Low Sodium Homemade Ramen Broth

Dive into the world of savory, nourishing comfort with this Low Sodium Homemade Ramen Broth, a health-conscious yet flavor-packed base for your favorite ramen dishes. Crafted with layers of umami-rich ingredients like dried shiitake mushrooms, kombu, and wakame, this recipe delivers all the depth you crave without the excessive salt. Aromatics like garlic, ginger, leeks, and onion simmer gently alongside low sodium broth for a perfectly balanced, clean finish. With just 10 minutes of prep and a slow, magical infusion of flavors over two hours, this broth is ideal for building customizable, wholesome ramen bowls. Whether you're looking for a lighter alternative or a way to control your sodium intake, this homemade ramen broth is a must-have for ramen lovers that’s as nutritious as it is delicious.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:120 mins

Total Time:130 mins

Servings: 6

Ingredients

• 8 cups water
• 4 cups low sodium chicken or vegetable broth
• 6 pieces dried shiitake mushrooms
• 1 piece kombu (dried kelp)
• 2 inches ginger, sliced
• 4 pieces garlic cloves, smashed
• 1 large onion, quartered
• 1 medium carrot, roughly chopped
• 2 pieces leeks, white part only, sliced
• 2 tablespoons soy sauce, low sodium
• 2 tablespoons mirin
• 2 tablespoons dried seaweed (wakame)
• 0.5 teaspoon black pepper

Directions

Step 1

In a large pot, combine 8 cups of water and 4 cups of low sodium chicken or vegetable broth, and bring to a simmer over medium heat.

Step 2

Add the dried shiitake mushrooms and kombu. Allow them to soak in the hot liquid for about 30 minutes to rehydrate and infuse their flavors into the broth.

Step 3

After 30 minutes, remove the kombu from the pot and discard. It's important not to boil the kombu to prevent a slimy texture.

Step 4

Add the ginger slices, smashed garlic cloves, quartered onion, roughly chopped carrot, and sliced white parts of the leeks to the pot.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1.5 hours. This will allow the flavors to meld and develop.

Step 6

With a slotted spoon, remove and discard the vegetables and shiitake mushrooms from the broth. If desired, you can set aside the mushrooms for another use.

Step 7

Stir in 2 tablespoons of low sodium soy sauce, 2 tablespoons of mirin, and the dried seaweed (wakame) into the simmering broth.

Step 8

Add 0.5 teaspoon of black pepper, tasting and adjusting to your preference. Simmer for another 10 minutes to meld the final ingredients.

Step 9

Using a fine mesh strainer, strain the broth to remove small bits of vegetables and seaweed, resulting in a clear ramen broth.

Step 10

Serve this low sodium ramen broth hot as a base for your favorite ramen noodles and toppings.

Nutrition Facts

Serving size	(3457.0g)

Amount per serving	% Daily Value*
Calories	626.2

Total Fat 4.4g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2234.8mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 28.9g	0%
Total Sugars 35.6g
Protein 21.7g	0%

Vitamin D 924IU	0%
Calcium 417.8mg	0%
Iron 7.8mg	0%
Potassium 2296.9mg	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: 5.9%

Protein: 13.0%

Carbs: 81.0%