Low Sodium Classic Japanese Ramen Soup
Indulge in the comforting flavors of **Low Sodium Classic Japanese Ramen Soup**, a light yet satisfying twist on traditional ramen that's perfect for a healthier lifestyle. Featuring umami-rich kombu and shiitake mushroom broth, tender chicken thighs, and vibrant baby bok choy, this recipe expertly balances flavor without compromising on nutritional content. With low sodium soy sauce, miso paste, and a drizzle of sesame oil, this soup showcases authentic Japanese ingredients in a heartwarming bowl. Ready in under 90 minutes, this wholesome dish is topped with silky soft-boiled eggs and fresh green onions for a restaurant-quality experience at home. Perfect for ramen lovers seeking a mindful meal, this recipe is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 5 grams Dried kombu
- 6 pieces Dried shiitake mushrooms
- 6 cups Water
- 300 grams Boneless skinless chicken thighs
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Sake
- 2 tablespoons Mirin
- 1 inch, sliced Fresh ginger
- 3 cloves, peeled and smashed Garlic cloves
- 2 bundles Ramen noodles (preferably low sodium)
- 2 heads, halved Baby bok choy
- 2 tablespoons Low sodium miso paste
- 2 stalks, sliced Green onions
- 2 whole Soft boiled eggs
- 1 teaspoon Sesame oil
- 0.5 cup, sliced Bamboo shoots, optional
Instructions
Soak the kombu and shiitake mushrooms in 6 cups of water for 20-30 minutes in a medium pot.
After soaking, place the pot with the kombu and mushrooms on medium heat. Bring to a gentle simmer but do not let it boil, then remove the kombu.
Continue simmering for another 10 minutes, then add chicken thighs, ginger, and garlic to the pot. Simmer over low heat for 20 minutes, skimming off any impurities.
Remove the chicken thighs and set aside to cool slightly, then slice them into thin pieces.
Strain the broth through a fine-mesh sieve to remove the mushrooms and ginger, returning the clear broth to the pot.
Add low sodium soy sauce, sake, and mirin to the broth and keep warm over low heat.
Cook ramen noodles according to package instructions, drain and set aside.
Add the baby bok choy to the broth and simmer for 2-3 minutes until tender.
Stir in the low sodium miso paste until it is fully dissolved.
Assemble the ramen by dividing the noodles into bowls, ladle the broth over the top, and add bok choy, chicken slices, and optional bamboo shoots.
Top each bowl with a soft boiled egg, halved, and sprinkle with green onions.
Drizzle with a small amount of sesame oil before serving.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.6 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 219 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1646 mg | 35% | |
*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.
