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Low Sodium Ramen Recipe

Low Sodium Ramen Recipe

Here's a basic recipe to get you started on your low-sodium ramen journey
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 2 people
Calories 222 kcal

Equipment

  • 1 pot large

Ingredients
  

  • 4 cups low sodium chicken or vegetable broth
  • 1 piece kombu dried kelp- optional
  • 1 cup dried shiitake mushrooms
  • 2 cloves garlic minced
  • 1- inch piece of ginger sliced
  • 1 tablespoons coconut aminos
  • 1 tablespoon miso paste optional
  • 1 pack low sodium or whole grain ramen noodles
  • 1 cup chopped fresh vegetables e.g., spinach, carrots, bok choy, sweet red bell pepper, snow peas, carrots, cabbage, zucchini, kale, water chestnuts
  • 1/2 cup cooked lean protein e.g., tofu, edamame, chicken, shrimp, hard-boiled egg
  • Fresh herbs for garnish e.g., green onion, cilantro
  • Optional seasonings black pepper e.g., chili pepper, onion powder, garlic powder, cayenne pepper, red pepper flakes

Instructions
 

  • In a large pot, combine the broth, kombu, mushrooms, garlic, and ginger. Bring to a simmer and cook for about 20 minutes.
  • Remove the kombu and mushrooms. Slice the mushrooms and set them aside.
  • Add the low sodium soy sauce (or coconut aminos) and miso paste to the broth. Stir until the miso is fully dissolved.
  • Cook the ramen noodles according to package instructions. Rinse and drain.
  • Divide the noodles between bowls. Top with the sliced mushrooms, fresh vegetables, and protein.
  • Pour the hot broth over the noodles and toppings.
  • Garnish with fresh herbs and enjoy!

Nutrition

Calories: 222kcalCarbohydrates: 35gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 571mgPotassium: 544mgFiber: 8gSugar: 3gVitamin A: 4638IUVitamin C: 11mgCalcium: 43mgIron: 2mg
Keyword low sodium ramen
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