Low Sodium Classic Ramen Noodle Soup

Savor the comforting flavors of a classic dish with a healthier twist in this Low Sodium Classic Ramen Noodle Soup! Crafted with a flavorful low-sodium vegetable broth base infused with fresh garlic, ginger, and umami-rich dried shiitake mushrooms, this recipe delivers depth without the excess salt. Poached unsalted chicken breast, tender baby bok choy, and soft-boiled eggs add protein and vibrant texture, while a splash of low-sodium soy sauce and toasted sesame oil ties everything together beautifully. Perfectly cooked ramen noodles soak up the rich flavors for a satisfying meal that's light yet hearty. Ready in under an hour, this wholesome, nutrient-packed ramen is an ideal choice for those seeking a healthier alternative to traditional ramen while still indulging in its savory goodness.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 cups low-sodium vegetable broth
• 1 piece unsalted chicken breast
• 4 pieces fresh garlic cloves
• 2 inches fresh ginger root
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon mirin (rice wine)
• 6 pieces dried shiitake mushrooms
• 2 packages ramen noodles
• 2 heads baby bok choy
• 3 stalks scallions
• 4 pieces soft-boiled eggs
• 2 teaspoons toasted sesame oil
• 1 teaspoon white pepper
• 8 cups water

Directions

Step 1

Begin by preparing your broth. In a large pot, bring the 8 cups of water to a simmering boil. Add the garlic cloves and sliced ginger root. Reduce heat and let it simmer for about 10 minutes to infuse the flavors.

Step 2

Add the unsalted chicken breast to the pot and allow it to poach for about 15 minutes until fully cooked throughout. Remove the chicken and set it aside to cool.

Step 3

Strain the broth to remove the garlic and ginger slices, then return the clear broth to the pot. Add the low-sodium vegetable broth, dried shiitake mushrooms, low-sodium soy sauce, and mirin.

Step 4

Simmer the broth with the mushrooms for another 10 minutes until the mushrooms have rehydrated and enriched the broth's flavor.

Step 5

While the broth simmers, bring another pot of water to boil and cook the ramen noodles according to the package instructions. Drain and rinse the noodles under cold water to stop the cooking process.

Step 6

Slice the cooked chicken into thin strips. Clean and trim the baby bok choy and cut each head into quarters lengthwise. Slice the scallions diagonally into thin slices.

Step 7

Add the bok choy to the simmering broth and cook for 3-4 minutes until tender but still vibrant. Stir in the white pepper and toasted sesame oil.

Step 8

To serve, divide the cooked ramen noodles among four serving bowls. Top each bowl with sliced chicken, some of the rehydrated mushrooms, and a portion of the bok choy.

Step 9

Ladle the hot broth over the noodle bowls evenly, and place a soft-boiled egg cut in half on top of each bowl.

Step 10

Garnish with sliced scallions and serve immediately.

Nutrition Facts

Serving size	(4545.3g)

Amount per serving	% Daily Value*
Calories	1753.2

Total Fat 38.7g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 0g
Cholesterol 891.9mg	0%
Sodium 3233.9mg	0%
Total Carbohydrate 245.7g	0%
Dietary Fiber 31.2g	0%
Total Sugars 24.7g
Protein 120.5g	0%

Vitamin D 1122.6IU	0%
Calcium 820.9mg	0%
Iron 13.9mg	0%
Potassium 4180.1mg	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: 19.2%

Protein: 26.6%

Carbs: 54.2%