Healthy Ramen Noodles 

This healthy ramen noodles recipe is easy, fast and delicious. Kids will love it and will want to learn how to prepare it for themselves. 

This recipe calls for a healthy vegetable broth and uses a variety of fresh vegetables. Unlike the seasoned packet that come with the package of instant ramen, we suggest making this simple broth in order to increase the nutrients  and reduce the sodium content.

This recipe brings ramen noodles closer to a more complete meal and is enjoyable. We recently added two additional ingredients to provide more protein and essential B-vitamins. First, we use chickpea paste that when added to our broth, serves as a nice thickener and packs about 7 grams of protein to this dish. Because of the color of the chickpea (also know garbanzo bean), the paste blends into the broth so well. Most people are at all bothered by having peas in their ramen soup.

The second new ingredient is nutritional yeast (see healthy ingredient glossary for details about this inactive, nutrient-dense ingredient. Its yellow color is also a good compliment for the soups.

Healthy Ramen Noodle Recipe


 2 Ramen Noodle- use prepared packages, any brand; discard flavoring packet

4 cups water (or vegetable broth)

1 teaspoon vegetable soup starter or bouillon

¼ cup shredded carrots

¼ cup kale or cabbage chopped fine

½ cup cooked chickpea paste

¼ cup nutritional yeast

½ cup broccoli spears

2 scallions chopped (optional)

1 tbsp. tamari or soy sauce (optional) to taste   


Thai Style

Cook as directed. After nutritional yeast is added, add the following and stir well: 

1 tsp peanut butter

1/2 tsp curry powder

Add more tamari sauce if desired.

  • Add any vegetable that is available, use color.
  • Asparagus is a great replacement for broccoli.
  • Add 1/2 cup shaved or small pieces of tofu.


In a saucepan, heat water and bouillon to a boil. 

Make chickpea paste by blending chickpeas with 1 or 2TB of water until smooth. 
Add paste, stirring until fully mixed into the broth.

Add carrots and scallions. Let simmer for 1 minute.

Add kale and broccoli. Let simmer for 4 minutes or until vegetables are soft.

Bring to a boil. Add ramen noodles.

Cook as directed. (2 to 3 minutes). 

Remove from heat. Add nutritional yeast. Stir

Add tamari and stir.  Serve hot. Serves 4.


Low Fat

 Rich in vitamins and nutrients


You can use any vegetable that is available. Vegetables should be chopped small and/or sliced thin so that cooking is minimal. 


Do not use flavoring packet from the package because it typically contains food additives, such as MSG (a flavor enhancer), and preservatives.

Ramen noodles are made with wheat flour salt and minerals. The noodles are typically not whole wheat, however, this recipe provides lots of fiber because of the vegetables. 

Reference: Benefit of chickpeas: Safegate

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