Better-For-You Weeknight Ramen (No Chicken, Family-Friendly)
This is the ramen my kids ask for every week — just made in a way that actually keeps everyone full. It’s cozy, flavorful, and comes together quickly using simple, convenient ingredients (yes, even frozen veggies).
Ingredients (Serves 5)
Base:
3 packs ramen noodles (such as Lotus Foods or Momofuku)
8 cups chicken broth, vegetable broth, or bone broth
Flavor:
2 teaspoons sesame oil
2–3 cloves garlic, minced (or 1–2 teaspoons jarred garlic)
3–4 tablespoons soy sauce (adjust to taste)
2–3 tablespoons white miso paste
Add-ins:
1 (12–16 oz) bag frozen mixed vegetables
1 bag frozen shelled edamame
For serving:
5 large eggs
1 bunch scallions, sliced (optional)
Instructions
1. Cook the eggs
Bring a small pot of water to a boil. Add eggs and cook for 7 minutes for a jammy center. Transfer to ice water, peel, and set aside.
2. Cook the noodles
Cook ramen noodles according to package instructions. Drain and set aside.
Do not use the seasoning packet.
3. Build the broth
In a large pot, heat sesame oil over medium heat. Add minced garlic and cook for 30–60 seconds until fragrant.
Pour in the broth, then add soy sauce and miso paste. Whisk until the miso is fully dissolved. Bring to a gentle boil, then reduce to a simmer.
4. Add vegetables
Add frozen vegetables and edamame directly to the pot (no need to thaw). Simmer for 5–7 minutes, until heated through.
5. Assemble
Divide noodles evenly among bowls. Ladle the hot broth, vegetables, and edamame over the noodles.
6. Finish
Slice eggs in half and place on top of each bowl. Garnish with scallions if desired.
