Low Fat Pork Ramen
Warm up with a comforting bowl of Low Fat Pork Ramen, a lighter take on a beloved Japanese classic that's perfect for healthier dining. This recipe combines tender slices of lean pork tenderloin with a flavorful broth made from low-sodium chicken or vegetable stock, infused with aromatic garlic, ginger, and soy sauce. Loaded with vibrant vegetables like julienned carrots, baby spinach, and shiitake mushrooms, this dish delivers a nutritious punch without sacrificing taste. Whole-grain or low-fat ramen noodles provide hearty texture, while a touch of sesame oil and rice vinegar enhance the savory depth of the soup. Ready in under an hour and serving up to four, this dish is ideal for weeknight dinners or a cozy meal to impress a crowd. Garnish with fresh green onions to elevate the presentation and enjoy a guilt-free yet deeply satisfying ramen experience!
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Recipe Information
Ingredients
- 300 grams Lean pork tenderloin
- 5 cups Low sodium chicken or vegetable broth
- 2 tablespoons Soy sauce
- 1 inch piece Fresh ginger, sliced
- 3 cloves Garlic, minced
- 3 stalks Green onions
- 2 cups Baby spinach
- 1 cup Carrots, julienned
- 1 cup Shiitake mushrooms, sliced
- 200 grams Ramen noodles (low fat, whole grain if possible)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the lean pork tenderloin. Trim any visible fat and slice the pork into thin strips for quick cooking.
In a large pot, heat 1 teaspoon of sesame oil over medium heat. Add the sliced garlic and ginger and sauté for about 1 minute until fragrant.
Pour in the low sodium chicken or vegetable broth and bring to a simmer.
Add the sliced pork to the pot and simmer for approximately 8-10 minutes until the pork is cooked through.
Mix in the soy sauce, rice vinegar, salt, and black pepper. Stir well to combine and let the broth continue to simmer on low heat.
While the broth is simmering, prepare your ramen noodles according to the package instructions, then set aside.
Add the carrots, shiitake mushrooms, and shredded green onion to the broth. Cook these vegetables for about 3-5 minutes or until they are tender yet still crispy.
Stir in the baby spinach and cook for an additional 1-2 minutes until wilted.
Divide the cooked noodles evenly into bowls, then ladle the hot broth and vegetables over each serving.
Garnish with extra green onions if desired, and enjoy your warm, satisfying low fat pork ramen!
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5420 mg | 236% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 18.0 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3307 mg | 70% | |
*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.
