Low Sodium Seafood Ramen
Dive into a bowl of comforting goodness with this Low Sodium Seafood Ramen, a healthier twist on the classic Japanese noodle soup. Packed with fresh shrimp, scallops, and nutrient-rich vegetables like bok choy, shiitake mushrooms, and julienned carrots, this recipe delivers vibrant flavors without the excess sodium. An aromatic, lightly seasoned broth made from low sodium chicken stock, soy sauce, and mirin creates the perfect base, while garlic and ginger add a warming depth. Served over tender ramen noodles and topped with nori strips, green onions, cilantro, and a squeeze of lime, this dish is as visually stunning as it is delicious. Ready in just 40 minutes, this heart-healthy ramen makes a satisfying yet guilt-free meal that’s perfect for seafood lovers seeking a low-sodium alternative.
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Recipe Information
Ingredients
- 8 oz Ramen noodles
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 4 cups Low sodium chicken broth
- 2 cups Water
- 2 tbsp Low sodium soy sauce
- 1 tbsp Mirin
- 8 oz Shrimp, peeled and deveined
- 8 oz Scallops
- 4 oz Shiitake mushrooms, sliced
- 1 medium Carrot, julienned
- 2 small heads Bok choy, chopped
- 3 stalks Green onions, sliced
- 2 sheets Seaweed sheets (nori), cut into strips
- 1 whole Lime, cut into wedges
- 0.5 cup Cilantro leaves, fresh
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Begin by cooking the ramen noodles according to package instructions without adding salt. Once cooked, drain and set aside.
In a large pot, heat the olive oil over medium heat. Add minced garlic and grated ginger and sauté for about 1 minute until fragrant.
Pour in the low sodium chicken broth and water, stirring to combine. Bring the broth to a simmer.
Add the low sodium soy sauce and mirin to the pot, stirring well.
Introduce the shrimp and scallops to the simmering broth. Cook for about 3-4 minutes until they turn opaque and are cooked through.
Add the sliced shiitake mushrooms, julienned carrot, and chopped bok choy to the pot. Cook for another 3 minutes until the vegetables are just tender.
In bowls, divide the cooked ramen noodles evenly. Ladle the seafood broth over the noodles.
Garnish each bowl with sliced green onions, nori strips, fresh cilantro leaves, and a wedge of lime. Sprinkle crushed red pepper flakes on top if desired for a bit of heat.
Serve immediately, squeezing fresh lime juice over the ramen just before eating to enhance the flavors.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 5632 mg | 245% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 27.1 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 671 mg | 52% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3813 mg | 81% | |
*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.
