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High Protein Easy Ramen Noodle Soup in white bowl with soft-boiled eggs, chicken, edamame, and green onions

High Protein Easy Ramen Noodle Soup

A protein-packed ramen bowl with bone broth, tender noodles, soft-boiled eggs, and your choice of protein. Quick, comforting, and delivering 35 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Fusion, Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups low-sodium chicken bone broth for extra protein
  • 2 cups water
  • 2 packs ramen noodles discard seasoning packets
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1 inch fresh ginger peeled and grated
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste white or yellow
  • 1 teaspoon rice vinegar
  • 1 tablespoon chili paste optional
  • 8 oz cooked protein chicken breast, pork, shrimp, or firm tofu, sliced
  • 3 large eggs for soft-boiling
  • 1 cup edamame shelled
  • 1/2 cup sliced mushrooms shiitake or button
  • 1 cup baby spinach
  • 1/2 cup corn kernels
  • 1 whole green onion scallion, sliced
  • 1 tablespoon sesame seeds optional
  • 1 sheet nori seaweed optional
  • 1 tablespoon hemp hearts optional protein boost

Equipment

  • 2 large pots
  • whisk
  • cutting board
  • ladle
  • knife
  • Slotted spoon

Method
 

  1. In a large pot, combine chicken bone broth and water. Bring to a gentle simmer over medium heat.
  2. Add sesame oil, minced garlic, and grated ginger to the simmering broth. Let simmer for 3-4 minutes until garlic softens and aromatics bloom.
  3. Whisk in soy sauce, miso paste, rice vinegar, and chili paste if using. Continue whisking until miso paste is completely smooth with no lumps.
  4. Let broth simmer gently for 10 minutes to allow flavors to develop. Keep on low heat.
  5. While broth simmers, prepare protein if not already cooked. For chicken, poach or grill 8-10 minutes until cooked through, then slice. For pork, sear 6-8 minutes per side. For shrimp, cook 3-4 minutes until pink. For tofu, press well, cube, and pan-fry 8 minutes until golden.
  6. Prepare soft-boiled eggs by boiling for 6-7 minutes, then immediately transfer to ice bath for 5 minutes. Peel and halve just before serving.
  7. In a separate pot with 6 cups boiling water, cook ramen noodles for 3 minutes. Add edamame for the final minute of cooking.
  8. Drain noodles and edamame well. Rinse briefly under cold water to stop cooking and prevent sticking.
  9. Divide cooked ramen noodles and edamame between two large bowls. Ladle hot broth over noodles until fully submerged.
  10. Top each bowl with 4-6 ounces sliced protein. Arrange soft-boiled egg halves, sliced mushrooms, baby spinach, corn, and sliced green onions. Sprinkle with sesame seeds, hemp hearts if using, and add nori sheet.
  11. Garnish with chili flakes for heat and lime juice for brightness if desired. Serve immediately while hot.

Notes

Recipe serves 2 large bowls with approximately 35 grams protein each. Use bone broth for extra protein and collagen. Store broth and noodles separately to prevent sogginess. Halal-friendly with no pork, bacon, or alcohol. Soft-boiled eggs store for 2 days maximum. Cooked protein and broth store for 3 days in refrigerator. Freeze broth only for up to 3 months.
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