Healthy Ramen Bowls | Get Cracking

Step 1

Combine the broth ingredients into a saucepan, bring to a bowl and then simmer for at least 20 minutes.

Step 2

In a saucepan bring four cups of water to a boil, then add the two Ramen cakes. When noodles begin to unfold, separate gently with a fork, and reduce heat to a low boil. Continue to cook for 3 minutes or until noodles are just soft. Strain through a colander and rinse with cold water. Set aside.

Step 3

Remove the vegetables from the broth and discard. Add the soy sauce and chili paste, stir to combine. Add the mushrooms to the broth and continue to simmer on low.

Step 4

Fill the saucepan with water and bring to a low boil. Using a slotted spoon, gently lower the two eggs into the water and cook for 6 minutes.

Step 5

While the eggs cook, add the Bok choy and kale to the broth. Remove eggs to a bowl with ice water to stop them from over cooking. Add the corn to the egg water for 2 minutes then strain. Peel and halve the eggs.

Step 6

Prepare two large bowls with half of the Ramen noodles in each. Pour over half the broth into each bowl, portioning the Bok choy, and mushrooms evenly between the two bowls. Layer each bowl with piles of the corn, carrots, cabbage, two egg halves, then garnish with green onions, red chilies, and sesame seeds.

Step 7

Serve with hot sauce, more sliced onions, chilies, and sesame seeds.