Macro Friendly Ramen With 30g of Protein!

Ramen is a popular noodle soup dish that has taken the world by storm. It combines broth, noodles, and an array of additional toppings such as meat, vegetables, and eggs. However, traditional ramen is often high in calories, sodium, and carbohydrates. So today, we are here to bring you a macro-friendly twist on this classic comfort food.

This Macro Friendly Ramen is a healthier, more balanced alternative to the classic dish that you will love! This recipe uses brown rice ramen noodles, zucchini noodles, and a variety of colorful vegetables. The broth is made with chicken bone broth and low sodium soy sauce to help create a high protein, low sodium meal. If you’re looking for a delicious and nutritious meal, this Macro Friendly Ramen is the perfect choice. Let’s get cooking!

3 Reasons Why You Will Love This Macro Friendly Ramen With Recipe

1. It is easily customizable. This recipe is incredibly easy to make and can be customized to your liking. You can switch up the vegetables and protein to suit your preferences. The broth can also be adjusted to be spices or milder, depending on your taste buds. This Macro Friendly Ramen can also easily be doubled or tripled, making it a great recipe to feed a crowd or if you’re looking to meal prep for the week ahead.
2. It will satisfy your cravings without the guilt. The beauty of this Macro Friendly Ramen is that it satisfies your cravings for a comforting bowl of ramen, without sabotaging your diet. This recipe is full of nutritious ingredients including an array of veggies and protein-packed bone broth. It is balanced in macronutrients and will leave you feeling oh-so satisfied! 
3. It is a fun recipe to make. This Macro Friendly Ramen is such a fun recipe to make with friends, for a date night, or with the kids. It may seem intimidating with all of the ingredients, but you’ll find as you are making it just how simple it is. It is a great recipe to get others involved in the kitchen and will be a meal that you will actually enjoy cooking!

Ingredients

• Olive oil
• Mushrooms
• Dry mustard
• Garlic cloves
• Ginger
• Sesame oil
• Chicken bone broth
• Soy sauce
• Chili garlic sauce
• Honey
• Bok choy
• Carrots
• Zucchini
• Green onions
• Brown rice ramen noodles
• Sesame seeds

Kitchen Tools Required

• Cutting board
• Knife
• Spiralizer 
• Large pot
• Small pot
• Chopsticks (optional)

How to Make Macro-Friendly Ramen

• Cook mushrooms in olive oil.
• Add green onion, minced garlic, ginger, and sesame oil. Stir to combine and cook for 1-2 minutes.
• Add in bone broth, soy sauce, chili garlic sauce, and honey. Stir to combine and simmer for 5 minutes. 
• Soft boil eggs. Peel and cut in half.
• Blanch bok choy and carrots.
• Cook ramen noodles.
• Assemble ramen noodle bowl.

Swaps or Alternatives

• Oils
  • Any oil would work in this recipe, but we love olive oil and sesame oil to help provide this dish with the perfect balance of flavors.
• Produce
  • We used mushrooms, bok choy, carrots, zucchini, and green onions in this recipe, but any vegetable works great! Other favorites include asparagus and cabbage.
• Additional flavors
  • This is where all of the magic happens! We encourage you to use all of these ingredients to ensure you’re getting the most out of this recipe, but you can feel free to modify the amounts if needed. To help add flavor, this recipe calls for dry mustard, garlic, ginger, soy sauce, chili garlic sauce, and honey. If you’re trying to save time, purchase pre-minced garlic and ginger. You can also replace the chili garlic sauce with sriracha or another hot sauce. Allergic to honey? Simply replace it with agave or another sweetener.
• Protein
  • The protein in this recipe comes from the chicken bone broth and the soft-boiled eggs. If you are following a vegan diet, you can substitute the bone broth with a vegetable broth and omit the soft-boiled egg. To add protein to a vegan dish, you could swap the ramen noodles with a protein packed noodle, such as a chickpea or lentil noodle.
• Brown rice ramen noodles
  • We used brown rice noodles, but a whole wheat or regular ramen noodle would work just fine as well! If you are following a low-carb diet, you can omit the ramen noodles and add additional zucchini noodles as a replacement.
• Sesame seeds
  • This is an optional garnish but helps to add a small source of healthy fat as well as crunch. Feel free to add as much or as little as you wish.

Quick Tip(s)

• To speed up the process, you can experiment with cooking the egg, bok choy, carrots, and ramen noodles at the same time. To do this, you need a slightly larger pot. You can also purchase a few ready-to-go ingredients including pre-cut carrots, pre-minced garlic, and pre-minced ginger.

Macros & Nutrition Information

Macro Friendly Ramen

Chelsea Rice

This Macro Friendly Ramen is a healthier, more balanced alternative to the classic dish you love! This recipe uses brown rice ramen noodles, zucchini noodles, and a variety of colorful vegetables. The broth is made with chicken bone broth and low sodium soy sauce to help create a high protein, low sodium meal. If you’re looking for a delicious and nutritious meal, this Macro Friendly Ramen is the perfect choice. Let’s get cooking!

5 from 2 votes

Print Recipe Pin Recipe

Course Dinner, Lunch

Cuisine Asian

Servings 2

Calories 388 kcal

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1 cup mushrooms
• ¼ tsp dry mustard
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 4 cups chicken bone broth
• 2 tbsp soy sauce
• ½ tbsp chili garlic sauce (or Sriracha sauce)
• ½ tbsp honey
• 1 baby bok choy, halved
• 1 medium carrot, spiralized or cut into thin strips
• 1 medium zucchini, spiralized or cut into thin strips
• 2 green onions, thinly sliced, separated
• 1 brown rice ramen noodle square (I used Lotus Foods)
• Sesame seeds
• 1-2 soft-boiled eggs, optional

Instructions

 

• In a large dutch oven or stovetop pot, heat olive oil over medium heat.
• Add mushrooms and cook for 3-4 minutes or until slightly softened. Add in ½ of sliced green onion, minced garlic, ginger, and sesame oil and cook for 1-2 minutes.
• Add in bone broth, soy sauce, chili garlic sauce, and honey. Stir to combine. Simmer for 5 minutes to let the flavors combine. Taste the broth and add more soy sauce, if needed.
• To make soft-boiled eggs (optional): Bring a small pot of water to a boil. Add in 1-2 eggs and boil for 6 minutes. Transfer immediately to a bowl filled with ice water. Let cool for 2-3 minutes. Peel and cut eggs in half.
• Meanwhile, bring a small pot of salted water to a boil. Add in the bok choy and carrots and cook for 3 minutes to blanch. Remove with a slotted spoon and set aside. Note: You do not have to blanch the zucchini. They keep their texture best if served in the soup raw.
• When carrots and bok choy are done, add ramen noodles to the same pot of boiled water, and cook according to the package instructions. Drain and transfer noodles to a serving bowl.
• Ladle in broth and mushrooms over the noodles. Arrange zucchini, carrots, bok choy, and optional egg on top. Garnish with sesame seeds and additional green onion. Enjoy!

Notes

• To speed up the process, you can experiment with cooking the egg, bok choy, carrots, and ramen noodles at the same time. To do this, you need a slightly larger pot. 
• You can also purchase a few ready-to-go ingredients including pre-cut carrots, pre-minced garlic, and pre-minced ginger.

Nutrition

Calories: 388kcalCarbohydrates: 40gProtein: 30gFat: 12g

Keyword high protein, macro friendly

Tried this recipe?Let us know how it was!