Low Fat Spicy Korean Ramen
Dive into a bowl of warmth and flavor with this Low Fat Spicy Korean Ramen, a guilt-free twist on a beloved classic! Crafted with low-sodium vegetable broth and seasoned with bold gochujang, soy sauce, and a hint of rice vinegar, this recipe delivers the perfect balance of heat and tang without compromising on health. Overflowing with nutrient-rich veggies like baby bok choy, shiitake mushrooms, and julienned carrots, every bite is a vibrant mix of texture and taste. Protein-packed tofu and fragrant garnishes like cilantro, green onions, and sesame seeds elevate this ramen to perfection. Ready in just 30 minutes, it’s a quick, wholesome meal that’s ideal for cozy nights or satisfying cravings. Perfect for fans of Korean cuisine seeking a low-fat, spicy noodle dish that feels indulgent without being heavy!
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Recipe Information
Ingredients
- 4 cups low-sodium vegetable broth
- 1.5 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 0.5 teaspoon chili flakes (optional, for extra spice)
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups baby bok choy
- 0.5 cup carrots, julienned
- 1 cup shiitake mushrooms, sliced
- 2 stalks green onions, sliced
- 8 ounces ramen noodles (dried or fresh, low-fat)
- 0.5 cup extra-firm tofu, cubed (optional for added protein)
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
In a medium-sized pot, heat the vegetable broth over medium heat.
Whisk in the gochujang, soy sauce, rice vinegar, chili flakes (if using), and brown sugar until well combined.
Add the minced garlic and grated ginger to the broth and let it simmer for 3-4 minutes to release their flavors.
Stir in the baby bok choy, julienned carrots, and sliced shiitake mushrooms. Simmer for 5-7 minutes or until the vegetables are tender but still slightly crisp.
While the broth simmers, cook the ramen noodles in a separate pot according to package instructions. Drain and set aside.
If adding tofu, lightly warm the cubed tofu in a non-stick pan or simply add it directly to the soup during the last 3 minutes of cooking.
Divide the cooked noodles into serving bowls and ladle the hot broth with vegetables over the noodles.
Top each bowl with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 26.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1168 mg | 90% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2880 mg | 61% | |
*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.
