Low Sodium Miso Ramen
Delight in a comforting bowl of low sodium miso ramen, a heart-healthy twist on the classic Japanese dish that’s brimming with flavor and nutrition. This recipe features a rich, aromatic broth made with low-sodium vegetable stock, unsalted miso paste, and reduced-sodium soy sauce, ensuring every sip is nourishing without compromise. Tender ramen noodles pair perfectly with extra-firm tofu, shiitake mushrooms, and vibrant veggies like bok choy, carrots, and scallions, while fresh ginger and garlic provide a fragrant depth of flavor. Finished with nori strips and sesame seeds, this dish is as visually appealing as it is delicious, making it a wholesome option for those seeking a flavorful, sodium-conscious meal. Ready in just 40 minutes and packed with umami, it’s the perfect way to enjoy guilt-free satisfaction without sacrificing the soul of traditional ramen.
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Recipe Information
Ingredients
- 4 cups low-sodium vegetable broth
- 2 cups water
- 3 tablespoons unsalted or reduced sodium miso paste
- 1 tablespoon low-sodium soy sauce
- 8 ounces ramen noodles (low-sodium if available)
- 8 ounces extra-firm tofu
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 cups bok choy, roughly chopped
- 1 cup shiitake mushrooms, sliced
- 1 medium carrot, julienned
- 2 stalks scallions, sliced
- 1 sheet nori sheets, cut into strips
- 1 tablespoon sesame seeds
Instructions
Begin by preparing the tofu: Pat dry the extra-firm tofu with paper towels to remove excess moisture and cut it into small cubes.
In a large pot or saucepan, add the sesame oil over medium heat. Once hot, add the grated ginger and minced garlic. Sauté for 2-3 minutes until fragrant.
Add the sliced shiitake mushrooms to the pot and cook for another 3-4 minutes until they start to soften.
Pour in the low-sodium vegetable broth and water. Bring it to a gentle simmer.
Stir in the miso paste and low-sodium soy sauce until fully incorporated. Be careful not to boil the soup after adding miso as it can lose its delicate flavors.
Add the bok choy and tofu cubes to the broth, cooking for about 5 minutes until the bok choy wilts slightly.
Meanwhile, cook the ramen noodles according to package instructions, ensuring they’re al dente. Drain and set aside.
Add the julienned carrot to the broth, allowing it to soften for 3-4 minutes.
Divide the cooked noodles among serving bowls.
Ladle the hot miso broth with the vegetables and tofu over the noodles.
Garnish with sliced scallions, nori strips, and a sprinkle of sesame seeds.
Serve immediately and enjoy your low sodium miso ramen!
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 21.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1888 mg | 145% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3035 mg | 65% | |
*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.
