Low Sodium Chicken Ramen

Savor a comforting bowl of *Low Sodium Chicken Ramen*, a heart-healthy twist on the classic Japanese favorite. This recipe keeps sodium levels in check without compromising on flavor, thanks to aromatic garlic, ginger, and a rich, low-sodium chicken broth. Tender shredded chicken, vibrant baby spinach, and crisp julienned carrots elevate the dish with fresh, wholesome ingredients, while soft-boiled eggs and a drizzle of sesame oil add a luxurious finish. Perfectly cooked noodles soak up the savory broth, creating a satisfying meal that’s easy to prepare in just under an hour. Ideal for those seeking a nutritious, low-sodium alternative to traditional ramen, this recipe is a must-try for weeknight dinners or a cozy lunch.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 piece Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 4 cups Low-sodium chicken broth
• 2 cups Water
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 8 ounces Noodles of choice (like whole wheat or rice noodles)
• 1 medium Carrot, julienned
• 2 cups Baby spinach
• 3 stalks Scallions, sliced
• 2 large Eggs
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds (optional)
• 0.5 teaspoon Chili flakes (optional)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken breast and cook for 6-7 minutes on each side until fully cooked. Remove the chicken from the pot and set aside to cool, then shred it using two forks.

Step 2

In the same pot, add another tablespoon of olive oil. Sauté the minced garlic and grated ginger for about 1 minute until fragrant.

Step 3

Pour in the low-sodium chicken broth, water, low-sodium soy sauce, and rice vinegar. Bring to a simmer.

Step 4

Add the noodles to the broth and cook according to the package instructions, usually 5 to 7 minutes, until they are al dente.

Step 5

Meanwhile, in a separate pan, bring water to boil and cook the eggs for 6 minutes to achieve a soft-boiled texture. Once cooked, transfer the eggs to an ice bath, peel, and slice in half.

Step 6

Add the julienned carrot and baby spinach to the broth in the last 2 minutes of noodle cooking time, to just tenderize the vegetables.

Step 7

Add the shredded chicken back into the pot with the noodles and vegetables, along with the sliced scallions.

Step 8

Finish the ramen by drizzling with sesame oil and top with halved soft-boiled eggs, sesame seeds, and chili flakes if desired.

Step 9

Serve immediately while hot and enjoy your healthy, low sodium chicken ramen!

Nutrition Facts

Serving size	(2211.8g)

Amount per serving	% Daily Value*
Calories	1304.8

Total Fat 66.2g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 8.5g
Cholesterol 519.9mg	0%
Sodium 1674.0mg	0%
Total Carbohydrate 84.9g	0%
Dietary Fiber 11.0g	0%
Total Sugars 11.4g
Protein 92.7g	0%

Vitamin D 90.7IU	0%
Calcium 334.5mg	0%
Iron 11.6mg	0%
Potassium 1122.1mg	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: 45.6%

Protein: 28.4%

Carbs: 26.0%