In The Kitchen

Healthy(ier) Ramen

With the first snow(s) of the season upon us here in Colorado, I wanted to share a quick, convenient & mostly healthy recipe for a favorite single-serving meal or snack that will warm you right up – RAMEN!

Homemade Ramen

While I know this recipe calls for an actual packet of instant Ramen (say what?!! That sh*t is baaad for you), we won’t actually be using the flavor packet which contains most of this bad stuff, i.e. MSG & a ton of sodium (1,820 mg). To keep you from ingesting over half of your recommended daily sodium allowance (2300 mg) in one sitting , we will substitute low sodium chicken broth that has a mere *72mg* of sodium and NO MSG 🙂

It’s also really hard to find recipes that are doable when you’re just cooking for one, which is why I love this! FYI – on my first attempt, I added too much broth and had awkward broth-y leftovers that I ended up pouring down the sink. If you want to truly do this no-waste style, then just boil the amount that you think you’re capable of consuming – the same goes for the noodles (i.e. half a brick vs. whole brick).

Read on for the recipe!

Healthy(ier) Ramen Noodles

Makes 1 Serving


  • 1 packet Top Ramen (any flavor) noodles
  • 1 Carton Swanson Natural Goodness Chicken Broth w/ 33% Less Sodium (32 oz.), or other low sodium chicken broth.
  • 1 Bunch Raw Broccoli, Broken into bite sized pieces
  • 5 Baby Carrots (or 1 small carrot), peeled and chopped
  • 1-2 Green Onion stalks, chopped
  • Olive Oil for sautee-ing purposes.

Optional ingredients (but preferred):

  • 1 runny to semi-runny egg, chef’s choice on preparation (I prefer poached [pictured], but you can also fry it to make it easier!)
  • Smattering of Cholula Original Hot Sauce (Optional b.c. it’s not that good for you)

Let’s do the damn thing (Instructions):

  1. Sautee broccoli and carrots in olive oil over medium heat until cooked through but not brown. Set aside.
  2. Poach or fry 1 egg to your desired temperature (recommended runny). Carefully set aside in small bowl (the goal is NOT to pop the yolk until it’s in your soup!)
  3. In a small saucepan, bring 2.5 Cups (or your preferred amount – enough to cover the noodle block) of Chicken Broth to a boil.
  4. When broth is boiling, add JUST THE NOODLES (not the seasoning) from the Ramen packet to the broth and cook for ~2 minutes (or until soft), stirring occasionally.
  5. When noodles are cooked, carefully spoon desired amount of noodles and soup into a large bowl.
  6. Add your preferred amount of the cooked veggies and green onions and stir lightly.
  7. Carefully place egg on top of noodles (try not to pop the yolk!) and drizzle bowl with Cholula.

Enjoy immediately 🙂


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