Low Sodium Seafood Ramen
Dive into a bowl of vibrant flavor and guilt-free indulgence with this Low Sodium Seafood Ramen recipe! Perfect for those seeking a heart-healthy twist on a classic favorite, this dish features succulent shrimp, tender scallops, and nutrient-rich vegetables like shiitake mushrooms and bok choy, all simmered in a savory, aromatic broth made with low sodium chicken broth, soy sauce, and a hint of mirin. Infused with garlic, ginger, and a medley of fresh herbs, this ramen is as rich in taste as it is light on salt. Topped with nori strips, cilantro, and a squeeze of lime for a refreshing finish, this wholesome seafood ramen is a quick and easy 40-minute meal that’s both nutritious and comforting. It’s a must-try for seafood lovers and ramen enthusiasts alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 oz Ramen noodles
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 4 cups Low sodium chicken broth
- 2 cups Water
- 2 tbsp Low sodium soy sauce
- 1 tbsp Mirin
- 8 oz Shrimp, peeled and deveined
- 8 oz Scallops
- 4 oz Shiitake mushrooms, sliced
- 1 medium Carrot, julienned
- 2 small heads Bok choy, chopped
- 3 stalks Green onions, sliced
- 2 sheets Seaweed sheets (nori), cut into strips
- 1 whole Lime, cut into wedges
- 0.5 cup Cilantro leaves, fresh
- 0.25 tsp Crushed red pepper flakes (optional)
Directions
Step 1
Begin by cooking the ramen noodles according to package instructions without adding salt. Once cooked, drain and set aside.
Step 2
In a large pot, heat the olive oil over medium heat. Add minced garlic and grated ginger and sauté for about 1 minute until fragrant.
Step 3
Pour in the low sodium chicken broth and water, stirring to combine. Bring the broth to a simmer.
Step 4
Add the low sodium soy sauce and mirin to the pot, stirring well.
Step 5
Introduce the shrimp and scallops to the simmering broth. Cook for about 3-4 minutes until they turn opaque and are cooked through.
Step 6
Add the sliced shiitake mushrooms, julienned carrot, and chopped bok choy to the pot. Cook for another 3 minutes until the vegetables are just tender.
Step 7
In bowls, divide the cooked ramen noodles evenly. Ladle the seafood broth over the noodles.
Step 8
Garnish each bowl with sliced green onions, nori strips, fresh cilantro leaves, and a wedge of lime. Sprinkle crushed red pepper flakes on top if desired for a bit of heat.
Step 9
Serve immediately, squeezing fresh lime juice over the ramen just before eating to enhance the flavors.
Nutrition Facts
| Serving size | (2797.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1668.6 |
| Total Fat 22.4g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 511.0mg | 0% |
| Sodium 5632.5mg | 0% |
| Total Carbohydrate 231.7g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 27.1g | |
| Protein 146.5g | 0% |
| Vitamin D 20.4IU | 0% |
| Calcium 671.1mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 3812.9mg | 0% |
Source of Calories