Low Sodium Authentic Ramen Noodle Soup
Savor the comforting warmth of this Low Sodium Authentic Ramen Noodle Soup, a nourishing twist on the classic Japanese favorite. Crafted with delicate balances of bold flavors, this recipe features a fragrant broth infused with garlic, ginger, and mirin, paired with tender proteins like unsalted chicken or tofu. The addition of hearty shiitake mushrooms, wilted baby spinach, and chewy low-sodium ramen noodles creates a satisfying base, while soft-boiled eggs and fresh green onions add texture and richness. Perfect for a healthy yet flavorful meal, this ramen is garnished with optional cilantro for a burst of freshness. Ready in under an hour, this easy homemade recipe is ideal for anyone seeking a low-sodium alternative without compromising authentic taste.
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Recipe Information
Ingredients
- 6 cups Chicken or vegetable broth (low sodium)
- 1 unit or 300 grams Unsalted chicken breasts or tofu (cubed)
- 2 packets Ramen noodles (dry, low sodium)
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Mirin
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 cup Shiitake mushrooms (sliced)
- 2 cups Baby spinach leaves
- 2 stalks Green onions (sliced)
- 1 teaspoon Sesame oil
- 2 pieces Soft-boiled eggs
- 0.5 cup Fresh cilantro (optional, for garnish)
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the broth. In a large pot, combine the low sodium chicken or vegetable broth, minced garlic, and grated ginger. Bring it to a simmer over medium heat.
Add the unsalted chicken breasts or cubed tofu to the simmering broth. Let it cook for about 15 minutes for chicken or until the tofu is heated through, ensuring the chicken is fully cooked.
While the protein is cooking, prepare the ramen noodles according to the package instructions, omitting any included seasoning packets to maintain low sodium. Drain and set aside.
Once the chicken is cooked, remove it from the pot and shred using two forks or cube the tofu if using. Return the protein to the pot.
Add the sliced shiitake mushrooms, soy sauce, mirin, and sesame oil to the broth. Let it simmer for another 5 minutes until the mushrooms are tender.
Stir in the baby spinach leaves and allow them to wilt in the hot broth.
Season the broth with black pepper to taste, then add the cooked ramen noodles, stirring gently to combine.
Serve the ramen soup into bowls, topping each with a halved soft-boiled egg and sliced green onions. Garnish with fresh cilantro if desired.
Enjoy your flavorful and healthy low-sodium ramen noodle soup!
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 17.7 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 349 mg | 27% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3106 mg | 66% | |
*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.
