This post may contain affiliate links. Please read our disclosure policy.
Who doesn’t love a quick and comforting bowl of ramen? This Easy Ramen Noodle Soup recipe is a healthier version of the classic packaged ramen, and it’s just as convenient! This homemade version is loaded with umami flavor, and best of all, you can customize it with your favorite veggies, protein, or seaweed for a heartier meal.
Table of Contents
Why I Love This Recipe
From kids to college students to adults, I don’t know many people who don’t love a good ramen noodle soup. It’s quick, easy and not to mention super affordable! This version takes it to the next level and boosts the nutritional value a bit! Here’s why I love it:
- Healthier than store-bought ramen. By skipping the seasoning packet, you avoid excess sodium and artificial additives. Instead, miso, soy sauce, and spices bring a deep, savory flavor to your bowl.
- Quick and Easy: Just like my Ramen Noodle Stir Fry and Dumpling Soup, this recipe is super easy to make. Ready in less than 15 minutes, it’s perfect for busy weeknights.
- Customizable: Use cooked chicken, shrimp, or tofu and throw in some fresh veggies like spinach or seaweed to make this dish your own. I usually lay out a bunch of options, let everyone tell me which ones they want and personalize each person’s bowl!
The Ingredients
- Chicken Stock or Vegetable stock – Make your own chicken stock or use your favorite store-bought stock as the base for a flavorful soup.
- Yellow or white miso – Adds richness and umami flavor to the soup.
- Packaged ramen noodles – Seasoning packet discarded for a healthier option. You could also use soba noodles, rice noodles or even whole wheat spaghetti if you wanted!
- Shiitake mushrooms, sliced thin – For that earthy flavor and extra nutrition! Feel free to substitute other vegetables you have on hand if your crew doesn’t like mushrooms.
- Soy sauce – Adds depth and saltiness. Opt for low sodium if you’re looking to have less salt content.
- Mirin – A touch of sweetness to balance the flavors. If you’re having trouble finding mirin, try your local Asian grocery store!
- Garlic powder & Onion powder – For that classic savory seasoning.
- Scallions – Adds freshness and crunch at the end.
- Optional Add-ins: Fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, or cubed tofu – the perfect way to customize your ramen.
*For a full list of ingredients and measurements, see the recipe card below.*
How to Make Healthier Ramen Noodle Soup
Step 1: In a large saucepan, add the chicken or vegetable stock, water, mirin and miso. Bring everything to a boil.
Step 2: Add the ramen noodles, mushrooms, and any optional ingredients like cooked chicken, tofu, or additional veggies. Cook for 3 minutes, until the noodles are soft and everything is heated through.
Step 3: Add the scallions and serve.
Easy Ramen Noodle Soup Video
Tips for Customizing Your Ramen
- For a protein boost: Add some cooked chicken or shrimp, or keep it vegetarian with cubed tofu.
- Boost the greens: Fresh spinach, nori, or even a sprinkle of wakame will add some nutrition and texture to your bowl.
- Spice it up: Drizzle a bit of sriracha or top with chili flakes for a kick.
More Easy Soup Recipes
This Easy Ramen Noodle Soup lets you enjoy all the comforting flavors of ramen but with a healthier, more wholesome twist. It’s so simple, you’ll forget about those salty seasoning packets forever! Whether you need a quick lunch or a satisfying dinner everyone will love, this recipe will hit the spot.
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Easy Ramen Noodle Soup
Ingredients
- 32 ounces chicken or vegetable stock
- 1 cup water
- 2 tablespoons yellow or white miso
- 2 3-ounce packages ramen noodles
- 4 shiitake mushrooms, sliced thin
- 2 tablespoons soy sauce (low sodium if you prefer)
- 2 tablespoons mirin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup scallions, green and white, sliced
Optional Additional Ingredients:
- fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, cubed tofu
Instructions
- In a large saucepan, add the chicken or vegetable stock, water, mirin and miso. Bring everything to a boil.
- Add the ramen noodles, mushrooms, and any optional ingredients like cooked chicken, tofu, or additional veggies. Cook for 3 minutes, until the noodles are soft and everything is heated through.
- Add the scallions and serve.
Video
Notes
- For a protein boost: Add some cooked chicken or shrimp, or keep it vegetarian with cubed tofu.
- Boost the greens: Fresh spinach, nori, or even a sprinkle of wakame will add some nutrition and texture to your bowl.
- Spice it up: Drizzle a bit of sriracha or top with chili flakes for a kick.
I agree, everything in baby steps. For a family who’s using prepackaged soups, small steps count toward big changes. For folks worried about the ingredients in this recipe, make the chicken stock yourself and freeze it. It’s super easy to boil a chicken with some herbs until it’s cooked through, save the stock use the cooked chicken pieces in another dish. You’ll have zero sodium that way. Substitute unhealthy noodles for a healthier version — check out your local Asian grocer – they will definitely have whatever kind of noodle floats your boat. Add more green ingredients as people embrace the new dish. Many years ago, that family would have been ours, and now we never use premade stock, fried noodles, or flavor packets.
I’m def going to try this with Angel Hair RICE noodles! I had no idea that Ramen was so bad! (Deep Fried??) I don’t eat Ramen in my house, but I did as a kid, and do still crave it from time to time…This sounds delicious! Thanks!
Totally agree. It is really generous that Catherine develops and tests these recipes and then choses to provide them for free on her website. I have found lots of good ideas on this site.
You are amazing, and thank you for sharing all your wonderful recipes Catherine! I think it’s just silly how people nit pick and freak out over an ingredient or two. C’mon people….if you don’t like something, substitute or leave it out, geez…
I’m not so sure the recipe implies you use the same packaged ramen & just toss the seasoning packets (though that in itself is a much healthier option), but that you buy (or make, if you really want to be healthy) the noodles. I buy fresh, refrigerated ramen noodles from an Asian grocer near me, and the ingredients are: wheat flour, liquid whole egg, potassium carbonate, water, cornstarch & salt. They are also most definitely not fried in anyway. I haven’t eaten packaged ramen in years, but often eat authentic Japanese ramen and have never seen them deep fried….or maybe you’re specifically referring only to the packaged ones? Either way, homemade ramen is usually a long, laborious process, so I appreciate a quick & easy way when I need a fix!
You can find miso at grocery stores in the refrigerator section and in health food stores in the asian section as well. Sadly, they don’t carry it Trader Joes, though.
LOVE THIS! We just bought Ramen at the store and would love a healthier version. Can I find miso in the asian section of the grocery store? Do you know if they sell it at Trader Joe’s? Thanks!!!
I just made this for my 2 year old and he slurped it right up. I reduced the amount of miso and also used low sodium chix brother. I added peas and corn, 2 of his fav veggies. Thanks for posting!
I’ve heard that the ramen noodles (in the packaged soup) are fried. Are these the same noodles your using? If not, where in the store do you find them?
What about the excess sodium in the chicken stock and soy sauce? Should probably specify that low sodium or no sodium versions of those would make this healthier. Also some suggestions to liven it up a bit and get some more balanced nutrition in their tummies, add some kale or edamame. You said you make it custom for who is there, which is great, but many readers might appreciate the extra suggestions.
I’m going to try this! I haven’t used the seasoning pack in quite a while. I’ve been using soy sauce and sesame oil instead. Love the addition of Miso! I can imagine this brings it to a whole new level!
You are awesome! I just emailed my friend for a ramen recipe because I was craving it. “Healthy” ramen- I’m sold! Love your site. Brown rice pudding is a hit in our family.
Cut up baby bok choy is also a great addition. Looking forward to trying this even though I am not a fan of miso.
I made this last night and it was a hit with my littles.
I am so excited to make this!! I’m 9 months pregnant and craving Asian food big time, but live in Germany with not a lot of options. Hopefully my toddler will love it too! Thank you so much for another healthy recipe!
they sell large quantities of the noodles in wholefoods instead of buying the ramen… i usually use a tbspn of braggs and my son LOVES them but this is much better! going to try!