Unjunked Recipes: (Episode 4) Unjunked Ramen Bowl

Because real-life health is about balance, not perfection.

Why Ramen?

Let’s be honest, ramen is a comfort food classic. Quick, salty, and satisfying, it’s the go-to meal when life gets busy (or when the kids want something fast). But those little flavor packets? They pack a punch of sodium (often over 1,500 mg per serving) and almost no nutrition.

That’s where the Unjunked Ramen Bowl comes in. It keeps everything you love about ramen, warm broth, slurpable noodles, cozy vibes, but adds a few simple upgrades to make it a more nourishing, balanced, and still super fast meal.

What Makes It “Unjunked”

Instead of going all-or-nothing and cutting ramen out completely, this recipe meets you halfway.


We’re half-junking it -  keeping the convenience, but adding the goodness.

Here’s how we do it:



✅ Swap half the noodles for zucchini noodles or brown rice noodles


✅ Use low-sodium broth instead of the full seasoning packet


✅ Add real protein (leftover chicken, shrimp, or even a scrambled egg)


✅ Sneak in a handful of veggies for color and nutrients


✅ Add natural flavor: garlic, sesame oil, soy sauce, and green onions

This bowl satisfies your craving while leaving you energized - not heavy or bloated.

Instead of going all-or-nothing and cutting ramen out completely, this recipe meets you halfway.


We’re half-junking it -  keeping the convenience, but adding the goodness.

Here’s how we do it:



✅ Swap half the noodles for zucchini noodles or brown rice noodles
✅ Use low-sodium broth instead of the full seasoning packet
✅ Add real protein (leftover chicken, shrimp, or even a scrambled egg)
✅ Sneak in a handful of veggies for color and nutrients
✅ Add natural flavor: garlic, sesame oil, soy sauce, and green onions

This bowl satisfies your craving while leaving you energized - not heavy or bloated.

Ingredients

  • 1 pack instant ramen (any flavor - you’ll only use half the seasoning packet)

  • 1 cup low-sodium chicken or veggie broth

  • 1 cup mixed veggies (spinach, carrots, mushrooms, bok choy, or even mixed frozen veggies, heated)

  • ½ cup cooked shredded chicken, tofu, or shrimp

  • 1 egg, scrambled

  • 1 tsp sesame oil

  • 1 tsp soy sauce (optional)

  • 1 green onion, sliced

  • Sprinkle of sesame seeds or chili flakes (optional)

Directions

1. Boil the noodles according to package directions. Halfway through, toss in your veggies.

2. Drain most of the water, leaving a small amount in the pot. Add half the seasoning packet and the broth.

3. Stir in your protein of choice.

4. Top with a boiled egg, sesame oil, soy sauce, and green onions.

5. Sprinkle with sesame seeds or chili flakes for a little extra kick.

Why You’ll Love It

  • Ready in under 10 minutes

  • Uses what you already have in your fridge

  • Balanced with fiber, protein, and color

  • Comfort food made smarter

You’ll still get all the flavor, but none of the “ugh, I shouldn’t have eaten that” feeling afterward.

Try This:

Make it a DIY Ramen Night for the family!


Set out bowls of toppings - chopped veggies, boiled eggs, tofu cubes, cooked chicken, sesame oil - and let everyone customize their own healthy ramen. It’s fun, hands-on, and an easy way to get kids eating more veggies without a fight.

Share It!

If you try this recipe, tag @UnjunkAmerica on Instagram or use the hashtag #UnjunkYourMeals, I’d love to see your creations!

Michelle Walker

a mom, former educator, and the founder of Unjunk America - a movement dedicated to helping families ditch processed foods, decode food labels, and reconnect with real food. With a warm, no-judgment approach, Michelle empowers parents to make simple, sustainable changes in their kitchens, one meal at a time.

Learn more or join the movement at UnjunkAmerica.com.