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Healthy Bone Broth Ramen ( Quick and Easy)
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5 from 2 votes

Healthy Bone Broth Ramen (Quick & Easy)

Quick + Easy Chicken Bone Broth Ramen- Healthy chicken ramen in a hurry? That’s right! Rich seasoned chicken broth chock full of slurp worthy ramen noodles, mushrooms and bok choy, topped with a soft boiled egg and a dash of hot chili oil (or sriracha). Ready in about 20 mins. {Clean Eating, Healthy, Low Carb/Keto and Gluten-Free options}
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Main, Soup
Cuisine: Asian
Servings: 4 servings
Calories: 346kcal


  • 4 large eggs
  • 10-12 ozs. boneless skinless chicken breast approx. 2 medium breasts
  • 2 tsp olive oil
  • 2-3 cloves garlic minced
  • 1 tsp minced fresh ginger
  • 5-6 cups chicken bone broth or regular chicken broth
  • 2 Tbsp reduced sodium soy sauce or coconut aminos for GF
  • 2 cups cremini mushrooms sliced
  • 2 2oz. Ramen Noodle packages (instant variety)(see notes for GF or low carb options)
  • 4 heads baby bok choy rough chopped
  • Red pepper flakes or hot chili oil optional *
  • Sliced green onions and /or sesame seeds for garnish (optional)


  • Bring a medium pot of water (enough water to cover eggs ) to a boil over medium-high heat. Once water has reached a boil, carefully lower eggs into water using a slotted spoon (or thongs). Cook 7 minutes. Meanwhile, prepare a small bowl with ice water. Once 7 minutes have passed remove eggs from pan (with a slotted spoon or thongs) and submerge in ice water for 2 minutes. Remove eggs from ice water and set aside.
  • Season chicken breast with salt and pepper ,to taste. Place chicken breast in a large pot and fill with enough water to cover chicken by 1 inch. Bring to a gentle boil. Once boiling, reduce heat to simmer. Continue cooking until chicken breast is thoroughly cooked (about 8-10 minutes). Remove chicken breast from the pot and allow to cool to touch. Use two forks to shred chicken (alternatively you can slice the chicken breast into strips). Set aside
  • Return pot to stove and add olive oil over medium-high heat . Add garlic and ginger and cook until fragrant (about 1 minute). Add bone broth and soy sauce, stirring to combine. Bring to a boil. Reduce heat to simmer.
  • <span></span>Add mushrooms and ramen noodles (do not include the flavor packet if the noodles came with one) to broth. Cook noodles according to time indicated on package (approx. 3-5 minutes). When you have 1 minute cook time remaining add shredded chicken back to the pot and add bok choy.
  • Divide soup between four bowls. Peel eggs and slice in half. Add 1 egg ( 2 halves) to each bowl and garnish ramen with sesame seeds, green onions and a drizzle of hot chili oil (or a pinch of red pepper flakes).


*Hot Chili Oil- Just a couple of drops of hot chili oil (found in the Asian section in most grocery stores) or Sriracha ( or even a pinch of red pepper flakes) is such a game changer! If you're not into spicy and opt not to add hot chili oil or sriracha you may want to add additional garlic, ginger and soy sauce for extra flavor.
For Gluten-free option- Use coconut amino instead of soy sauce and look for gluten free rice ramen noodles ( I like Lotus Foods brand), or use gluten-free spaghetti.
For Low- Carb option- replace ramen noodles with Shirataki noodles (sometimes called "miracle noodles" found in the refrigerated section in the grocery store).
Nutritional Info w/o noodles (for those who want to substitute low carb noodles)- Calories: 261, Fat 10.4 g, Sat. Fat 2.4 g, Sodium 507.4 mg, Carb 2.9 g, Fiber 0.3 g, Sugar 1.4 g, Protein 37.9 g.


Serving: 1serving | Calories: 346kcal | Carbohydrates: 21.2g | Protein: 42.2g | Fat: 10.4g | Saturated Fat: 2.4g | Cholesterol: 229.9mg | Sodium: 594.2mg | Fiber: 1.3g | Sugar: 1.4g