33+ Refreshing Spring Ramen Recipes to Savor the Season

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As the weather warms and the days grow longer, there’s no better way to embrace the vibrant flavors of spring than with a bowl of fresh, comforting ramen.

Spring is all about lightening up your meals while still enjoying rich, hearty flavors, and ramen is the perfect dish to reflect this seasonal shift.

Whether you’re craving a refreshing cucumber and mint ramen to cool down, a warm bowl of carrot and ginger miso ramen to ease into the season, or something with bright spring vegetables like peas, zucchini, and asparagus, there’s a ramen recipe here for every craving.

With over 33 spring-inspired ramen recipes to choose from, you’ll discover unique flavor combinations and simple yet satisfying ingredients that’ll make your spring meals both delicious and nutritious.

Get ready to slurp up a bowl of freshness and bring the beauty of spring into your kitchen.

33+ Refreshing Spring Ramen Recipes to Savor the Season

Spring is the perfect time to embrace vibrant, seasonal ingredients and create a variety of ramen dishes that are both nourishing and full of flavor.

From the light and refreshing to the hearty and savory, these 33+ spring ramen recipes will help you celebrate the season in the most delicious way possible.

With each recipe offering something unique—whether it’s the crispness of fresh vegetables, the brightness of citrus, or the comforting warmth of homemade broths—you’re sure to find a favorite that will keep you coming back for more.

So gather your ingredients, heat up your broth, and enjoy the flavors of spring, one ramen bowl at a time.

Spring Vegetable Miso Ramen

This vibrant, vegetable-forward miso ramen is perfect for celebrating the fresh flavors of spring. The delicate yet rich miso broth provides a savory base for a medley of spring vegetables such as asparagus, peas, and spinach. The addition of soft-boiled eggs and chewy ramen noodles makes for a satisfying and wholesome bowl. This recipe offers a nourishing and light meal, ideal for a spring lunch or dinner.

Ingredients:

4 cups vegetable broth
2 tablespoons white miso paste
1 tablespoon soy sauce

1 teaspoon sesame oil
1 garlic clove, minced
1-inch piece of ginger, grated

2 teaspoons rice vinegar
200g ramen noodles
1 bunch asparagus, cut into 2-inch pieces

1/2 cup snap peas, trimmed
1/2 cup spinach leaves
2 soft-boiled eggs

1 tablespoon sesame seeds (optional)
Chopped green onions for garnish

Instructions:

In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for about 2 minutes until fragrant.
Pour in the vegetable broth, miso paste, soy sauce, and rice vinegar. Stir until the miso dissolves into the broth. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
While the broth simmers, cook the ramen noodles according to package instructions, then drain and set aside.

In a separate pot, blanch the asparagus and snap peas in boiling water for 2-3 minutes until tender but still vibrant. Drain and set aside.
Once the broth is ready, add the spinach to the pot and cook for another 2 minutes until wilted.
To assemble, divide the cooked noodles into bowls. Pour the miso broth and vegetables over the noodles. Top each bowl with a soft-boiled egg, a sprinkle of sesame seeds, and green onions for garnish.

Serve immediately, enjoying the fresh, springtime flavors!

This Spring Vegetable Miso Ramen is a delightful and satisfying dish that captures the essence of spring with its light yet hearty flavors. The combination of miso’s umami depth and the fresh vegetables creates a bowl full of warmth and nutrition. The addition of soft-boiled eggs enhances the texture, providing a rich contrast to the crisp vegetables. Perfect for a quick weeknight dinner or a light weekend meal, this ramen is a wonderful way to bring the season’s bounty into your kitchen.

Lemon-Ginger Spring Ramen with Shrimp

This Lemon-Ginger Spring Ramen with Shrimp is a refreshing, zesty dish that combines bright citrus and ginger flavors with succulent shrimp. The broth, infused with lemon zest and fresh ginger, is light and aromatic, making it a perfect dish for warmer spring days. The shrimp adds a burst of protein, while the ramen noodles provide a comforting base, creating a balance of freshness and heartiness in every bite.

Ingredients:

4 cups chicken or vegetable broth
1 tablespoon grated fresh ginger

Zest and juice of 1 lemon
2 tablespoons soy sauce
1 tablespoon honey

1 tablespoon rice vinegar
200g ramen noodles
12 large shrimp, peeled and deveined

1/2 cup edamame (shelled)
2 green onions, chopped
1 tablespoon sesame oil

Fresh cilantro for garnish

Instructions:

In a large pot, combine the broth, ginger, lemon zest, lemon juice, soy sauce, honey, and rice vinegar. Bring the mixture to a simmer over medium heat. Let it simmer for 10-15 minutes to allow the flavors to infuse the broth.

While the broth simmers, cook the ramen noodles according to package instructions, drain, and set aside.
In a skillet, heat the sesame oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
Add the edamame to the simmering broth and cook for an additional 2 minutes.

To serve, divide the cooked noodles into bowls. Pour the lemon-ginger broth and edamame over the noodles. Arrange the shrimp on top and garnish with green onions and fresh cilantro.
Serve warm and enjoy the delightful zing of lemon and ginger!

The Lemon-Ginger Spring Ramen with Shrimp is the ideal dish to welcome the spring season with a burst of citrusy freshness. The delicate balance of lemon and ginger in the broth pairs beautifully with the tender shrimp and chewy noodles. This dish is both light and flavorful, making it a perfect option for a quick yet satisfying dinner. Whether you’re craving a revitalizing meal on a sunny afternoon or a lighter dinner to wind down the day, this ramen delivers vibrant flavors that leave you feeling refreshed and content.

Spring Herb and Chicken Ramen

This Spring Herb and Chicken Ramen is a comforting yet light bowl filled with tender chicken, fresh herbs, and vibrant spring vegetables. The broth, infused with fresh thyme, basil, and parsley, delivers a fragrant, herbal base, while the chicken adds a savory depth. With a boost of vitamins and flavors from spring veggies like peas, carrots, and spinach, this ramen is a nourishing dish that embodies the spirit of the season.

Ingredients:

4 cups chicken broth

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 cup sliced carrots

1/2 cup peas
1 cup spinach leaves
1 tablespoon fresh thyme leaves

1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
200g ramen noodles

2 cloves garlic, minced
1 tablespoon soy sauce
Salt and pepper to taste

Lemon wedges for garnish

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, until fully cooked. Remove the chicken from the pot, let it rest for a few minutes, and then shred it using two forks.

In the same pot, add the garlic and sauté for 1 minute. Add the chicken broth, soy sauce, thyme, parsley, and basil. Bring to a simmer and let it cook for 10 minutes to infuse the herbal flavors.
While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
Add the carrots, peas, and spinach to the simmering broth, cooking for 3-4 minutes until the vegetables are tender.

To assemble, divide the noodles between bowls. Pour the herb-infused broth with vegetables over the noodles. Top each bowl with shredded chicken and a squeeze of fresh lemon juice.
Garnish with additional fresh herbs and serve warm.

The Spring Herb and Chicken Ramen offers a satisfying yet fresh meal that celebrates the vibrant flavors of the season. The herbal broth is a fragrant base that perfectly complements the tender chicken and bright vegetables. With its nourishing ingredients and refreshing taste, this ramen is a wonderful way to enjoy a light yet hearty dish that feels both comforting and invigorating. Whether you’re making it for a cozy weeknight dinner or a special spring occasion, this recipe is sure to impress and satisfy.

Spring Pea and Mint Ramen

This Spring Pea and Mint Ramen brings a fresh and vibrant twist to traditional ramen. The natural sweetness of spring peas combines perfectly with the refreshing mint, creating a light yet satisfying broth. Topped with crispy tofu, a soft-boiled egg, and a sprinkle of sesame seeds, this dish is a delightful balance of textures and flavors that encapsulate the essence of spring in every bite.

Ingredients:

4 cups vegetable broth

1 cup fresh peas (or frozen peas)
1/2 cup fresh mint leaves
2 tablespoons soy sauce

1 tablespoon miso paste
200g ramen noodles
200g firm tofu, pressed and cubed

2 soft-boiled eggs
1 tablespoon sesame oil
1 tablespoon sesame seeds

Fresh mint leaves for garnish

Instructions:

In a medium pot, heat the vegetable broth over medium heat. Add the peas, soy sauce, and miso paste, stirring until the miso dissolves. Simmer for 5 minutes to allow the peas to soften and infuse the broth.

Add the fresh mint leaves to the broth and continue to simmer for another 2-3 minutes. Remove from heat and blend the broth with an immersion blender until smooth, creating a creamy, vibrant green soup base.
While the broth simmers, cook the ramen noodles according to the package instructions, then drain and set aside.
In a separate pan, heat sesame oil over medium heat and fry the tofu cubes until golden and crispy, about 5-7 minutes.

To assemble, divide the noodles between bowls. Pour the mint and pea broth over the noodles, then top with crispy tofu, a soft-boiled egg, sesame seeds, and additional fresh mint leaves for garnish.
Serve immediately and enjoy the refreshing, mint-infused ramen!

The Spring Pea and Mint Ramen is an unexpected, refreshing take on the classic ramen dish, offering a delicious combination of fresh peas, mint, and savory miso. The creamy broth, combined with crispy tofu and a soft-boiled egg, creates a balanced meal that is both light and satisfying. This dish is a perfect way to embrace the flavors of spring and enjoy a nutritious, vegetarian ramen option that’s perfect for a light dinner or lunch.

Spring Chicken and Asparagus Ramen

This Spring Chicken and Asparagus Ramen is a fresh and savory dish that combines tender chicken with the crispness of asparagus and the warmth of a flavorful broth. The natural sweetness of the asparagus pairs beautifully with the savory chicken and ramen noodles, while a dash of soy sauce and sesame oil add depth to the broth. This is an ideal spring meal that feels light yet hearty enough to satisfy.

Ingredients:

4 cups chicken broth

2 boneless, skinless chicken breasts
1 bunch asparagus, cut into 2-inch pieces
2 tablespoons soy sauce

1 tablespoon sesame oil
200g ramen noodles
2 cloves garlic, minced

1-inch piece of ginger, grated
1 tablespoon rice vinegar
2 soft-boiled eggs

Chopped green onions for garnish

Instructions:

In a medium pot, heat the sesame oil over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.

Add the chicken broth, soy sauce, and rice vinegar to the pot. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
While the broth simmers, cook the ramen noodles according to package instructions, drain, and set aside.
In a separate pot, blanch the asparagus in boiling water for about 2-3 minutes until tender but still crisp. Drain and set aside.

Add the chicken breasts to the simmering broth and cook for 10-12 minutes until fully cooked. Remove the chicken, shred it using two forks, and return the shredded chicken to the pot.
To assemble, divide the noodles between bowls. Pour the broth, asparagus, and shredded chicken over the noodles. Top each bowl with a soft-boiled egg and chopped green onions.
Serve immediately and enjoy the savory combination of chicken and asparagus.

The Spring Chicken and Asparagus Ramen is the perfect dish to celebrate the season with fresh ingredients and satisfying flavors. The tender chicken and crisp asparagus complement each other wonderfully, while the flavorful broth ties everything together into a comforting and wholesome meal. This ramen is a fantastic choice for a light yet filling dinner, offering the perfect balance of nutrition and flavor.

Spicy Spring Kimchi Ramen

This Spicy Spring Kimchi Ramen is an exciting dish that combines the bold, tangy flavors of kimchi with the rich, hearty warmth of ramen. The addition of spring vegetables like bok choy and radishes brings a refreshing crunch, while the kimchi adds a punch of spice and umami. Topped with a soft-boiled egg and a drizzle of chili oil, this ramen is perfect for those who love bold, spicy flavors in their meals.

Ingredients:

4 cups vegetable broth
1/2 cup kimchi, chopped
1 tablespoon soy sauce

1 tablespoon sesame oil
200g ramen noodles
1/2 cup bok choy, chopped

1/2 cup radishes, thinly sliced
1 tablespoon chili oil (optional)
2 soft-boiled eggs

1 tablespoon sesame seeds
Green onions for garnish

Instructions:

In a large pot, heat the sesame oil over medium heat. Add the kimchi and sauté for about 3 minutes, allowing the flavors to deepen.
Add the vegetable broth and soy sauce to the pot. Bring the mixture to a simmer and cook for 10 minutes, allowing the kimchi to infuse the broth.
While the broth simmers, cook the ramen noodles according to the package instructions, drain, and set aside.

Add the bok choy and radishes to the simmering broth and cook for another 2-3 minutes until the vegetables are tender but still crisp.
To assemble, divide the noodles between bowls. Pour the kimchi broth and vegetables over the noodles. Top with a soft-boiled egg, a drizzle of chili oil, sesame seeds, and green onions.
Serve immediately, and enjoy the spicy, tangy burst of flavors!

The Spicy Spring Kimchi Ramen is a dynamic and exciting dish that brings together the refreshing qualities of spring vegetables with the bold, spicy flavors of kimchi. The heat from the chili oil and kimchi, combined with the crunchy bok choy and radishes, creates an unforgettable flavor experience. This ramen is perfect for those who enjoy a little kick in their meals and want a dish that’s both vibrant and filling.

Spring Citrus and Shrimp Ramen

The Spring Citrus and Shrimp Ramen is a bright, refreshing dish that captures the essence of spring with zesty citrus, tender shrimp, and vibrant vegetables. The tangy lemon and orange infusion in the broth brings a citrusy kick, perfectly complementing the sweetness of the shrimp and the crunch of the spring veggies like carrots and snap peas. This ramen is a light yet flavorful option that’s perfect for a springtime meal.

Ingredients:

4 cups chicken or vegetable broth
1 pound shrimp, peeled and deveined
Zest and juice of 1 lemon

Zest and juice of 1 orange
200g ramen noodles
1/2 cup snap peas, halved

1 small carrot, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil

1 tablespoon honey
Fresh cilantro for garnish
2 soft-boiled eggs (optional)

Instructions:

In a large pot, heat sesame oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from the pot and set aside.
In the same pot, add the chicken or vegetable broth, lemon juice and zest, orange juice and zest, soy sauce, and honey. Stir to combine and bring the mixture to a simmer. Let it simmer for 5-7 minutes, allowing the citrus flavors to infuse into the broth.
While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
Add the snap peas and carrots to the simmering broth and cook for 2-3 minutes until just tender but still crisp.
To assemble, divide the cooked noodles between bowls. Pour the citrus-infused broth and vegetables over the noodles. Top with cooked shrimp, a soft-boiled egg (if using), and fresh cilantro.
Serve immediately and enjoy the light, citrusy burst of flavors!

The Spring Citrus and Shrimp Ramen is an ideal dish to celebrate the refreshing flavors of spring. The zesty citrus broth, combined with tender shrimp and crunchy vegetables, creates a balanced and uplifting meal. This ramen is light enough for a spring evening yet packed with vibrant flavors that will leave you feeling satisfied and rejuvenated. It’s perfect for those who enjoy seafood and a tangy twist in their ramen dishes.

Roasted Asparagus and Mushroom Ramen

This Roasted Asparagus and Mushroom Ramen is a hearty, comforting dish that highlights the earthy flavors of mushrooms and the crispness of roasted asparagus. The combination of sautéed mushrooms, roasted asparagus, and a savory broth makes for a satisfying ramen, while the addition of garlic and soy sauce adds richness and depth. Topped with a soft-boiled egg, this ramen provides a perfect balance of textures and flavors.

Ingredients:

4 cups vegetable broth
1 bunch asparagus, trimmed and cut into 2-inch pieces
200g mushrooms, sliced
200g ramen noodles
2 tablespoons soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon miso paste
2 soft-boiled eggs
Fresh parsley or chives for garnish
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Spread the asparagus pieces on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12-15 minutes, until tender and slightly crispy.
While the asparagus roasts, heat olive oil in a large pot over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they become soft and release their moisture.
Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Add the vegetable broth, soy sauce, and miso paste to the pot, stirring to dissolve the miso. Bring the broth to a simmer and let it cook for 5-7 minutes.
While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside.
Once the broth is ready, add the roasted asparagus to the pot and stir to combine.
To assemble, divide the noodles between bowls. Pour the broth, mushrooms, and asparagus over the noodles. Top with a soft-boiled egg and fresh parsley or chives.
Serve immediately and enjoy the earthy, comforting flavors of this dish!

The Roasted Asparagus and Mushroom Ramen is a perfect dish for any time you want a comforting and savory meal with spring ingredients. The roasted asparagus adds a wonderful depth of flavor, while the sautéed mushrooms bring an earthy richness to the broth. This dish is both satisfying and healthy, providing a wonderful balance of textures, from the tender mushrooms and asparagus to the soft-boiled egg. It’s a delicious way to enjoy the best of spring’s produce in a comforting ramen bowl.

Spring Lemon and Zucchini Ramen

This Spring Lemon and Zucchini Ramen is a bright and refreshing dish that pairs the subtle sweetness of zucchini with the tangy, zesty flavors of lemon. The broth is light and citrusy, with a hint of garlic and ginger, while the zucchini adds a tender crunch. With the addition of a poached egg and fresh herbs, this ramen is a delightful spring meal that balances lightness and comfort.

Ingredients:

4 cups vegetable broth
2 medium zucchinis, thinly sliced
1 tablespoon olive oil
Zest and juice of 1 lemon
1 tablespoon soy sauce
2 cloves garlic, minced
1-inch piece of ginger, grated
200g ramen noodles
2 poached eggs
Fresh basil or mint leaves for garnish
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Add the vegetable broth, lemon zest, and lemon juice to the pot. Stir to combine, and bring the broth to a simmer. Let it simmer for 5 minutes, allowing the flavors to develop.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
In a separate pan, sauté the zucchini slices for 2-3 minutes in a little olive oil until just tender but still slightly crisp.
To assemble, divide the noodles between bowls. Pour the lemony broth over the noodles, then add the sautéed zucchini on top. Place a poached egg in each bowl and garnish with fresh basil or mint leaves.
Serve immediately, and enjoy the fresh, citrusy flavors of spring!

The Spring Lemon and Zucchini Ramen offers a bright and light flavor profile, making it a perfect spring meal. The citrusy broth with fresh lemon zest and juice complements the tender zucchini slices, while the poached egg adds a silky richness. The fresh herbs provide a fragrant touch that ties everything together. This ramen is ideal for those looking for a light yet satisfying dish that celebrates the vibrant flavors of spring.

Spring Pea and Mint Ramen

This Spring Pea and Mint Ramen is a fresh, aromatic dish that combines sweet green peas with the refreshing, cool taste of mint. The delicate flavor of peas, paired with the invigorating essence of mint, makes this ramen light and perfect for spring. The broth is seasoned with ginger and garlic, and the addition of crunchy pea shoots brings texture to the dish. This is a perfect balance of freshness and comfort in a bowl.

Ingredients:

4 cups vegetable broth
1 cup fresh or frozen peas
1 tablespoon olive oil
2 cloves garlic, minced
1-inch piece of ginger, grated
200g ramen noodles
1/2 cup fresh mint leaves, roughly chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
Fresh pea shoots for garnish (optional)

Instructions:

Heat olive oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
Add the vegetable broth and soy sauce to the pot. Bring the broth to a simmer and cook for 5-7 minutes to let the flavors meld.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
In the last 2 minutes of simmering, add the peas to the broth and cook until tender. Add the sesame oil, rice vinegar, and fresh mint leaves, stirring to combine.
To assemble, divide the cooked ramen noodles between bowls. Pour the pea and mint-infused broth over the noodles. Top with fresh pea shoots and a few extra mint leaves for garnish.
Serve immediately, enjoying the bright and refreshing flavors of spring!

The Spring Pea and Mint Ramen is a celebration of the season’s freshness, with the sweet peas and aromatic mint offering a vibrant twist on traditional ramen. The ginger-infused broth, combined with the crisp peas and fragrant mint, creates a perfect balance of flavors that is light yet satisfying. This dish is ideal for anyone looking for a refreshing spring meal that combines simple ingredients in a comforting and delightful way.

Spring Vegetable and Tofu Ramen

The Spring Vegetable and Tofu Ramen is a colorful, nutrient-packed bowl that combines the goodness of seasonal spring vegetables with the protein-rich tofu. Lightly seasoned with miso and soy sauce, the broth highlights the freshness of vegetables like baby spinach, carrots, and green onions. The tofu adds a soft texture, making this ramen a hearty and healthy spring meal, perfect for vegetarians or anyone looking to add more plant-based options to their diet.

Ingredients:

4 cups vegetable broth
200g firm tofu, pressed and cubed
1 cup baby spinach
1/2 cup sliced carrots
2 green onions, sliced
200g ramen noodles
1 tablespoon miso paste
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
Sesame seeds for garnish

Instructions:

Heat sesame oil in a large pot over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
In the same pot, add the vegetable broth, miso paste, soy sauce, and rice vinegar. Stir until the miso paste dissolves and bring the broth to a simmer.
Add the sliced carrots to the broth and cook for 3-4 minutes, until tender.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
Add the spinach and cooked tofu to the simmering broth, letting the spinach wilt and the tofu absorb the flavors of the broth.
To assemble, divide the noodles between bowls and pour the vegetable and tofu broth over them. Top with sliced green onions and a sprinkle of sesame seeds.
Serve immediately and enjoy the wholesome, fresh flavors of this plant-based ramen!

The Spring Vegetable and Tofu Ramen is a nourishing and satisfying dish that captures the vibrant flavors of spring. Packed with fresh vegetables, protein-rich tofu, and a light miso broth, it’s the perfect balance of health and comfort. This ramen is great for anyone seeking a light, plant-based meal that’s full of flavor and nutrients. It’s a great way to enjoy the bounty of spring vegetables while indulging in a hearty, satisfying bowl of ramen.

Spring Kale and Avocado Ramen

The Spring Kale and Avocado Ramen is a rich and creamy dish that combines the earthy flavor of kale with the smooth, buttery texture of avocado. The broth is a combination of vegetable stock, soy sauce, and a touch of tahini, creating a creamy base that complements the hearty kale and creamy avocado. Topped with a soft-boiled egg, this ramen provides a perfect balance of healthy fats, greens, and comforting flavors, making it a filling and nutritious spring meal.

Ingredients:

4 cups vegetable broth
1 tablespoon tahini
1 tablespoon soy sauce
200g ramen noodles
2 cups kale, chopped
1 ripe avocado, sliced
2 soft-boiled eggs
1 tablespoon sesame oil
1 teaspoon chili flakes (optional)
Fresh cilantro for garnish

Instructions:

In a large pot, heat sesame oil over medium heat. Add the vegetable broth, tahini, and soy sauce. Stir until the tahini dissolves and the broth becomes creamy. Bring to a simmer.
Add the chopped kale to the broth and cook for 3-4 minutes until tender but still vibrant green.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
To assemble, divide the cooked ramen noodles between bowls. Pour the creamy kale broth over the noodles. Top with sliced avocado, a soft-boiled egg, and a sprinkle of chili flakes for heat (if desired).
Garnish with fresh cilantro and serve immediately.

The Spring Kale and Avocado Ramen is an indulgent yet healthy dish that combines the creamy richness of avocado with the earthy goodness of kale. The creamy tahini-based broth adds a luxurious texture to the ramen, making it a truly satisfying meal. Whether you’re looking for a filling vegetarian option or simply a bowl of comfort with a spring twist, this ramen is sure to hit the spot. The fresh cilantro and soft-boiled egg elevate the dish, giving it that extra touch of springtime indulgence.

Lemon Garlic Shrimp Ramen

This Lemon Garlic Shrimp Ramen combines the zesty freshness of lemon and the savory depth of garlic, perfectly complementing succulent shrimp. The broth is a light yet flavorful mixture of vegetable stock, soy sauce, and a hint of lemon zest, creating a tangy, aromatic base. The addition of shrimp adds a rich, protein-packed element, making this ramen a delightful and refreshing meal that’s perfect for the spring season. It’s a bowl of light yet hearty goodness that will brighten up your day.

Ingredients:

4 cups vegetable broth
200g shrimp, peeled and deveined
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon soy sauce
Juice and zest of 1 lemon
200g ramen noodles
1 teaspoon chili flakes (optional)
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the vegetable broth, soy sauce, and lemon juice to the pot. Bring the broth to a simmer, stirring occasionally. Add the lemon zest for extra flavor.
In a separate pan, heat a little olive oil and cook the shrimp until pink and opaque, about 2-3 minutes per side.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
Once the shrimp are cooked, add them to the simmering broth. Let them heat through for 1-2 minutes.
To assemble, divide the cooked noodles between bowls and pour the lemon garlic shrimp broth over the noodles.
Garnish with fresh parsley and chili flakes for a little heat, then serve immediately.

The Lemon Garlic Shrimp Ramen is a refreshing, light meal that is both flavorful and satisfying. The combination of lemon and garlic offers a burst of brightness, while the shrimp provide richness and protein. This ramen is perfect for those seeking a spring-inspired dish that feels fresh and clean, yet still indulgent. With its delicate flavors and satisfying ingredients, it’s sure to become a favorite springtime dish for any seafood lover.

Asparagus and Poached Egg Ramen

This Asparagus and Poached Egg Ramen is a wonderful celebration of spring’s fresh produce. The crisp, tender asparagus complements the silky, runny yolk of the poached egg, creating a creamy, rich ramen experience. The broth is light yet flavorful, with a combination of miso paste, soy sauce, and a hint of sesame oil. The addition of asparagus and a poached egg makes this ramen a balanced, nutrient-rich meal that’s perfect for a spring lunch or dinner.

Ingredients:

4 cups vegetable broth
1 tablespoon miso paste
1 tablespoon soy sauce
1 tablespoon sesame oil
200g ramen noodles
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 large eggs
1 teaspoon rice vinegar
Fresh sesame seeds for garnish

Instructions:

Bring a pot of water to a gentle simmer and add the rice vinegar. Crack the eggs into small bowls, then carefully lower them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove the eggs and set aside.
In a separate pot, combine the vegetable broth, miso paste, soy sauce, and sesame oil. Bring to a simmer and stir until the miso paste dissolves.
Add the asparagus to the broth and cook for 2-3 minutes until tender but still vibrant green.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
To assemble, divide the noodles between bowls and pour the asparagus and miso broth over them.
Top each bowl with a poached egg and sprinkle with sesame seeds for garnish. Serve immediately.

The Asparagus and Poached Egg Ramen is a delightful, wholesome dish that captures the essence of spring. The combination of fresh asparagus, a silky poached egg, and a flavorful miso broth creates a comforting yet light meal that is perfect for the season. The runny yolk from the poached egg melds with the broth, adding richness and depth. This ramen is a perfect option for anyone craving a light yet satisfying bowl of goodness full of vibrant, spring-inspired ingredients.

Spring Mushroom and Soy Sauce Ramen

This Spring Mushroom and Soy Sauce Ramen is a savory dish that showcases the earthy richness of mushrooms combined with the deep umami flavors of soy sauce. The broth is infused with the natural earthiness of the mushrooms, making it both hearty and comforting. The dish is topped with fresh green onions, and the tender ramen noodles soak up all the savory goodness. This ramen is perfect for mushroom lovers and anyone looking for a warm, satisfying bowl of ramen with a deep, flavorful base.

Ingredients:

4 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon miso paste
200g mixed mushrooms (shiitake, cremini, and oyster mushrooms work best), sliced
200g ramen noodles
2 green onions, chopped
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger powder

Instructions:

Heat sesame oil in a large pot over medium heat. Add the sliced mushrooms and cook for 4-5 minutes until they are tender and browned.
Add the vegetable broth, soy sauce, miso paste, garlic powder, and ginger powder to the pot. Stir until the miso dissolves and the broth is well-combined. Bring to a simmer and cook for 5 minutes.
While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
To assemble, divide the noodles between bowls and pour the mushroom soy broth over the noodles.
Top with chopped green onions and serve immediately.

The Spring Mushroom and Soy Sauce Ramen is a flavorful, umami-packed bowl that’s perfect for those craving a rich and savory dish. The earthy mushrooms add a natural depth to the broth, and the soy sauce enhances the overall savory profile. This ramen is simple yet deeply satisfying, making it an excellent choice for a quick and nourishing meal. With the addition of green onions and the hearty broth, this ramen offers a fulfilling, spring-inspired experience.

Spring Zucchini and Lemon Ramen

The Spring Zucchini and Lemon Ramen is a refreshing dish that brings the flavors of spring right into your bowl. The subtle taste of zucchini is paired with the tanginess of lemon, creating a light and vibrant ramen experience. The broth is infused with lemon zest and garlic, adding a zesty kick, while the zucchini provides a fresh crunch that contrasts beautifully with the soft noodles. This ramen is perfect for a light, healthy meal that’s easy to prepare and full of bright, seasonal flavors.

Ingredients:

4 cups vegetable broth
1 tablespoon olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
2 medium zucchinis, spiralized or thinly sliced
200g ramen noodles
1 tablespoon soy sauce
1 teaspoon sesame oil
Fresh basil or parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the vegetable broth, soy sauce, sesame oil, lemon zest, and lemon juice to the pot. Bring the broth to a simmer and cook for 3-4 minutes.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
Add the zucchini to the broth and cook for 2-3 minutes until tender but still crisp.
To assemble, divide the cooked noodles between bowls and pour the lemon and zucchini broth over them.
Garnish with fresh basil or parsley and serve immediately.

The Spring Zucchini and Lemon Ramen is the perfect way to enjoy the freshness of spring vegetables and citrus. The lemon adds a vibrant tang that elevates the entire dish, while the zucchini brings lightness and crunch. The combination of zesty broth and tender noodles makes this ramen a satisfying yet refreshing meal that’s ideal for springtime. This dish is not only quick to prepare but also offers a nutrient-packed bowl that’s perfect for anyone looking for a light and healthy ramen recipe.

Sweet Potato and Spinach Ramen

The Sweet Potato and Spinach Ramen is a comforting, hearty dish that combines the creamy texture of sweet potatoes with the nutritious goodness of spinach. The broth is rich with umami flavors, thanks to miso paste and soy sauce, while the sweet potato adds a naturally sweet and earthy flavor. The spinach adds a burst of green, making this ramen a wholesome meal that is both filling and nourishing. It’s a perfect option for anyone looking to indulge in a hearty yet healthy bowl of ramen.

Ingredients:

4 cups vegetable broth
1 tablespoon miso paste
1 tablespoon soy sauce
1 medium sweet potato, peeled and diced
200g spinach, fresh
200g ramen noodles
1 tablespoon sesame oil
1 teaspoon garlic powder
Fresh cilantro for garnish

Instructions:

Heat sesame oil in a large pot over medium heat. Add the diced sweet potato and cook for 5-7 minutes until slightly softened.
Add the vegetable broth, miso paste, soy sauce, and garlic powder to the pot. Bring the broth to a simmer and cook for 10 minutes until the sweet potato is tender.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
Add the spinach to the broth and cook for 2-3 minutes until wilted.
To assemble, divide the cooked noodles between bowls and pour the sweet potato and spinach broth over the noodles.
Garnish with fresh cilantro and serve immediately.

The Sweet Potato and Spinach Ramen offers a satisfying balance of sweetness, earthiness, and umami. The creamy texture of sweet potato combined with the rich, savory broth creates a filling yet comforting ramen experience. The spinach adds a fresh and healthy touch, making this dish perfect for anyone who wants a nutritious and hearty bowl. This ramen is an excellent choice for spring, as it brings together the best flavors of the season in a rich, warming bowl.

Pea Shoot and Sesame Ramen

The Pea Shoot and Sesame Ramen is a light yet flavorful dish that celebrates the freshness of pea shoots, which are tender and slightly sweet, combined with the rich, nutty flavor of sesame. The broth is a balanced mix of vegetable stock, soy sauce, and a hint of sesame oil, which complements the pea shoots and adds depth to the dish. Topped with crunchy sesame seeds and fresh pea shoots, this ramen is a refreshing, wholesome meal perfect for a spring lunch or dinner.

Ingredients:

4 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon sesame oil
200g ramen noodles
1 cup fresh pea shoots
2 tablespoons sesame seeds, toasted
1 tablespoon rice vinegar
1 teaspoon chili flakes (optional)
Fresh cilantro for garnish

Instructions:

In a large pot, combine the vegetable broth, soy sauce, sesame oil, and rice vinegar. Bring the broth to a simmer.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
Add the pea shoots to the broth and cook for 1-2 minutes until tender but still vibrant green.
To assemble, divide the cooked noodles between bowls and pour the pea shoot broth over them.
Top with toasted sesame seeds, chili flakes for a bit of heat (optional), and fresh cilantro.
Serve immediately and enjoy the refreshing, nutty flavors of this spring-inspired ramen.

The Pea Shoot and Sesame Ramen is a fresh and nutritious dish that brings a unique balance of flavors to your bowl. The delicate pea shoots add a mild sweetness and freshness, while the sesame oil enhances the savory elements of the broth. The addition of sesame seeds adds texture, and the rice vinegar gives a slight tang that elevates the flavors. This light yet satisfying ramen is perfect for a spring day, offering a burst of freshness and wholesome goodness in each bite.

Spring Onion and Tofu Ramen

The Spring Onion and Tofu Ramen is a flavorful, plant-based dish that combines the crispness of spring onions with the delicate texture of tofu. The broth is infused with soy sauce, sesame oil, and a touch of rice vinegar, providing a savory, slightly tangy base that complements the tofu and spring onions beautifully. Topped with fresh herbs and a sprinkling of sesame seeds, this ramen is a healthy, satisfying meal that’s light yet filling. It’s perfect for anyone seeking a vegetarian ramen option with a fresh spring twist.

Ingredients:

4 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon sesame oil
200g firm tofu, cubed
200g ramen noodles
1 bunch spring onions, chopped
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
Fresh cilantro for garnish

Instructions:

Heat sesame oil in a large pot over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the vegetable broth, soy sauce, sesame oil, and rice vinegar. Bring to a simmer and cook for 5 minutes.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
Add the chopped spring onions to the broth and cook for 1-2 minutes until they soften.
To assemble, divide the cooked noodles between bowls and pour the spring onion broth over them.
Top with crispy tofu cubes, toasted sesame seeds, and fresh cilantro. Serve immediately.

The Spring Onion and Tofu Ramen is a vibrant, plant-based option that’s perfect for a springtime meal. The tofu adds a hearty, protein-packed element, while the fresh spring onions lend a crisp, aromatic flavor. The sesame oil and soy sauce-based broth ties everything together, making it a delicious and satisfying bowl of ramen. This dish is perfect for anyone looking for a light yet filling vegetarian ramen that celebrates the flavors of spring in a healthy and nourishing way.

Carrot and Ginger Miso Ramen

The Carrot and Ginger Miso Ramen is a bright and fragrant dish that combines the sweetness of carrots with the warming, aromatic spice of ginger. The miso-based broth adds a rich umami flavor, while the carrots offer a natural sweetness that balances out the savory elements. The addition of ginger brings a refreshing kick, making this ramen a comforting yet vibrant bowl of goodness. It’s a perfect dish for those seeking a fresh, healthy meal that’s light but full of flavor.

Ingredients:

4 cups vegetable broth
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
2 medium carrots, julienned
200g ramen noodles
1 tablespoon sesame oil
1 teaspoon chili flakes (optional)
Fresh coriander for garnish

Instructions:

Heat sesame oil in a large pot over medium heat. Add the grated ginger and cook for 1-2 minutes until fragrant.
Add the vegetable broth, white miso paste, and soy sauce to the pot. Stir until the miso dissolves and bring to a simmer.
Add the julienned carrots to the broth and cook for 3-4 minutes until tender but still slightly crisp.
While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
To assemble, divide the cooked noodles between bowls and pour the carrot-ginger miso broth over them.
Garnish with chili flakes (optional) and fresh coriander. Serve immediately.

The Carrot and Ginger Miso Ramen is a delightful and nourishing dish that blends the sweetness of carrots with the warmth of ginger and the richness of miso. The miso broth creates a savory foundation that pairs beautifully with the fresh, tender carrots and the fragrant ginger. This ramen is light, flavorful, and perfect for a spring meal that’s both comforting and refreshing. Whether you’re looking for a healthy, vibrant dish or just a bowl of pure umami goodness, this recipe offers a delightful balance of flavors.

Cucumber and Mint Ramen

The Cucumber and Mint Ramen is a light and refreshing dish that captures the essence of spring. The crispness of cucumber is paired with the coolness of fresh mint, creating a unique and refreshing ramen experience. The broth is a delicate blend of vegetable stock, rice vinegar, and soy sauce, providing a savory backdrop that complements the fresh vegetables. Topped with crunchy cucumbers and mint leaves, this ramen is the perfect dish for a warm spring day, offering a burst of freshness in every bite.

Ingredients:

4 cups vegetable broth
1 tablespoon rice vinegar
1 tablespoon soy sauce
200g ramen noodles
1 cucumber, thinly sliced
1/4 cup fresh mint leaves, chopped
1 teaspoon sesame oil
1 teaspoon chili flakes (optional)

Instructions:

In a large pot, combine the vegetable broth, rice vinegar, and soy sauce. Bring the broth to a simmer over medium heat and cook for 3-4 minutes.
While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
To assemble, divide the cooked noodles between bowls and pour the cucumber-mint broth over them.
Top with thinly sliced cucumber, fresh mint leaves, and chili flakes for a bit of heat (optional). Drizzle with sesame oil for extra flavor.
Serve immediately and enjoy the fresh, cool flavors of this spring-inspired ramen.

The Cucumber and Mint Ramen is a wonderfully refreshing dish that’s perfect for those warm spring days when you crave something light and revitalizing. The combination of crisp cucumber, cool mint, and a savory broth creates a delightful contrast of flavors and textures. It’s a ramen that offers a burst of freshness with every bite, making it the ideal choice for a quick and healthy meal. This dish is not only refreshing but also full of vibrant, spring-inspired ingredients that make it feel like a celebration in a bowl.

Note: More recipes are coming soon!

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