Making Instant Ramen Healthy
Making healthy meals that aren't salads & fun - my go-to style of dinner when idk what to cook but want to eat healthy-ish 🍜
Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Alice Sun•
March 27, 2026
Some could call this type of dinner my equivalent of a pasta night.
An easy formula with noodles that can be mixed and matched with any flavor of broth or sauce so that it never gets old. But the best plus side is how much fiber you can hide on the plate, because any type of protein can also go with it.
These days I’ve been getting home from work completely wiped, and the last thing I want to think about is what to make. This is the “instant ramen” I know I can always whip up, have it taste consistently delicious, and different because of all the combos you can make.
Here’s how to make it yourself!
Ingredients (11)
Ingredients (11)
Instructions
Add the ramen (2 packages), carrots (1), mushrooms (½ package), tofu (½ packet), and kimchi (¼ cup) to a pot, along with the nabe soup base (1 packet).
Bring the ingredients to a boil, then lower to a simmer for 5 mins.
In the meantime, in a separate pot, bring water to boil, then add the beef slices (½ lb).
This process makes sure the end dish doesn’t have scum.
Once the protein changes from pink to brown, add them to the noodles and simmer for another 2 mins.
Lastly add the chrysanthemum greens (1 bunch), then take off the heat, letting the residual heat cook the veggies.
Crack an egg (1) in and let the soup cook the egg just enough before digging in.
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