Low Sodium Chicken Ramen Noodles
Savor the comforting warmth of **Low Sodium Chicken Ramen Noodles**, a healthy twist on the beloved classic. Packed with tender shredded chicken, vibrant vegetables like bok choy, carrots, and spinach, and a rich, aromatic broth infused with fresh ginger, garlic, and sesame oil, this dish is full of nourishing flavors without the excess sodium. Low-sodium soy sauce and broth provide the perfect balance of umami while soft ribbons of egg add a luxurious texture. Quick and easy to prepare in under 40 minutes, this wholesome ramen is ideal for a weeknight dinner. Garnish with fresh cilantro, green onions, and a squeeze of lime for a burst of freshness. Perfect for those seeking a lighter, heart-healthy take on traditional ramen, this recipe delivers effortless flavor with every bowl!
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Recipe Information
Ingredients
- 1 piece (about 8 ounces) Boneless skinless chicken breast
- 6 cups Water
- 2 cups Low sodium chicken broth
- 1 inch piece, sliced Fresh ginger
- 2 cloves Garlic cloves, minced
- 1 tablespoon Soy sauce, reduced sodium
- 1 teaspoon Sesame oil
- 2 packs Ramen noodles (low sodium, dried)
- 1 medium Carrots, julienned
- 2 cups, chopped Bok choy
- 2 stalks Green onions, sliced
- 2 cups Spinach leaves
- 2 large Eggs
- 0.5 cup Cilantro leaves, optional for garnish
- 1 whole Lime, cut into wedges
Instructions
Bring 6 cups of water to a boil in a large pot. Add the chicken breast, reduce to a simmer, and cook for 15 minutes or until fully cooked through. Remove the chicken, let it cool slightly, then shred it with two forks.
In the same pot, add the chicken broth, fresh ginger, and garlic. Allow it to simmer for 5 minutes to infuse the flavors.
Add the reduced sodium soy sauce and sesame oil to the broth. Stir well to combine.
Bring the broth back to a boil and add the dried ramen noodles. Cook according to the package instructions, usually about 3-4 minutes.
Add the julienned carrots, bok choy, and spinach leaves. Cook for an additional 2 minutes until the vegetables are tender.
Reduce the heat to low. Crack the eggs into the soup one at a time, gently stirring to create ribbons of egg in the broth.
Add the shredded chicken back into the pot and stir to combine all the ingredients.
Ladle the ramen into bowls. Garnish with sliced green onions and fresh cilantro leaves, if using.
Serve with lime wedges on the side for a fresh citrusy twist.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 13.3 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 758 mg | 58% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3634 mg | 77% | |
*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.
