Low Fat Spicy Korean Ramen

Dive into a bowl of comfort with this *Low Fat Spicy Korean Ramen*, a wholesome twist on the classic noodle dish that's brimming with bold flavors and nourishing ingredients. This recipe features a rich and savory broth infused with gochujang, garlic, and fresh ginger for a signature Korean kick, balanced perfectly with a hint of sweetness from brown sugar. Overflowing with vibrant vegetables like baby bok choy, julienned carrots, and shiitake mushrooms, this dish is as healthy as it is satisfying. Low-sodium broth and soy sauce make it heart-friendly, while options like tofu and sesame seeds add protein and texture. Ready in just 30 minutes, this quick and easy ramen is ideal for a cozy weeknight dinner or a light meal that doesn’t skimp on spice or flavor. Garnish with fresh cilantro and green onions for a burst of freshness, and enjoy this guilt-free, restaurant-quality ramen right at home!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 cups low-sodium vegetable broth
• 1.5 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• 0.5 teaspoon chili flakes (optional, for extra spice)
• 1 teaspoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 cups baby bok choy
• 0.5 cup carrots, julienned
• 1 cup shiitake mushrooms, sliced
• 2 stalks green onions, sliced
• 8 ounces ramen noodles (dried or fresh, low-fat)
• 0.5 cup extra-firm tofu, cubed (optional for added protein)
• 1 teaspoon sesame seeds (optional, for garnish)
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

In a medium-sized pot, heat the vegetable broth over medium heat.

Step 2

Whisk in the gochujang, soy sauce, rice vinegar, chili flakes (if using), and brown sugar until well combined.

Step 3

Add the minced garlic and grated ginger to the broth and let it simmer for 3-4 minutes to release their flavors.

Step 4

Stir in the baby bok choy, julienned carrots, and sliced shiitake mushrooms. Simmer for 5-7 minutes or until the vegetables are tender but still slightly crisp.

Step 5

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

Step 6

If adding tofu, lightly warm the cubed tofu in a non-stick pan or simply add it directly to the soup during the last 3 minutes of cooking.

Step 7

Divide the cooked noodles into serving bowls and ladle the hot broth with vegetables over the noodles.

Step 8

Top each bowl with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(1834.2g)

Amount per serving	% Daily Value*
Calories	977.0

Total Fat 21.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4120.7mg	0%
Total Carbohydrate 135.7g	0%
Dietary Fiber 14.9g	0%
Total Sugars 26.8g
Protein 49.5g	0%

Vitamin D 36IU	0%
Calcium 1167.7mg	0%
Iron 14.5mg	0%
Potassium 2880.2mg	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: 20.6%

Protein: 21.2%

Carbs: 58.2%