Looking for a homemade ramen noodle soup recipe so you can ditch the packaged type? Or maybe, you are looking for a budget friendly healthy version of the classic?
I’ve got you covered today with this healthy homemade ramen soup recipe. Perfect for a thermos lunch and easy enough you can make it today with ingredients you probably already have on hand.
What kind of thoughts come to mind when I say, Ramen Noodles? Maybe college days?
Late night study break? Living on a tight budget? A styrofoam cup of hot soup filled with yellow broth and dehydrated vegetables? Yes, all those things come to mind when I think of Ramen Noodles too.
I’ll tell you what doesn’t come to mind… a healthy lunch in a thermos like this one! Or a quick dinner that takes less than 30 minutes from start to finish!
It’s been quite a few years since I had a cup of Ramen, but the thing I probably remember most about them was their convenience.
As parents, we’re always looking for something that is easy to put on the table, but sometimes that can mean sacrificing good nutrition.
We all know the original Ramen isn’t too high on the nutrition scale, but then again, isn’t that kind of how it goes in college?
Today, I’m here to share a homemade version of Ramen Noodle soup. Although it requires a few more minutes in the kitchen than the original, styrofoam cup variety, I can promise you it is worth the extra effort.
The flavors are simple and many of the ingredients are probably already in your pantry.
Bring the kids in the kitchen to help while you make it, and maybe, share a few stories from your college days while you’re cooking.
How to make healthier ramen noodle soup at home
See how easy it is to make this healthy Ramen Noodle Soup!
I love how easy it can be to make simple ingredient swaps that help make old favorite recipes healthier!
You and your family don’t have to sacrifice having your favorite meals in order to eat clean.
In fact, I created a comprehensive 30-day program that will help you and your kids eliminate processed foods for 30 days while still eating delicious meals you love.
Want to check it out? It’s called the Family KickStart Program and you can try out a free sample here!
If you are doing a Whole30, Family KickStart or on the Paleo diet, you can try this same recipe with zucchini noodles like I did with my Healthy Homemade Ramen Recipe with Zoodles.
Homemade Ramen Noodle Soup
yields 6-8 school lunch thermoses plus extra pasta leftover.
- Cuisine: Lunch
- 2 tablespoons Extra Virgin Olive Oil
- 3 cloves garlic, minced
- ½ inch ginger, minced (optional)
- 2 medium carrots, sliced
- 1 medium leek or 2-3 green onions (white part only), sliced
- 4 cups vegetable broth
- 1 cup water
- 2–3 tablespoons low sodium soy sauce
- 1 cup frozen peas
- 1 lb package whole wheat angel hair pasta
- kosher salt and pepper to taste
- In a large pot, over medium-high heat, warm olive oil. Saute garlic and ginger until fragrant. Add carrots and leeks (or green onions, if using). Continue to saute until leeks/onions are translucent. Add in vegetable broth, water, and soy sauce. Bring to a boil, then reduce to a simmer for 5 minutes. Add in frozen peas and continue to cook on a low simmer until peas are no longer frozen. Season to taste with salt and pepper.
- In a separate pot, bring water to a boil and add angel hair pasta. Cook until al dente and drain. Pasta remains separate from soup to keep it from getting soggy during cooking and storage.
- To serve, place a small serving of pasta in a soup bowl and ladle Ramen soup over pasta. Serve immediately.
- Serving Size: 1 bowl
- Calories: 353
- Sugar: 6.7g
- Sodium: 899.6mg
- Fat: 7.1g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 65.4g
- Fiber: 9.2g
- Protein: 12.4g
- Cholesterol: 0mg