Ramen bowl

This is most certainly not the same ramen you had in the microwave of your dorm room. This nourish bowl is packed with tons of flavor from a homemade bone broth and loads of veggies.

Paleo options – omit rice noodles and sub zucchini noodles.

Keto option – omit rice noodles and add avocado.

Yields 2

Ramen Bowl
Save RecipeSave Recipe
Recipe Image


  • 3-4 cups Bone Broth
  • 1-2 soft boiled egg
  • rotisserie chicken or leftover source of protein
  • 1 cup shredded carrots
  • 1 cup chopped cabbage
  • 1 cup chopped bok choy
  • 1/4 cup chopped green onions
  • 1/2 cup chopped shitake mushrooms
  • 1 TBSP everything but the bagel seasoning
  • 1 inch of fresh grated ginger
  • 1 TBSP ghee or grassfed butter
  • 1/4 package of rice noodles or zucchini noodles (1 large zucchini spiralized)


  1. Add ghee or butter to pan and saute carrots, bok choy, cabbage and musroom for 3-5 minutes.
  2. Once veggies have softened divide between two bowls.
  3. Add broth to a stockpot and warm. Once broth gets to a soft boil, add rice noodles, cook for 3-5 minutes or just until soft. Divide between two bowls.
  4. If using zucchini noodles instead of the rice noodles, place spiralized noodles in to bowls.
  5. Add the ginger and cooked chicken to the broth. Warm for 2-3 minutes. Now divide broth and chicken mixture between two bowls.
  6. Top the bowls with green onions and everything but the bagel seasoning before warming.



331 cal


21 g


26 g


14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Leave a Reply