Low Sodium Homemade Ramen Broth
Transform your ramen game with this Low Sodium Homemade Ramen Broth—a deeply flavorful, health-conscious twist on the classic base for your favorite noodle bowls. Crafted by layering umami-rich ingredients like dried shiitake mushrooms, kombu, and wakame with aromatic staples such as ginger, garlic, and leeks, this recipe delivers robust taste while keeping sodium levels in check. Simmered to perfection over two hours, the broth achieves a full-bodied depth without overwhelming saltiness, making it an excellent choice for those seeking a heart-healthy alternative. Finish it with a touch of low sodium soy sauce and mirin for a delicate balance of savory and sweet. Perfect as the foundation for ramen, this broth pairs beautifully with noodles, protein, and fresh veggies of your choice. Embrace this homemade approach to ramen broth and savor a wholesome, guilt-free bowl any night of the week!
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Recipe Information
Ingredients
- 8 cups water
- 4 cups low sodium chicken or vegetable broth
- 6 pieces dried shiitake mushrooms
- 1 piece kombu (dried kelp)
- 2 inches ginger, sliced
- 4 pieces garlic cloves, smashed
- 1 large onion, quartered
- 1 medium carrot, roughly chopped
- 2 pieces leeks, white part only, sliced
- 2 tablespoons soy sauce, low sodium
- 2 tablespoons mirin
- 2 tablespoons dried seaweed (wakame)
- 0.5 teaspoon black pepper
Instructions
In a large pot, combine 8 cups of water and 4 cups of low sodium chicken or vegetable broth, and bring to a simmer over medium heat.
Add the dried shiitake mushrooms and kombu. Allow them to soak in the hot liquid for about 30 minutes to rehydrate and infuse their flavors into the broth.
After 30 minutes, remove the kombu from the pot and discard. It's important not to boil the kombu to prevent a slimy texture.
Add the ginger slices, smashed garlic cloves, quartered onion, roughly chopped carrot, and sliced white parts of the leeks to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1.5 hours. This will allow the flavors to meld and develop.
With a slotted spoon, remove and discard the vegetables and shiitake mushrooms from the broth. If desired, you can set aside the mushrooms for another use.
Stir in 2 tablespoons of low sodium soy sauce, 2 tablespoons of mirin, and the dried seaweed (wakame) into the simmering broth.
Add 0.5 teaspoon of black pepper, tasting and adjusting to your preference. Simmer for another 10 minutes to meld the final ingredients.
Using a fine mesh strainer, strain the broth to remove small bits of vegetables and seaweed, resulting in a clear ramen broth.
Serve this low sodium ramen broth hot as a base for your favorite ramen noodles and toppings.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 35.6 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 418 mg | 32% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2297 mg | 49% | |
*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.
