Low Sodium Spicy Korean Ramen

Savor the bold, vibrant flavors of Low Sodium Spicy Korean Ramen—a healthier take on traditional Korean comfort food without sacrificing its signature heat and depth. This recipe combines a rich, low-sodium vegetable broth infused with gochugaru (Korean red pepper flakes), garlic, ginger, and sesame oil for a perfectly balanced spicy kick. Tender baby bok choy, earthy shiitake mushrooms, and optional tofu provide a hearty, nutrient-packed base, while low-sodium ramen noodles soak up every drop of the flavorful broth. Garnished with fresh scallions, sesame seeds, and a touch of shredded nori, this dish is as visually stunning as it is satisfying. Quick to prepare in just 35 minutes and customizable with garnishes like fresh chili slices, it's perfect for a cozy meal that doesn't compromise on health or taste.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 cups low-sodium vegetable broth
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic cloves, minced
• 1 teaspoon ginger, grated
• 3 stalks scallions, sliced (white and green parts separated)
• 2 heads baby bok choy, halved
• 1 cup shiitake mushrooms, sliced
• 2 packs low-sodium ramen noodles (or any low-sodium noodle of choice)
• 1 cup tofu, cubed (optional for added protein)
• 1 sheet nori (seaweed), shredded (optional garnish)
• 1 teaspoon sesame seeds (optional garnish)
• 1 tablespoon fresh chili slices (optional for extra spice)

Directions

Step 1

In a medium-sized pot, heat sesame oil over medium heat.

Step 2

Add the minced garlic, grated ginger, and the white parts of the scallions to the pot. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the gochugaru and cook for another 30 seconds to bloom the spice.

Step 4

Add the low-sodium vegetable broth to the pot and bring to a gentle boil.

Step 5

Stir in the low-sodium soy sauce, followed by the shiitake mushrooms and baby bok choy. Simmer for 8-10 minutes until the vegetables are tender.

Step 6

While the broth simmers, cook the low-sodium ramen noodles according to package instructions. Drain and set aside.

Step 7

If using tofu, add the cubed tofu to the broth during the last 5 minutes of cooking to heat through.

Step 8

Divide the cooked noodles among two bowls. Ladle the spicy broth and vegetables over the noodles.

Step 9

Top with the green parts of the scallions, shredded nori, sesame seeds, and fresh chili slices (if desired).

Step 10

Serve hot and enjoy your low-sodium spicy Korean ramen!

Nutrition Facts

Serving size	(1882.9g)

Amount per serving	% Daily Value*
Calories	937.9

Total Fat 42.9g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 2042.5mg	0%
Total Carbohydrate 102.0g	0%
Dietary Fiber 14.2g	0%
Total Sugars 17.8g
Protein 43.9g	0%

Vitamin D 36IU	0%
Calcium 1165.4mg	0%
Iron 21.3mg	0%
Potassium 2674.8mg	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: 39.8%

Protein: 18.1%

Carbs: 42.1%