Low Sodium Spicy Ramen
Dive into a bowl of flavorful comfort with this Low Sodium Spicy Ramen, a wholesome twist on a beloved classic! Packed with bold ingredients like grated fresh ginger, garlic, no-salt-added chili paste, and a fragrant low-sodium vegetable broth, this recipe delivers satisfying heat without compromising on nutrition. Nutrient-rich veggies like shiitake mushrooms, baby bok choy, and julienned carrots simmer to perfection, while brown rice ramen noodles and tender cubes of firm tofu add heartiness to every bite. Garnished with fresh cilantro, green onions, and an optional kick of red chili flakes, this ramen is a feast for the senses. Ready in just 35 minutes, it's perfect for a cozy weeknight dinner or a healthy meal prep option. Serve with a squeeze of fresh lime for a tangy finish that complements the spicy, umami-rich broth perfectly!
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Recipe Information
Ingredients
- 4 cups Low sodium vegetable broth
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Chili paste (no-salt-added or low sodium)
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Mirin (or rice vinegar)
- 2 teaspoons Sesame oil
- 2 servings Brown rice ramen noodles
- 2 heads Baby bok choy, halved
- 1 cup Shiitake mushrooms, sliced
- 1 cup Carrots, julienned
- 1 cup Firm tofu, cubed
- 2 stalks Green onions, sliced
- 1 tablespoon Fresh cilantro, chopped
- 0.5 teaspoon Red chili flakes (optional, for extra spice)
- 2 pieces Lime wedges (for serving)
Instructions
In a medium pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, sauté for 1-2 minutes until fragrant.
Stir in the chili paste and cook for another 30 seconds to release its flavors.
Add the low sodium vegetable broth, low-sodium soy sauce, and mirin. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and add sliced shiitake mushrooms, julienned carrots, and halved baby bok choy. Let the vegetables cook for 5-7 minutes until tender.
In a separate pot, cook the brown rice ramen noodles according to the package instructions. Drain and set aside.
Gently add the cubed tofu to the simmering broth and let it warm through for 2 minutes.
Divide the cooked noodles between two serving bowls. Ladle the hot broth and vegetables over the noodles.
Top each bowl with sliced green onions, fresh cilantro, and a sprinkle of red chili flakes (if using).
Serve immediately with lime wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 30.2 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2089 mg | 161% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3440 mg | 73% | |
*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.
