Low Sodium Miso Ramen

Savor the rich, umami-packed flavors of Low Sodium Miso Ramen, a healthy twist on the classic Japanese comfort dish. Perfectly balanced with a light yet flavorful broth made from low-sodium vegetable stock, unsalted miso paste, and a hint of low-sodium soy sauce, this recipe ensures you don’t sacrifice taste while keeping sodium in check. Packed with vibrant, nutrient-rich toppings like bok choy, shiitake mushrooms, julienned carrots, and protein-packed tofu, each bowl is a nourishing delight. The fresh ginger and garlic sautéed in sesame oil add a warming aromatic base, while tender ramen noodles soak up all the goodness. Garnished with sliced scallions, nori strips, and sesame seeds, this wholesome ramen comes together in just 40 minutes, making it the perfect weeknight meal for four. Whether you're embracing a low-sodium lifestyle or simply craving a healthier ramen option, this recipe is sure to become a new favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups low-sodium vegetable broth
• 2 cups water
• 3 tablespoons unsalted or reduced sodium miso paste
• 1 tablespoon low-sodium soy sauce
• 8 ounces ramen noodles (low-sodium if available)
• 8 ounces extra-firm tofu
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 2 cups bok choy, roughly chopped
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, julienned
• 2 stalks scallions, sliced
• 1 sheet nori sheets, cut into strips
• 1 tablespoon sesame seeds

Directions

Step 1

Begin by preparing the tofu: Pat dry the extra-firm tofu with paper towels to remove excess moisture and cut it into small cubes.

Step 2

In a large pot or saucepan, add the sesame oil over medium heat. Once hot, add the grated ginger and minced garlic. Sauté for 2-3 minutes until fragrant.

Step 3

Add the sliced shiitake mushrooms to the pot and cook for another 3-4 minutes until they start to soften.

Step 4

Pour in the low-sodium vegetable broth and water. Bring it to a gentle simmer.

Step 5

Stir in the miso paste and low-sodium soy sauce until fully incorporated. Be careful not to boil the soup after adding miso as it can lose its delicate flavors.

Step 6

Add the bok choy and tofu cubes to the broth, cooking for about 5 minutes until the bok choy wilts slightly.

Step 7

Meanwhile, cook the ramen noodles according to package instructions, ensuring they’re al dente. Drain and set aside.

Step 8

Add the julienned carrot to the broth, allowing it to soften for 3-4 minutes.

Step 9

Divide the cooked noodles among serving bowls.

Step 10

Ladle the hot miso broth with the vegetables and tofu over the noodles.

Step 11

Garnish with sliced scallions, nori strips, and a sprinkle of sesame seeds.

Step 12

Serve immediately and enjoy your low sodium miso ramen!

Nutrition Facts

Serving size	(2396.0g)

Amount per serving	% Daily Value*
Calories	1318.2

Total Fat 60.6g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 2575.0mg	0%
Total Carbohydrate 134.0g	0%
Dietary Fiber 20.1g	0%
Total Sugars 21.4g
Protein 67.0g	0%

Vitamin D 36IU	0%
Calcium 1887.8mg	0%
Iron 15.1mg	0%
Potassium 3034.8mg	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: 40.4%

Protein: 19.9%

Carbs: 39.7%