Low Sodium Chicken Ramen
Savor the comforting flavors of homemade *Low Sodium Chicken Ramen*, a healthier take on the classic noodle soup that’s perfect for anyone seeking a heart-smart meal without sacrificing taste. This recipe showcases tender shredded chicken, aromatic garlic and ginger, vibrant julienned carrots, and nutrient-packed baby spinach, all simmered in a rich low-sodium chicken broth with hints of soy sauce and rice vinegar for a balanced umami taste. Whole wheat or rice noodles soak up the flavorful broth, while soft-boiled eggs, sesame oil, and optional chili flakes add a gourmet touch. With only 45 minutes of prep and cooking time, this wholesome dish is an easy, satisfying dinner option that’s sure to impress. Ideal for meal prep and packed with fresh ingredients, it’s a must-try for ramen lovers seeking a low-sodium alternative!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 4 cups Low-sodium chicken broth
- 2 cups Water
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 8 ounces Noodles of choice (like whole wheat or rice noodles)
- 1 medium Carrot, julienned
- 2 cups Baby spinach
- 3 stalks Scallions, sliced
- 2 large Eggs
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds (optional)
- 0.5 teaspoon Chili flakes (optional)
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken breast and cook for 6-7 minutes on each side until fully cooked. Remove the chicken from the pot and set aside to cool, then shred it using two forks.
In the same pot, add another tablespoon of olive oil. Sauté the minced garlic and grated ginger for about 1 minute until fragrant.
Pour in the low-sodium chicken broth, water, low-sodium soy sauce, and rice vinegar. Bring to a simmer.
Add the noodles to the broth and cook according to the package instructions, usually 5 to 7 minutes, until they are al dente.
Meanwhile, in a separate pan, bring water to boil and cook the eggs for 6 minutes to achieve a soft-boiled texture. Once cooked, transfer the eggs to an ice bath, peel, and slice in half.
Add the julienned carrot and baby spinach to the broth in the last 2 minutes of noodle cooking time, to just tenderize the vegetables.
Add the shredded chicken back into the pot with the noodles and vegetables, along with the sliced scallions.
Finish the ramen by drizzling with sesame oil and top with halved soft-boiled eggs, sesame seeds, and chili flakes if desired.
Serve immediately while hot and enjoy your healthy, low sodium chicken ramen!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 359 mg | 8% | |
*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.
