Low Fat Authentic Ramen Noodle Soup
Savor the comforting flavors of this *Low Fat Authentic Ramen Noodle Soup*, a healthier twist on the classic Japanese favorite. Made with a rich, aromatic low-sodium broth infused with fresh ginger, garlic, and shiitake mushrooms, this ramen delivers bold, satisfying flavors while keeping things light. Tender slices of boneless, skinless chicken breast, nutrient-packed baby spinach, and hearty ramen noodles come together for a wholesome yet indulgent meal. Topped with vibrant julienned carrots, green onions, soft-boiled eggs, and strips of nori, every bowl is a nourishing, restaurant-quality experience right in your own kitchen. Ready in just 45 minutes, this quick and easy recipe is perfect for a cozy weeknight dinner or a meal-prepped lunch that doesn’t sacrifice taste for health. Try this low-fat ramen today and enjoy the best of comfort food made guilt-free!
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Recipe Information
Ingredients
- 6 cups low-sodium chicken or vegetable broth
- 8 oz shiitake mushrooms
- 1 inch piece fresh ginger
- 3 cloves garlic cloves
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 12 oz boneless skinless chicken breast
- 9 oz ramen noodles
- 2 cups baby spinach
- 1 large carrot
- 3 stalks green onions
- 2 pieces soft-boiled eggs
- 1 sheet nori sheet
Instructions
Slice the shiitake mushrooms and set aside. Peel and thinly slice the ginger and garlic.
In a large pot, combine the broth, ginger, garlic, mushrooms, and soy sauce. Bring to a gentle boil over medium-high heat.
Reduce the heat and simmer for 10 minutes to allow flavors to meld.
While the broth simmers, slice the chicken breast into thin strips.
In a non-stick pan, heat the sesame oil over medium heat. Add the chicken slices and cook until cooked through, about 5-7 minutes.
Remove the chicken from the pan and set aside.
Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 4-5 minutes.
While the noodles cook, peel and julienne the carrot. Slice the green onions and cut the nori sheet into strips.
Once the noodles are cooked, add the baby spinach to the pot, allowing it to wilt for about 1 minute.
Ladle the soup into bowls. Top with the cooked chicken, julienned carrots, sliced green onions, and soft-boiled egg halves.
Garnish with nori strips before serving. Enjoy your healthy and comforting low-fat ramen noodle soup!
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 17.3 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 295 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2312 mg | 49% | |
*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.
