Homemade Ramen Soup

Soup has always been my comfort food, but my IBD only enables me to eat clear broth-based soups. I've made up every derivative of chicken noodle soup, chicken and rice soup, and minestrone soup, but I've felt boxed in by lack of variety.

Enter ramen! Not the $0.99 packaged version with a ton of sodium that you can buy at the gas station (although, I also enjoy that type), but today, I'm talking about easy, homemade ramen noodle soup. YUM! My favorite thing about this recipe is that there are several ways to customize it based on what works for your stomach/diet, and ways to update/modify it if you make it regularly to have a little variety in your meals!

Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 minutes

Makes 4 servings

Ingredients for homemade ramen noodle soup

  • 2 eggs (optional)
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 4 cups reduced sodium chicken broth
  • 4 ounces shiitake mushrooms (fresh or canned)
  • 1 tablespoon reduced sodium soy sauce
  • 3 (5.6-ounce) packages Japanese Noodles* (discard seasoning sauce packets)
  • 3 cups spinach
  • 1 carrot grated
  • 2 tablespoons chopped chives (optional)

Notes: You can add/subtract vegetables to your heart's content to customize this! You can add chicken or steak or tofu or shrimp – any type of protein to increase the hearty-ness of the meal. Protein should be thoroughly cooked before adding it to Ramen broth.

*Japanese noodles can be found in the refrigerated aisle of your grocery store.

Directions to make homemade ramen noodle soup

  1. If using eggs, place them in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover and remove from heat; set aside for 8-10 minutes. Drain and let cool before peeling and halving.
  2. Next, in a large pot, heat olive oil over medium heat. Add garlic and ginger, and cook, stirring frequently, for about 1-2 minutes.
  3. Add in chicken broth, mushrooms, soy sauce and 3 cups of water, stir well. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes.
  4. Stir in noodles until loosened and cooked through, about 2-3 minutes.
  5. Add in spinach, carrot and chives, allow to cook about 2 minutes.
  6. Serve, garnished with eggs (if desired).

Crohn's and ulcerative colitis recipes

When it comes to cooking with IBD, we're all working from a different set of ingredients. Food sensitivities and dietary restrictions vary greatly from person to person, and there is no one diet recommended for Crohn's or ulcerative colitis. Check out our full list of recipes for more ideas – all from people who cook, eat, and live with IBD!

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Nutrition facts

Per Serving

  • calories: 181
  • cholesterol: 93mg
  • dietary fiber: 1.8g
  • potassium: 509mg
  • protein: 11.3g
  • saturated fat: 1.3g
  • sodium: 873mg
  • total fat: 6.3g
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