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Healthy Ramen Bowl

This Healthy Ramen Bowl recipe is an easy recipe that is full of flavor and vegetables. And, most importantly, it is ready in about 30 minutes! This ramen is not a traditional recipe, however is inspired by all of the delicious ramen I’ve enjoyed over the years.

Ramen is a Japanese noodle soup with a combination of a rich broth, noodles, a selection of meats or vegetables topped with a boiled egg. In Japan, ramen is considered a fast food. Many small restaurants and street vendors in Japan are offering a warming bowl of this delicious soup.

Ramen always consists of four elements: broth, sauce, ramen noodles and toppings. There is plenty of room for vegetables in this bowl. I love to use bok choy (Chinese cabbage) and kale to mix things up.

Bok choy is a variety of Chinese white cabbage. And, it falls into the cruciferous vegetable category along with kale, Brussels sprouts, and broccoli. This vegetable is full of health-promoting nutrients, including a wide array of vitamins and minerals. Most importantly, it is low in both calories and carbs and a source of vitamins A, K, and C, as well as beta-carotene. It is a great vegetable to add to any diet. In addition, it has a delicate and slightly earthy taste similar to spinach with a crispy texture.

Healthy Ramen Bowl is one of the best dinner recipes ever. The delicious broth with all the toppings you love is just the comforting meal you need tonight.

While it is undeniably comfort food, it is in reality a wonderful dish easy to elevate with proper ingredients and customize to your own level of spiciness.

All our soup recipes: soup page.

Healthy Ramen Bowl

Healthy Ramen Bowl is a comfort food dish, packed with flavor from the chicken broth, chilis, onion, garlic, ginger, and cilantro. This delicious recipe can be made in just 30 minutes.

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Prep Time 10

Cook Time 20

Course Main Course

Cuisine American, Asian

Servings 2

Ingredients

2 peeled boiled eggs (soft or hard boiled) (halved)
4 cups chicken broth (low sodium)
½ small onion (roughly chopped)
1 garlic clove
3 pieces sliced fresh ginger
1 handful of fresh cilantro with stems
2 tablespoons soy sauce (reduced sodium)
2 Ramen noodle cakes (70 g each) (millet and brown rice ramen)
4 ounces small whole shiitake mushrooms
1 cup red cabbage (sliced)
2 baby bok choy (halved lengthways)
2 cups kale (stems removed and chopped)
1 small carrot (thinly sliced)
1 long red chili (thinly sliced)
Hot chili pepper paste to taste
Salt and black pepper to taste

Instructions

In a saucepan, bring four cups of water to a boil, then add the two Ramen noodle cakes. Cook Ramen noodles according to package instructions, just until tender. Rinse under cold water.
In a separate saucepan add chicken broth and bring to a boil. Add the onion, garlic, ginger, and cilantro. Cover and simmer for about 20 minutes. Remove the vegetables from the broth and discard. Add the soy sauce and chili paste, stir to combine. Then add the mushrooms to the broth and continue to simmer on low for 3-4 minutes.
Add the bok choy and kale to the broth and simmer for one more minute. Add salt and black pepper to taste. Remove soup from heat.
Prepare two large bowls with half of the Ramen noodles in each. Pour over half the broth into each bowl, portioning the Bok choy, kale, and mushrooms evenly between the two bowls. Layer each bowl with the carrots, cabbage, two egg halves, then garnish with red chilies.

Keyword healthy ramen bowl, ramen, ramen bowl

Cucumber and Bean Salad

Cucumber and Bean Salad is one of those quintessential summer foods. It’s comforting, protein-rich, and easy to put together quickly with pantry ingredients.

This salad is dressed with a sweet and sour dressing made with fresh lime or lemon juice, oil, maple syrup or honey, and seasonings.

Beans
Beans are a subgroup of vegetables, called legumes. Did you know that all beans are considered a legume, but not all legumes are considered beans?

Beans have unique nutritional benefits and are rich in fibre and protein and low in fat. Beans are similar to meat in nutrients, but with lower iron levels and no saturated fats. Great article about beans: “Why Beans Are Good for Your Health”.

Cucumbers
Cucumbers are popular long green garden vegetables. Technically, they’re fruits from the same family as watermelons and pumpkins. A cucumber’s nutritional benefits are ideal for healthy eating, because they are low in calorie and contain many hydrating properties and valuable nutrients.

Once you make this Cucumber and Bean Salad, chill it in the refrigerator for several hours to allow the dressing to soak into the beans and cucumber, and allow the flavors to meld. Olive oil is key to the dressing and will coagulate when chilled. To serve, remove the bean salad from the refrigerator and let it come close to room temperature.

All our salad recipes: salads page.

Cucumber and Bean Salad

Easy and delicious classic Cucumber Bean Salad. It’s made with cucumber, beans, red onion, parsley, green onion, a few simple spices, and a delicious tangy dressing.

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Prep Time 10

Cook Time 0

Course Salad, Side Dish

Cuisine American

Servings 4

Ingredients

1 English cucumber, unpeeled (sliced into quarters)
1 15 ounce can black beans (no salt added, rinsed and drained)
1 15 ounce can cannellini beans (no salt added, rinsed and drained)
½ cup red onion (chopped)
⅓ cup green onion (thinly sliced)
¼ cup fresh parsley (chopped)

Salad Dressing:

2 tablespoons olive oil
2 tablespoons fresh lime or lemon juice
1 tablespoon maple syrup or honey
⅛ teaspoon cayenne pepper (or to taste)
Salt and black pepper to taste

Instructions

In a small bowl, whisk all salad dressing ingredients until smooth.
In a large bowl, combine cucumber, beans, red onion, parsley, and green onion. Toss to combine, then pour in the salad dressing. Toss again until everything is lightly coated in dressing.
This salad keeps well, covered and refrigerated, for about 2 – 3 days.

Keyword bean salad, beans, cucumber bean salad, cucumber salad

Shrimp Ceviche Boats

Shrimp Ceviche Boats are a great appetizer as there are no forks or knives involved, no messy dips, and it is relatively light and delicious.

Ingredients
Endive – You can use any leaf vegetables, but I like to use endive. Endive has several health benefits. The leaves are high in fiber, calcium, potassium and vitamins. It is low in sugar, sodium and fat.
Avocado provides a creamy texture that will leave you satisfied.
Shrimp – I like to use pre-cooked shrimp. You can use any size because it’ll be chopped.
Tomatoes – Roma, cherry/ grape, or heirloom tomatoes would all work well.
Onion – I like to use red onion. Shallots are a great option for a milder onion flavor.
Jalapeño – You can use as much or as little as you like.
Bell pepper – Red, yellow or orange bell pepper all work well.
Cucumber – I like to use an English cucumbers.
Cilantro – Fresh cilantro is the best.
Citrus Juice – I like to use fresh lime juice.
Salt – Season to taste.

Separate the endives in to individual leaves

Shrimp Ceviche Boats can be perfectly delicious appetizers or finger food salads!

Ceviche is a recipe that marinates or ‘cooks’ fresh fish or shrimp in lime juice or lemon juice. The acid from the citrus does all the work. I use precooked shrimp for this recipe and let the shrimp marinate in the lime juice and added fresh vegetables.

All our appetizer ideas: appetizer page.

Shrimp Ceviche Boats

Shrimp Ceviche Boats are very simple to make, no-bake, low carb, keto, paleo lunch, snack, or appetizer.

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Prep Time 20

Cook Time 0

Course Appetizer, Main Course

Cuisine American, Mexican

Servings 6

Ingredients

2 heads of endive or other leafy vegetable
1 avocado (thinly sliced)

Shrimp Ceviche:

½ pound peeled and deveined cooked shrimp
¼ cup freshly squeezed lime juice (from 2 limes)
½ cup tomatoes (seeded and chopped)
½ cup cucumber (finely chopped)
¼ cup red bell pepper (finely chopped)
¼ cup red onion (finely chopped)
1 medium jalapeño (seeded and finely chopped)
¼ cup fresh cilantro (chopped)
¼ teaspoon sea salt (or to taste)

Instructions

Chop the shrimp into 1/4-inch pieces and place in a medium bowl. Add the lime juice, tomatoes, bell pepper, cucumber, red onion, jalapeño, cilantro, and salt, and toss to combine.
Separate the endives in to individual leaves.
Place two slices of avocado into each endive leaf. Add a spoonful of the shrimp ceviche on top of avocado.
Serve and enjoy!

Keyword ceviche, shrimp boats, shrimp ceviche boats