Low Fat Classic Ramen Noodle Soup
Elevate your soup game with this Low Fat Classic Ramen Noodle Soup, a flavorful and nutritious twist on the beloved Japanese comfort dish. Crafted with a savory base of low-sodium chicken broth, fresh ginger, and garlic, this recipe is brimming with wholesome ingredients like dried shiitake mushrooms, julienned carrots, baby spinach, and protein-packed tofu. Perfectly tender ramen noodles soak up the aromatic broth, while a hint of toasted sesame oil and a dash of red pepper flakes lend a delightful balance of richness and spice. Ready in just 45 minutes, this lighter ramen alternative is ideal for busy weeknight meals or soothing lunches. Plus, it's low-fat, packed with vegetables, and free from artificial seasonings, making it both heart-healthy and irresistible. Treat your taste buds to this guilt-free bowl of soul-warming goodness!
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Recipe Information
Ingredients
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons low-fat soy sauce
- 2 teaspoons grated fresh ginger
- 3 units garlic cloves, minced
- 1 cup dried shitake mushrooms
- 2 packs ramen noodles (without seasoning packet)
- 1 unit carrot, julienned
- 2 cups baby spinach leaves
- 3 units green onions, sliced
- 8 ounces tofu, diced into cubes
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon red pepper flakes
Instructions
In a large pot, combine the chicken broth, water, soy sauce, grated ginger, and minced garlic. Bring the mixture to a boil over medium-high heat.
Add the dried shitake mushrooms and reduce the heat to maintain a simmer. Let the broth simmer for about 15 minutes to allow the flavors to meld together.
While the broth simmers, cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.
Add the julienned carrot to the simmering broth and cook until slightly tender, about 5 minutes.
Stir in the baby spinach leaves, and continue to simmer until wilted, around 2 minutes.
Add the cubed tofu to the soup pot, gently stirring to combine all ingredients.
Divide the cooked ramen noodles among four serving bowls.
Ladle the hot broth and vegetables over the noodles evenly.
Garnish each bowl with sliced green onions, a drizzle of toasted sesame oil, and a sprinkle of red pepper flakes for some heat.
Serve immediately and enjoy your nutritious low-fat ramen noodle soup!
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 323.7 g | 118% | |
| Dietary Fiber | 63.6 g | 227% | |
| Total Sugars | 22.0 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 64.2 mcg | 321% | |
| Calcium | 1029 mg | 79% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 6448 mg | 137% | |
*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.
