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Healthier Ramen Noodle Soup

Healthier Ramen Soup Recipe

Ruth LovettSmith
Adding a variety of vegetables, and omitting the seasoning that comes with packaged ramen, makes this a healthier ramen soup. The best part about this soup is that you can use your favorite vegetables, or whatever vegetables are in season. Use this base recipe to create a variety of different soups.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine Japanese
Servings 2


  • 1 tablespoon of olive oil
  • 1 medium onion sliced
  • 2 medium carrots rough chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth - I use low sodium
  • 1 package of ramen noodles - omit the seasoning
  • 1 cup snap or snow peas - frozen is fine
  • 1 cup kale - spinach, or other leafy green
  • .5 tsp salt
  • .5 tsp black pepper
  • soy sauce, sriracha, turmeric, or any other seasonings you might like


  • Heat olive oil in a stock pot over medium heat.
  • Add onions and carrots and cook until vegetables start to brown.
  • Add garlic, being careful not to burn.
  • Add chicken stock and bring to a low boil.
  • Add 1 package of ramen noodles, without the seasoning packet.
  • If using frozen snap/snow peas, add them now.
  • When the noodles are cooked (approximately 3-5 minutes) add fresh snap/snow peas and leafy greens.
  • Add salt, pepper, and any other seasonings to taste. (Adjust to your preferences.)


I like to add a variety of different herbs and spices to my soup. Some of my favorites are turmeric, ginger, and curry powder. You can use fresh turmeric and ginger, or dry/powdered.