Low Sodium Classic Japanese Ramen Soup

Discover the comforting flavors of a traditional Japanese soup with a heart-healthy twist in this Low Sodium Classic Japanese Ramen Soup. Perfectly balancing rich umami notes with a lighter sodium content, this dish begins with a delicate kombu and shiitake mushroom broth, simmered to perfection with ginger, garlic, and tender chicken thighs. Accented with low sodium soy sauce, miso paste, and a touch of sake, this ramen brims with vibrant ingredients like baby bok choy, green onions, and soft boiled eggs. Served over springy low sodium ramen noodles and finished with a drizzle of sesame oil, this recipe is both nourishing and satisfying. Ready in just over an hour, it's the ultimate homemade ramen experience for anyone craving authentic Japanese cuisine with less salt.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 2

Ingredients

• 5 grams Dried kombu
• 6 pieces Dried shiitake mushrooms
• 6 cups Water
• 300 grams Boneless skinless chicken thighs
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Sake
• 2 tablespoons Mirin
• 1 inch, sliced Fresh ginger
• 3 cloves, peeled and smashed Garlic cloves
• 2 bundles Ramen noodles (preferably low sodium)
• 2 heads, halved Baby bok choy
• 2 tablespoons Low sodium miso paste
• 2 stalks, sliced Green onions
• 2 whole Soft boiled eggs
• 1 teaspoon Sesame oil
• 0.5 cup, sliced Bamboo shoots, optional

Directions

Step 1

Soak the kombu and shiitake mushrooms in 6 cups of water for 20-30 minutes in a medium pot.

Step 2

After soaking, place the pot with the kombu and mushrooms on medium heat. Bring to a gentle simmer but do not let it boil, then remove the kombu.

Step 3

Continue simmering for another 10 minutes, then add chicken thighs, ginger, and garlic to the pot. Simmer over low heat for 20 minutes, skimming off any impurities.

Step 4

Remove the chicken thighs and set aside to cool slightly, then slice them into thin pieces.

Step 5

Strain the broth through a fine-mesh sieve to remove the mushrooms and ginger, returning the clear broth to the pot.

Step 6

Add low sodium soy sauce, sake, and mirin to the broth and keep warm over low heat.

Step 7

Cook ramen noodles according to package instructions, drain and set aside.

Step 8

Add the baby bok choy to the broth and simmer for 2-3 minutes until tender.

Step 9

Stir in the low sodium miso paste until it is fully dissolved.

Step 10

Assemble the ramen by dividing the noodles into bowls, ladle the broth over the top, and add bok choy, chicken slices, and optional bamboo shoots.

Step 11

Top each bowl with a soft boiled egg, halved, and sprinkle with green onions.

Step 12

Drizzle with a small amount of sesame oil before serving.

Nutrition Facts

Serving size	(2615.4g)

Amount per serving	% Daily Value*
Calories	1556.0

Total Fat 60.5g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 626.5mg	0%
Sodium 2913.2mg	0%
Total Carbohydrate 166.6g	0%
Dietary Fiber 26.7g	0%
Total Sugars 31.4g
Protein 90.5g	0%

Vitamin D 1098IU	0%
Calcium 529.6mg	0%
Iron 12.4mg	0%
Potassium 3699.1mg	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: 34.6%

Protein: 23.0%

Carbs: 42.4%