Low Sodium Pork Ramen
Indulge in the comforting warmth of Low Sodium Pork Ramen, a healthier twist on the beloved classic. This recipe combines tender slices of seared pork tenderloin, a flavorful broth infused with garlic, ginger, and low sodium soy sauce, and a vibrant mix of fresh bok choy, carrots, and bean sprouts. Perfectly cooked ramen noodles soak up the rich yet light broth, while soft-boiled eggs, a sprinkle of sesame seeds, and fresh cilantro elevate each bowl to gourmet status. With only 15 minutes of prep and a well-balanced blend of flavor-packed and low sodium ingredients, this dish offers a guilt-free way to enjoy restaurant-style ramen at home. Perfect for cozy weeknight dinners or special gatherings, this ramen is as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Olive oil
- 4 cups Low sodium chicken broth
- 2 cups Water
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Hoisin sauce
- 9 ounces Ramen noodles (uncooked)
- 2 cups Bok choy, chopped
- 1 cup Carrots, julienned
- 3 Green onions, sliced
- 1 cup Bean sprouts
- 4 Soft-boiled eggs, halved
- 2 tablespoons Sesame seeds
- 0.5 cup Fresh cilantro, chopped
Instructions
Begin by slicing the pork tenderloin into thin strips.
In a large pot, heat olive oil over medium-high heat and add the pork strips. Sear until browned on all sides, then remove from the pot and set aside.
In the same pot, add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Pour in the low sodium chicken broth and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the low sodium soy sauce, rice vinegar, and hoisin sauce, mixing well.
Return the browned pork to the pot and simmer for 20 minutes to deepen the flavors.
Meanwhile, cook the ramen noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process. Set aside.
After 20 minutes of simmering, add the chopped bok choy and julienned carrots to the broth, cooking for an additional 5 minutes.
To assemble, divide the cooked noodles into bowls. Ladle the hot broth and pork mixture over the noodles, ensuring each bowl gets a portion of veggies and pork.
Top each bowl with bean sprouts, sliced green onions, a halved soft-boiled egg, a sprinkle of sesame seeds, and chopped cilantro.
Serve immediately, garnished with additional cilantro and sesame seeds if desired.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 9912 mg | 431% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 33.9 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 795 mg | 61% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5616 mg | 119% | |
*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.
