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6 Healthy Ramen Bowl Recipes You’ll Love

By May 3, 2017 Dinner, Lunch, Recipe

6 Healthy Ramen Bowl Recipes You’ll Love

Gone are the days of the college dorm room ramen noodle cups!  Enter a new age of amazingly healthy ramen noodle bowls.  We have compiled 6 healthy ramen bowl recipes that will have your mouth watering and your healthy body saying oh yeah!  Three are go2kitchens originals and 3 come from our friends at Prevention Magazine!

Why We Love Ramen Bowl Recipes

  1. They are easy to make! 
  2. They are super customizable! 
  3. They are real food ingredients!
  4. They are packed with nutrition! 
  5. It’s fun to eat soups with chopsticks! 

Enjoy the 6 ramen bowl recipes and don’t forget to send us photos of your creations on your social media! TAG US @go2kitchens we will make sure to give you a like! 


Hearty Kale & Bison Ramen 

Bison might not be a staple at your dinner table (yet!) but it has less fat and calories than beef with just as much protein and up to three times as much iron


1 Tbsp olive oil
2 lg leeks, washed and finely chopped
2 c finely chopped fresh kale leaves, stems removed
4 lg celery stalks, chopped
1½ lbs ground bison
1 Tbsp Thai curry paste
6 c beef broth
Sea salt and pepper, to taste
3 (3-oz) packages ramen noodles, crushed
2 heads romaine lettuce, finely chopped
2 Tbsp parsley, finely chopped
1 (8-oz) can water chestnuts, drained and chopped

1. HEAT a large skillet over medium heat. Add olive oil, leeks, kale and celery; cook for 2-3 minutes or until tender. Add bison, Thai curry paste and beef broth; bring to a boil, add sea salt and pepper, then cover and reduce heat to a simmer. Cook for another 20 minutes or until bison is tender.
2. ADD noodles and romaine, and cook for 5 minutes or until tender, then remove from oven. Garnish with fresh parsley and water chestnuts; serve warm.

Recipe Found at Prevention Magazine

At-Home Food Sensitivity Test 


Vegetable Ramen Bowl (Zamen Bowl) 



Vegetable Ramen Bowl
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Lots-o-Plants in this recipe.  If you are looking for savory ways to get more vegetables into your diet, this might be a good start!  

Servings: 2
  • 2 medium zucchini spiralized
  • 1 tbsp olive oil
  • 4 green onions sliced
  • 1 stalks celery sliced
  • 6 mushrooms quartered
  • 6 cups beef broth or stock bone broth will also work
  • 2 tbsp organic soy sauce Bras liquid aminos are a fine substitute
  • 1 cup romaine lettuce chopped fine
  • sprigs of fresh parsley
  • 1 tsp thai garlic pepper sauce
  • 2 medium carrots julienned
  • 2 soft boiled eggs
  1. Using a spiralizer, spiralize 2 medium zucchinis with the smallest noodle setting.  Set aside.

  2. In a stock pot heat olive oil over medium heat.  Add green onions, celery, and mushrooms.  Cook for 3- 5 minutes until slightly soft. Add beef stock and cook 15 minutes.  

  3. In a bowl arrange zucchini noodles and drizzle with soy sauce.  Pour hot soup base over the top and let set for 2-3 minutes.

  4. Garnish with romaine, carrots, parsley, Thai garlic sauce and half soft-boiled egg in each bowl. 



Italian Cauliflower Ramen with Pine Nuts 

Try an Italian spin on ramen noodles with this dish featuring pine nuts, olive oil, and Parmesan cheese. Along with cozy Italian flavors, this bowl of goodness includes spinach and cauliflower—two powerhouse vegetables packed with iron, fiber, protein, and vitamin C.


2 (3-oz) packages ramen noodles, crushed
1 sm head cauliflower, cut into ½” florets
2 Tbsp olive oil
2 c packed baby spinach or collard greens
3 Tbsp Parmesan cheese
1 tsp dried oregano
½ tsp chili powder
Sea salt and pepper, to taste
1 Tbsp finely chopped fresh basil
2 Tbsp toasted pine nuts

1. COOK noodles without seasoning packets in a pot of boiling water; drain well.
2. MEANWHILE, steam cauliflower florets in a steamer basket over medium heat for 7 minutes or until tender. Remove from heat and set aside.
3. COMBINE cooked noodles with oil, spinach, cauliflower, cheese, oregano, chili powder, sea salt, and pepper in a large bowl. Garnish with fresh basil and pine nuts. Serve warm.

Recipe Found at Prevention Magazine

At-Home Food Sensitivity Test

Forbidden Rice Noodle Ramen 

Ramen Bowl Recipes

Forbidden Rice Noodle Ramen

I love using Forbidden Rice Noodle in my ramen bowls. We have added a fusion of flavors in this go2kitchens original recipe.  Don't let the long ingredient list fool you, this is an easy recipe to master! 

Servings: 2
  • 1 ear fresh organic corn on the cob cut from ear
  • 2 tbsp olive oil
  • 2 tbsp fresh ginger minced
  • 12 uncooked shrimp deveined and peeled
  • 1 red bell pepper thinly sliced
  • 2 stalks celery chopped
  • 8 green onions sliced thinly
  • 1/2 mild chili pepper diced
  • sea salt and pepper
  • 1.5 cups white miso broth
  • 3 cups vegetable stock or broth
  • 1 3 oz package forbidden rice ramen noodles
  • 2 roma tomatoes diced
  • 4 tbsp fresh cilantro leaves
  1. Preheat oven to 425°.  Season corn with olive oil, salt and pepper.  Roast corn off the cob for 15 minutes. Set aside after roasting.

  2. In a stock pot heat olive oil over medium heat, stir in fresh ginger careful not to burn.  Add shrimp cook until flesh is solid white with some pink.  Remove from pan and set aside.

  3. Add green onions, bell pepper, celery, and chili pepper to pan.  Cook for 3-5 minutes until slightly soft.  

  4. Add miso broth and vegetable stock.  Salt and pepper to taste. Simmer 15 minutes.  

  5. Add ramen noodles and cook 5 minutes.  Add tomatoes. 

  6. Serve with shrimp on top with fresh cilantro and roasted corn garnish. 

Recipe Notes

We love this recipe with our Curtido kraut on top.  Think of flavors you love like hot sauce on dotting the shrimp!  YUM!  



Ramen Trail Mix

Boiling ramen noodles isn’t the only way to enjoy them. Try making a savory trail mix by combining ramen with cashews, pumpkin seeds, almonds, and whole grain cereal. Top off your mix with curry and chili powder for a protein-packed treat.


2 (3-oz) packages ramen noodles, broken into small pieces
¾ c almonds
¾ c cashews, chopped
½ c pumpkin seeds
1½ c whole grain cereal (such as Nature’s Path Optimum Slim Cereal)
3 Tbsp olive oil
1 tsp curry powder
¼ tsp chili powder
Sea salt and pepper, to taste

1. PREHEAT oven to 400°F.
2. COMBINE ramen, almonds, cashews, pumpkin seeds, and cereal in a large bowl; toss to coat all ingredients with olive oil. Add curry powder, chili powder, sea salt, and pepper; toss to combine.
3. TRANSFER mixture to a rimmed baking sheet and bake for 8-10 minutes or until golden brown, stirring after 4 minutes. Remove from heat; set aside to cool for at least 30 minutes before serving.

Recipe Found at Prevention Magazine

Raw Ramen Slaw

Raw Ramen Slaw

Needing more raw vegetables in your life?  We love this raw slaw.  The Ramen add some great texture and the dressing adds a bit of sweetness.  

Servings: 6
  • 4 3 oz packages rice ramen noodles cooked
  • 1/2 head green cabbage ribboned
  • 1 carrot julienned
  • 1 head romaine lettuce finely chopped
  • 1 cup cashews
  • 1/2 cup raw sunflower seeds
  • 2 tbsp raw honey
  • 1/4 cup sesame seed oil
  • 1/3 cup apple cider vinegar
  • salt and pepper to taste
  • 4 scallions sliced thinly
  1. Cook noodles without seasoning packets in a pot of boiling water; drain well and set aside to cool.

  2. combine cabbage, carrots, romaine, cooked noodles, scallions, and cashews, in a large bowl.

  3. Whisk sunflower seeds, oil, vinegar, sea salt, and pepper in a small bowl; drizzle over coleslaw mixture and serve immediately.

Recipe Notes

Save some of the fresh veggies for the top of the bowl.  Makes a beautiful garnish! 

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