Low Sodium Spicy Korean Ramen
Savor a bold and flavorful bowl of Low Sodium Spicy Korean Ramen, a healthier twist on the classic comfort food that's perfect for spice lovers! This quick and easy recipe combines low-sodium vegetable broth, gochugaru (Korean red pepper flakes), and low-sodium soy sauce to create a vibrant, umami-packed broth that won't compromise on flavor. Featuring tender baby bok choy, earthy shiitake mushrooms, and optional protein-packed tofu, this ramen is loaded with wholesome ingredients. Served over low-sodium ramen noodles and finished with aromatic garlic, ginger, scallions, and optional garnishes like nori, sesame seeds, or fresh chili slices, this dish is a perfect balance of spice, warmth, and nutrition. Ready in just 35 minutes, it's an ideal option for a quick, satisfying meal. Indulge in this Korean-inspired comfort food while keeping it light on sodium and big on taste!
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Recipe Information
Ingredients
- 4 cups low-sodium vegetable broth
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 stalks scallions, sliced (white and green parts separated)
- 2 heads baby bok choy, halved
- 1 cup shiitake mushrooms, sliced
- 2 packs low-sodium ramen noodles (or any low-sodium noodle of choice)
- 1 cup tofu, cubed (optional for added protein)
- 1 sheet nori (seaweed), shredded (optional garnish)
- 1 teaspoon sesame seeds (optional garnish)
- 1 tablespoon fresh chili slices (optional for extra spice)
Instructions
In a medium-sized pot, heat sesame oil over medium heat.
Add the minced garlic, grated ginger, and the white parts of the scallions to the pot. Sauté for 1-2 minutes until fragrant.
Stir in the gochugaru and cook for another 30 seconds to bloom the spice.
Add the low-sodium vegetable broth to the pot and bring to a gentle boil.
Stir in the low-sodium soy sauce, followed by the shiitake mushrooms and baby bok choy. Simmer for 8-10 minutes until the vegetables are tender.
While the broth simmers, cook the low-sodium ramen noodles according to package instructions. Drain and set aside.
If using tofu, add the cubed tofu to the broth during the last 5 minutes of cooking to heat through.
Divide the cooked noodles among two bowls. Ladle the spicy broth and vegetables over the noodles.
Top with the green parts of the scallions, shredded nori, sesame seeds, and fresh chili slices (if desired).
Serve hot and enjoy your low-sodium spicy Korean ramen!
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 17.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1165 mg | 90% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2675 mg | 57% | |
*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.
