Low Sodium Spicy Miso Ramen
Dive into a bowl of comforting and flavorful Low Sodium Spicy Miso Ramen, a healthier twist on the beloved Japanese classic. This recipe balances the bold umami of low sodium white miso paste with a kick of chili garlic sauce, all simmered in unsalted vegetable stock for a rich yet heart-conscious broth. Tender baby bok choy, earthy shiitake mushrooms, protein-packed tofu, and vibrant julienned carrots make it a nourishing meal, while freshly grated ginger and garlic infuse it with aromatic warmth. Served over slurp-worthy low sodium ramen noodles and garnished with green onions, nori strips, and toasted sesame seeds, this restaurant-quality dish can be on your table in just 35 minutes. Perfect for those craving a spicy, satisfying, and low-sodium comfort food experience, this ramen is a delicious and wholesome way to spice up your dinner.
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Recipe Information
Ingredients
- 6 cups Unsalted vegetable stock
- 3 tablespoons Low sodium white miso paste
- 1 tablespoon Chili garlic sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 9 ounces Ramen noodles (low sodium or unsalted)
- 2 whole Baby bok choy, halved lengthwise
- 1 cup Shiitake mushrooms, sliced
- 1 medium Carrot, julienned
- 1 cup Firm tofu, cubed
- 2 stalks Green onions, thinly sliced
- 1 sheet Nori sheets, cut into small strips
- 1 teaspoon Toasted sesame seeds
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
Stir in the low sodium white miso paste and chili garlic sauce, cooking for another minute to create a flavorful base.
Pour in the unsalted vegetable stock and bring the mixture to a simmer. Reduce the heat to medium-low and allow the broth to cook for 5-7 minutes.
In a separate pot, cook the ramen noodles according to the package instructions, omitting salt from the water. Drain and set aside.
Add the halved baby bok choy, sliced shiitake mushrooms, julienned carrot, and cubed tofu to the pot with the broth. Simmer for an additional 5 minutes until the vegetables are tender but still firm.
Divide the cooked ramen noodles between 4 bowls. Ladle the hot broth and vegetables over the noodles.
Top each bowl with sliced green onions, small strips of nori, toasted sesame seeds, and fresh cilantro if desired.
Serve immediately and enjoy a bowl of low sodium spicy miso ramen!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 24.8 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2065 mg | 159% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2526 mg | 54% | |
*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.
