Heart-Healthy Pork Ramen
Savor the comforting warmth of a hearty noodle soup with this Heart-Healthy Pork Ramen recipe, a nourishing twist on the classic dish. Crafted with lean pork tenderloin, whole-grain ramen noodles, and an abundance of nutrient-rich vegetables like baby spinach, carrots, and shiitake mushrooms, this recipe is designed to be both flavorful and heart-smart. A fragrant broth of low-sodium chicken stock, ginger, garlic, and a touch of honey makes each spoonful deliciously satisfying without compromising your health goals. Perfect for quick weeknight dinners, this wholesome ramen is ready in under an hour and serves four, making it a delightful option for family meals or cozy gatherings. Finished with a garnish of fresh spring onions, this vibrant bowl is packed with protein, fiber, and bold flavors for a guilt-free indulgence. Keywords: heart-healthy ramen, pork ramen recipe, low-sodium broth, nutritious noodle soup, healthy comfort food.
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Recipe Information
Ingredients
- 300 grams lean pork tenderloin
- 1000 ml low-sodium chicken broth
- 500 ml water
- 180 grams whole-grain ramen noodles
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce, low-sodium
- 1 teaspoon sesame oil
- 100 grams baby spinach
- 1 medium carrot, julienned
- 3 spring onions, sliced
- 100 grams shiitake mushrooms, sliced
- 1 teaspoon honey
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Trim any visible fat from the pork tenderloin and slice it into thin strips.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the sliced pork to the pot and cook for about 5 minutes until browned on all sides.
Pour in the low-sodium chicken broth and water. Bring the mixture to a gentle boil.
Stir in the low-sodium soy sauce, honey, ground black pepper, and red pepper flakes. Reduce the heat to a simmer and let it cook for about 10 minutes.
Add the shiitake mushrooms and carrot to the pot and simmer for another 5 minutes until the vegetables are tender.
While the soup is simmering, cook the whole-grain ramen noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
Add the cooked noodles and baby spinach to the soup, and cook for an additional 2 minutes until the spinach is wilted.
Adjust the seasoning as needed, adding more soy sauce or pepper if desired.
Ladle the pork ramen into bowls, and garnish with sliced spring onions.
Serve hot and enjoy!
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 24.6 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 438 mg | 34% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
