Low Sodium Spicy Chicken Ramen

Warm up your kitchen with this Low Sodium Spicy Chicken Ramen, a vibrant and heart-healthy twist on a comfort food classic. This recipe delivers bold flavors without the excess sodium, featuring tender shredded chicken, aromatic garlic and ginger, and a kick of spice from red chili paste. Loaded with colorful fresh veggies like spinach, julienned carrot, and red bell pepper, and paired with low-sodium ramen noodles in a rich, umami-packed broth, this dish is as nourishing as it is satisfying. Ready in just 40 minutes, it’s perfect for a quick weeknight dinner or a cozy weekend meal. Customize your bowl with soft-boiled eggs, crushed red pepper flakes, and lime wedges for a restaurant-quality experience at home. Perfect for health-conscious foodies looking for a flavorful, low-sodium alternative to traditional ramen!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 piece Boneless, skinless chicken breast
• 4 cups Low sodium chicken broth
• 1 tablespoon Fresh ginger, minced
• 3 cloves Garlic, minced
• 1.5 tablespoons Red chili paste or sambal oelek (low sodium if available)
• 1.5 tablespoons Low sodium soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Unsalted rice vinegar
• 6 ounces Dried ramen noodles (low sodium, if available)
• 2 cups Fresh spinach
• 1 medium Carrot, julienned
• 2 Green onions, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 2 Soft-boiled eggs (optional)
• 0.5 teaspoon Crushed red pepper flakes (optional, for additional spice)
• 4 Lime wedges (optional, for serving)

Directions

Step 1

Place the chicken breast in a pot filled with the low sodium chicken broth. Bring it to a gentle boil over medium heat. Let it simmer for about 15 minutes, or until the chicken is fully cooked through.

Step 2

Remove the chicken from the broth and set it aside to cool slightly. Using two forks, shred the chicken into bite-sized pieces.

Step 3

In a separate large saucepan, heat the sesame oil over medium heat. Add the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.

Step 4

Stir in the red chili paste, low sodium soy sauce, and rice vinegar, letting the flavors meld for 1 minute.

Step 5

Pour the chicken broth into the saucepan and bring it to a low simmer.

Step 6

Add the julienned carrots, red bell pepper, and dried ramen noodles to the broth. Cook for 4-5 minutes, or until the noodles are tender.

Step 7

Stir in the shredded chicken and fresh spinach, allowing the spinach to wilt gently.

Step 8

Taste the broth and adjust spice levels by adding crushed red pepper flakes if desired. Note: Avoid adding salt as this is a low-sodium recipe.

Step 9

Ladle the ramen into bowls and garnish with sliced green onions. Optionally, top with soft-boiled eggs and a wedge of lime for added flavor.

Step 10

Serve immediately and enjoy your healthy, low-sodium spicy chicken ramen!

Nutrition Facts

Serving size	(1818.3g)

Amount per serving	% Daily Value*
Calories	1147.4

Total Fat 44.8g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 519.9mg	0%
Sodium 3951.2mg	0%
Total Carbohydrate 87.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 17.5g
Protein 95.5g	0%

Vitamin D 96.7IU	0%
Calcium 315.2mg	0%
Iron 13.0mg	0%
Potassium 2310.4mg	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: 35.5%

Protein: 33.6%

Carbs: 30.9%