Low Sodium Authentic Ramen Noodle Soup

Savor the rich, umami-packed flavors of this Low Sodium Authentic Ramen Noodle Soup, a healthier take on the classic Japanese favorite. Crafted with a delicate low-sodium broth infused with fresh garlic, ginger, and a hint of soy sauce, this ramen brings all the comfort without excess salt. Featuring tender unsalted chicken or tofu, nutrient-rich baby spinach, earthy shiitake mushrooms, and perfectly chewy low-sodium ramen noodles, each bowl is a nourishing masterpiece. Finished with a soft-boiled egg, vibrant green onions, and optional fresh cilantro, this wholesome recipe is ready in under an hour and perfect for satisfying your ramen cravings in a more heart-friendly way. Whether you're seeking a flavorful meal or aiming for a low-sodium lifestyle, this dish delivers both taste and healthy comfort in every bite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 cups Chicken or vegetable broth (low sodium)
• 1 unit or 300 grams Unsalted chicken breasts or tofu (cubed)
• 2 packets Ramen noodles (dry, low sodium)
• 2 tablespoons Soy sauce (low sodium)
• 1 tablespoon Mirin
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 1 cup Shiitake mushrooms (sliced)
• 2 cups Baby spinach leaves
• 2 stalks Green onions (sliced)
• 1 teaspoon Sesame oil
• 2 pieces Soft-boiled eggs
• 0.5 cup Fresh cilantro (optional, for garnish)
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by preparing the broth. In a large pot, combine the low sodium chicken or vegetable broth, minced garlic, and grated ginger. Bring it to a simmer over medium heat.

Step 2

Add the unsalted chicken breasts or cubed tofu to the simmering broth. Let it cook for about 15 minutes for chicken or until the tofu is heated through, ensuring the chicken is fully cooked.

Step 3

While the protein is cooking, prepare the ramen noodles according to the package instructions, omitting any included seasoning packets to maintain low sodium. Drain and set aside.

Step 4

Once the chicken is cooked, remove it from the pot and shred using two forks or cube the tofu if using. Return the protein to the pot.

Step 5

Add the sliced shiitake mushrooms, soy sauce, mirin, and sesame oil to the broth. Let it simmer for another 5 minutes until the mushrooms are tender.

Step 6

Stir in the baby spinach leaves and allow them to wilt in the hot broth.

Step 7

Season the broth with black pepper to taste, then add the cooked ramen noodles, stirring gently to combine.

Step 8

Serve the ramen soup into bowls, topping each with a halved soft-boiled egg and sliced green onions. Garnish with fresh cilantro if desired.

Step 9

Enjoy your flavorful and healthy low-sodium ramen noodle soup!

Nutrition Facts

Serving size	(2466.9g)

Amount per serving	% Daily Value*
Calories	1794.3

Total Fat 66.5g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 627mg	0%
Sodium 3273.6mg	0%
Total Carbohydrate 151.1g	0%
Dietary Fiber 14.1g	0%
Total Sugars 17.7g
Protein 137.6g	0%

Vitamin D 411IU	0%
Calcium 348.9mg	0%
Iron 18.5mg	0%
Potassium 3105.6mg	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: 34.1%

Protein: 31.4%

Carbs: 34.5%