Low Fat Classic Ramen Noodle Soup

Warm, comforting, and packed with nutritious ingredients, this Low Fat Classic Ramen Noodle Soup is a guilt-free twist on a beloved Japanese favorite. Infused with the deep umami flavors of low-sodium chicken broth, grated fresh ginger, and dried shiitake mushrooms, this recipe delivers richness without the extra calories. Tender ramen noodles are nestled in a flavorful broth alongside vibrant julienned carrots, wilted baby spinach, and hearty cubes of tofu for a satisfying yet light meal. Finished with a drizzle of toasted sesame oil, a sprinkle of red pepper flakes, and fresh green onions, this wholesome soup is perfect for a cozy lunch or dinner. Ready in under 45 minutes, it’s a quick, nutritious option for busy weeknights, making it a must-try for health-conscious food lovers and ramen enthusiasts alike!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups low-sodium chicken broth
• 2 cups water
• 2 tablespoons low-fat soy sauce
• 2 teaspoons grated fresh ginger
• 3 units garlic cloves, minced
• 1 cup dried shitake mushrooms
• 2 packs ramen noodles (without seasoning packet)
• 1 unit carrot, julienned
• 2 cups baby spinach leaves
• 3 units green onions, sliced
• 8 ounces tofu, diced into cubes
• 1 teaspoon toasted sesame oil
• 0.5 teaspoon red pepper flakes

Directions

Step 1

In a large pot, combine the chicken broth, water, soy sauce, grated ginger, and minced garlic. Bring the mixture to a boil over medium-high heat.

Step 2

Add the dried shitake mushrooms and reduce the heat to maintain a simmer. Let the broth simmer for about 15 minutes to allow the flavors to meld together.

Step 3

While the broth simmers, cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.

Step 4

Add the julienned carrot to the simmering broth and cook until slightly tender, about 5 minutes.

Step 5

Stir in the baby spinach leaves, and continue to simmer until wilted, around 2 minutes.

Step 6

Add the cubed tofu to the soup pot, gently stirring to combine all ingredients.

Step 7

Divide the cooked ramen noodles among four serving bowls.

Step 8

Ladle the hot broth and vegetables over the noodles evenly.

Step 9

Garnish each bowl with sliced green onions, a drizzle of toasted sesame oil, and a sprinkle of red pepper flakes for some heat.

Step 10

Serve immediately and enjoy your nutritious low-fat ramen noodle soup!

Nutrition Facts

Serving size	(2801.6g)

Amount per serving	% Daily Value*
Calories	1901.9

Total Fat 50.5g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1646.6mg	0%
Total Carbohydrate 323.7g	0%
Dietary Fiber 63.6g	0%
Total Sugars 22.0g
Protein 78.6g	0%

Vitamin D 2566.7IU	0%
Calcium 1029.4mg	0%
Iron 26.9mg	0%
Potassium 6448.5mg	0%

*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.

Source of Calories

Fat: 22.0%

Protein: 15.2%

Carbs: 62.7%