrease the amount of salt in the dish.
• Ramen cakes - I used these gluten free brown rice noodles, which, along with the fresh ingredients, make this ramen a little “healthier” than the typical college student instant ramen. You can also use dried ramen noodles if not gluten free. Or, use the noodles in packages, but be sure to discard the seasoning packet.
• Toppings - I like to include a dash of red pepper flakes and soft-boiled eggs for extra flavor and protein. They're optional, but highly recommended!

How to Make Homemade Ramen Noodles

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1: Boil the eggs. If making soft-boiled eggs, bring a pot of water to a boil. Then, reduce it down to a simmer, and carefully lower the eggs in with a ladle.

Once the eggs are fully cooked, transfer them to a bowl of ice water, and set them aside to rest.

Step 2: Cook the chicken. Heat the sesame oil in a Dutch oven or skillet over medium heat. When the oil starts to shimmer, add the chicken thighs, and sprinkle the seasonings on top.

Cook the chicken completely, flipping it over halfway through. Then, transfer it to a separate plate, and set it aside.

Step 3: Sauté the aromatics. Add the water to the pot. “Deglaze” the bottom using a rubber spatula to scrape any tiny bits of food off. Add the minced garlic, ginger, and coconut aminos, and sauté until fragrant.

Step 4: Cook the mushrooms. Add the mushrooms to the pot, and gently stir to combine them with the spices.

Step 5: Simmer the broth. Pour the broth into the pot, cover it with a lid, and allow the liquid to simmer until the mushrooms are soft.

Step 6: Boil the ramen cakes. Add the noodles to the pot, and let them cook until al dente.

Step 7: Stir in the vegetables. Add the carrots, bok choy, and green onions in with the rest of the ingredients, and allow them to soften.

Step 8: Serve. Divide your homemade ramen noodles into bowls. Then, place the sliced chicken thighs on top followed by the soft-boiled egg, if using. Add a sprinkle of red pepper flakes, and enjoy warm!

Expert Tips

• Use the spices to create a thick paste before combining the ingredients. This will help thicken the broth slightly and adds tons of flavor!
• Use a meat thermometer to ensure your chicken reaches an internal temperature of 165 degrees Fahrenheit. Then, allow them to rest for at least 5 minutes. This will help redistribute the natural juices, keeping your chicken moist.
• This healthy ramen recipe comes together quickly. So, be sure to have all your ingredients on hand and ready to go.
• Avoid overcooking the noodles. Depending on what you use, the noodles may have a slightly different cooking time. So, be sure to read the package instructions, and keep a close eye on the stove. Otherwise, the noodles may become soggy!
• Feel free to adjust the seasonings. This is a mildly spicy ramen noodle bowl recipe due to the cayenne pepper. To make it less spicy, simply omit the cayenne pepper, and add ¼ teaspoon black pepper instead.

What Can I Add to Ramen Noodles?

Feel free to experiment with any mix-ins and toppings you like best! Some common additions to this ramen noodles recipe include Sriracha, peanut butter, seaweed, kimchi, miso paste, soy sauce, and cheese.

Storing & Reheating

Ramen is best enjoyed fresh. However, if you have some leftovers, it’s best to store the noodles in a separate container from the broth. This prevents the noodles from soaking up too much liquid and becoming too soft.

When ready to enjoy, heat a bowl of the broth on the stove or in the microwave until hot. Add the noodles, and gently stir to loosen them up into the broth. Top your ramen noodle bowl with your desired toppings, and enjoy!

Frequently Asked Questions

For more comfort food meals, try my:

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