Low Sodium Spicy Ramyeon
Experience the fiery, bold flavors of your favorite comfort food with a healthier twist in this Low Sodium Spicy Ramyeon recipe. Perfect for those watching their sodium intake without compromising on taste, this hearty Korean-inspired dish combines flavorful low sodium vegetable broth, aromatic garlic and ginger, and a kick of gochugaru (Korean chili flakes). Tender ramen noodles, nutrient-packed baby spinach, and the optional addition of tofu create a satisfying meal for two in just 25 minutes. Topped with sesame seeds, fresh red chili slices, and a drizzle of sesame oil, this low sodium ramyeon strikes the ideal balance between health-conscious and indulgent. Ideal for easy weeknight dinners or spice lovers seeking a guilt-free option, this recipe is a must-try.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups low sodium vegetable broth
- 2 packs ramen noodles (low sodium, plain or whole wheat)
- 1.5 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon low sodium soy sauce
- 3 cloves garlic, finely minced
- 1 teaspoon ginger, grated
- 2 stalks green onion, thinly sliced
- 1 cup tofu, cubed (optional)
- 1 cup baby spinach
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 0.5 teaspoon ground white pepper
- 1 piece optional fresh red chili, sliced (for extra heat)
Instructions
Prepare all ingredients: mince the garlic, grate the ginger, slice the green onions, and cube the tofu if using it.
In a medium-sized pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.
Add the low sodium vegetable broth to the pot and bring it to a gentle boil.
Stir in the gochugaru (Korean chili flakes), low sodium soy sauce, and ground white pepper. Adjust the amount of gochugaru depending on your spice tolerance.
Carefully add the ramen noodles to the pot, breaking them up slightly if needed to fit. Cook according to the package instructions (typically around 4-5 minutes).
If using tofu, add the cubed tofu to the pot in the last couple of minutes of cooking to warm it through.
During the last minute of cooking, toss in the baby spinach and sliced green onions. Stir gently until the spinach wilts.
Taste the broth and adjust seasoning, keeping in mind this is a low sodium recipe. You can add a touch more low sodium soy sauce or additional spice if desired.
Divide the ramyeon into serving bowls. Garnish each bowl with a sprinkle of sesame seeds and optional sliced fresh red chili for extra heat.
Serve hot and enjoy your low sodium spicy ramyeon!
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 8.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1020 mg | 78% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1882 mg | 40% | |
*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.
