Ramen in restaurants aren’t much considered a “healthy dish” in Japan. To start with, it’s a lot of white flour based noodles for one meal, and thus is very starchy and not good for blood sugar control. Secondly, the broth is generally quite salty and may have some added fats.
For example, many Japanese women avoid ramen of any kind like the plague, especially tonkotsu made with pork bones that’s extremely rich. A lot of Japanese also eat broth as long as they’re slurping the noodles, but consider the stock itself is more a sauce and won’t drink what’s left, because it’s too salty and fat to drink on its own.
If you really want a healthy option for ramen -- I'll give you a nice recipe below. In a pinch, f you pick instant ramen and throw away the soup to make your own, throw in a lot of vegetables, include a good quality protein like lean meat, egg, or tofu, then chances are that despite the instant noodles this ramen will be healthier than the average bowl of real ramen eaten at a restaurant. But if you want some top-notch healthy ramen, try my soba noodle ramen recipe below.
**Make your own vegetable broth by boiling for 4 hours: 1 gallon of water with 1 quartered onion, 1 carrot, 3 cloves of garlic, 2 bay leaves, and 1 tbsp sliced fresh ginger (Add 1 thai chili if you want it extra spicy).
This recipe serves 4 people