Low Sodium Chicken Ramen Noodles

Savor the comforting flavors of this Low Sodium Chicken Ramen Noodles recipe, a healthier twist on a classic favorite. Packed with tender shredded chicken, vibrant vegetables like bok choy, carrots, and spinach, and infused with aromatic garlic and ginger, this dish delivers rich, savory satisfaction without the excessive salt. Using reduced sodium soy sauce, low sodium chicken broth, and specially selected low sodium ramen noodles, this recipe is perfect for anyone looking to enjoy their favorite bowl of ramen while watching their sodium intake. Whisked eggs create delicate ribbons in the flavorful broth, while fresh cilantro and a squeeze of lime add a bright, zesty finish. Ready in just 40 minutes, this wholesome, one-pot meal makes an ideal weeknight dinner that’s as nourishing as it is delicious!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 piece (about 8 ounces) Boneless skinless chicken breast
• 6 cups Water
• 2 cups Low sodium chicken broth
• 1 inch piece, sliced Fresh ginger
• 2 cloves Garlic cloves, minced
• 1 tablespoon Soy sauce, reduced sodium
• 1 teaspoon Sesame oil
• 2 packs Ramen noodles (low sodium, dried)
• 1 medium Carrots, julienned
• 2 cups, chopped Bok choy
• 2 stalks Green onions, sliced
• 2 cups Spinach leaves
• 2 large Eggs
• 0.5 cup Cilantro leaves, optional for garnish
• 1 whole Lime, cut into wedges

Directions

Step 1

Bring 6 cups of water to a boil in a large pot. Add the chicken breast, reduce to a simmer, and cook for 15 minutes or until fully cooked through. Remove the chicken, let it cool slightly, then shred it with two forks.

Step 2

In the same pot, add the chicken broth, fresh ginger, and garlic. Allow it to simmer for 5 minutes to infuse the flavors.

Step 3

Add the reduced sodium soy sauce and sesame oil to the broth. Stir well to combine.

Step 4

Bring the broth back to a boil and add the dried ramen noodles. Cook according to the package instructions, usually about 3-4 minutes.

Step 5

Add the julienned carrots, bok choy, and spinach leaves. Cook for an additional 2 minutes until the vegetables are tender.

Step 6

Reduce the heat to low. Crack the eggs into the soup one at a time, gently stirring to create ribbons of egg in the broth.

Step 7

Add the shredded chicken back into the pot and stir to combine all the ingredients.

Step 8

Ladle the ramen into bowls. Garnish with sliced green onions and fresh cilantro leaves, if using.

Step 9

Serve with lime wedges on the side for a fresh citrusy twist.

Nutrition Facts

Serving size	(3140.8g)

Amount per serving	% Daily Value*
Calories	1176.7

Total Fat 46.2g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 544.1mg	0%
Sodium 2669.6mg	0%
Total Carbohydrate 87.3g	0%
Dietary Fiber 13.7g	0%
Total Sugars 13.3g
Protein 103.8g	0%

Vitamin D 82IU	0%
Calcium 758.1mg	0%
Iron 15.4mg	0%
Potassium 3634.3mg	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: 35.2%

Protein: 35.2%

Carbs: 29.6%