Low Sodium Spicy Chicken Ramen
Experience the perfect balance of fiery heat and heartwarming comfort with this Low Sodium Spicy Chicken Ramen recipe, crafted for health-conscious foodies without compromising on flavor. Freshly shredded chicken breast is simmered in a savory, low sodium broth infused with aromatic ginger, garlic, sesame oil, and a hint of red chili paste for a kick of spice. Vibrant vegetables like spinach, carrots, and red bell peppers provide a nutritious crunch, while tender ramen noodles soak up the flavorful broth beautifully. Topped with your choice of optional soft-boiled eggs and a squeeze of lime, this customizable dish delivers satisfying spice in every slurp while keeping your sodium intake in check. Quick to prepare in just 40 minutes and perfect for a cozy dinner-for-two, this healthful spin on classic ramen will keep you coming back for more!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 4 cups Low sodium chicken broth
- 1 tablespoon Fresh ginger, minced
- 3 cloves Garlic, minced
- 1.5 tablespoons Red chili paste or sambal oelek (low sodium if available)
- 1.5 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Unsalted rice vinegar
- 6 ounces Dried ramen noodles (low sodium, if available)
- 2 cups Fresh spinach
- 1 medium Carrot, julienned
- 2 Green onions, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 2 Soft-boiled eggs (optional)
- 0.5 teaspoon Crushed red pepper flakes (optional, for additional spice)
- 4 Lime wedges (optional, for serving)
Instructions
Place the chicken breast in a pot filled with the low sodium chicken broth. Bring it to a gentle boil over medium heat. Let it simmer for about 15 minutes, or until the chicken is fully cooked through.
Remove the chicken from the broth and set it aside to cool slightly. Using two forks, shred the chicken into bite-sized pieces.
In a separate large saucepan, heat the sesame oil over medium heat. Add the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.
Stir in the red chili paste, low sodium soy sauce, and rice vinegar, letting the flavors meld for 1 minute.
Pour the chicken broth into the saucepan and bring it to a low simmer.
Add the julienned carrots, red bell pepper, and dried ramen noodles to the broth. Cook for 4-5 minutes, or until the noodles are tender.
Stir in the shredded chicken and fresh spinach, allowing the spinach to wilt gently.
Taste the broth and adjust spice levels by adding crushed red pepper flakes if desired. Note: Avoid adding salt as this is a low-sodium recipe.
Ladle the ramen into bowls and garnish with sliced green onions. Optionally, top with soft-boiled eggs and a wedge of lime for added flavor.
Serve immediately and enjoy your healthy, low-sodium spicy chicken ramen!
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 17.5 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 315 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2310 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.
