Low Sodium Spicy Pork Ramen
Savor the bold flavors of this Low Sodium Spicy Pork Ramen, a healthier twist on the classic comfort food that doesn’t skimp on taste. This recipe combines tender ground pork, aromatic ginger and garlic, and the vibrant heat of gochujang (Korean chili paste) to create a soul-warming broth that’s layered with umami goodness. Packed with fresh vegetables like bok choy and mushrooms, and served over low-sodium ramen noodles, this dish strikes the perfect balance between indulgence and mindful eating. Each bowl is topped with soft-boiled eggs, a sprinkle of green onions, and fresh cilantro for added brightness, with a squeeze of lime to tie it all together. Perfect for a cozy night in, this quick and easy 50-minute recipe is designed to be satisfyingly spicy, nutritious, and lower in sodium without compromising on flavor.
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Recipe Information
Ingredients
- 1 pound ground pork
- 4 cups unsalted chicken or vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste, low sodium if available)
- 1 tablespoon sesame oil
- 2 heads bok choy, chopped
- 1 cup mushrooms, sliced (shiitake or cremini)
- 8 ounces ramen noodles (low sodium, unseasoned)
- 2 stalks green onions, thinly sliced
- 2 whole soft-boiled eggs
- 0.5 teaspoon red chili flakes
- 1 whole lime, cut into wedges
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Heat the sesame oil in a large pot or Dutch oven over medium heat.
Add the ground pork and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Remove and set aside.
In the same pot, add the grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant.
Stir in the gochujang and red chili flakes; cook for an additional 1 minute to release the flavors.
Pour in the unsalted chicken or vegetable broth and bring to a simmer.
Add the chopped bok choy and mushrooms to the broth. Simmer for 5-7 minutes, or until the vegetables are tender.
Meanwhile, cook the ramen noodles according to package instructions, omitting any included seasoning packets. Drain and set aside.
Return the cooked pork to the pot and stir in the low-sodium soy sauce. Simmer for another 5 minutes to let the flavors meld together.
Divide the cooked noodles evenly among four bowls.
Ladle the broth, pork, and vegetables over the noodles.
Top each bowl with a soft-boiled egg (sliced in half), green onions, and optional cilantro. Serve with lime wedges on the side for a splash of brightness.
Enjoy your low sodium spicy pork ramen!
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.2 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 710 mg | 55% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1948 mg | 41% | |
*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.
