Low Sodium Classic Ramen Noodle Soup
Savor the comforting flavors of a traditional noodle dish with a health-conscious twist in this Low Sodium Classic Ramen Noodle Soup recipe. Perfect for those seeking a lighter alternative, this hearty soup features a rich, aromatic broth infused with fresh garlic, ginger, low-sodium soy sauce, and dried shiitake mushrooms. Tender poached chicken, vibrant baby bok choy, and chewy ramen noodles create the perfect foundation, while soft-boiled eggs, scallions, and toasted sesame oil deliver the finishing touches that make this bowl utterly irresistible. Whether you’re chasing warmth on a chilly evening or embracing meal prep for a balanced weeknight dinner, this recipe is packed with flavor yet gentle on the salt, making it ideal for health-conscious food lovers. Ready in under an hour, it’s a nourishing, soul-satisfying delight you’ll crave again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups low-sodium vegetable broth
- 1 piece unsalted chicken breast
- 4 pieces fresh garlic cloves
- 2 inches fresh ginger root
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin (rice wine)
- 6 pieces dried shiitake mushrooms
- 2 packages ramen noodles
- 2 heads baby bok choy
- 3 stalks scallions
- 4 pieces soft-boiled eggs
- 2 teaspoons toasted sesame oil
- 1 teaspoon white pepper
- 8 cups water
Instructions
Begin by preparing your broth. In a large pot, bring the 8 cups of water to a simmering boil. Add the garlic cloves and sliced ginger root. Reduce heat and let it simmer for about 10 minutes to infuse the flavors.
Add the unsalted chicken breast to the pot and allow it to poach for about 15 minutes until fully cooked throughout. Remove the chicken and set it aside to cool.
Strain the broth to remove the garlic and ginger slices, then return the clear broth to the pot. Add the low-sodium vegetable broth, dried shiitake mushrooms, low-sodium soy sauce, and mirin.
Simmer the broth with the mushrooms for another 10 minutes until the mushrooms have rehydrated and enriched the broth's flavor.
While the broth simmers, bring another pot of water to boil and cook the ramen noodles according to the package instructions. Drain and rinse the noodles under cold water to stop the cooking process.
Slice the cooked chicken into thin strips. Clean and trim the baby bok choy and cut each head into quarters lengthwise. Slice the scallions diagonally into thin slices.
Add the bok choy to the simmering broth and cook for 3-4 minutes until tender but still vibrant. Stir in the white pepper and toasted sesame oil.
To serve, divide the cooked ramen noodles among four serving bowls. Top each bowl with sliced chicken, some of the rehydrated mushrooms, and a portion of the bok choy.
Ladle the hot broth over the noodle bowls evenly, and place a soft-boiled egg cut in half on top of each bowl.
Garnish with sliced scallions and serve immediately.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 24.7 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 28.1 mcg | 140% | |
| Calcium | 821 mg | 63% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4180 mg | 89% | |
*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.
