Low Sodium Spicy Miso Ramen
Dive into a bowl of comforting, flavorful, and heart-healthy *Low Sodium Spicy Miso Ramen*! This Japanese-inspired dish boasts a rich, umami-packed broth made with unsalted vegetable stock, low sodium white miso paste, and a hint of heat from chili garlic sauce. Sautéed garlic and fresh ginger infuse the broth with aromatic depth, while tender baby bok choy, earthy shiitake mushrooms, and cubes of firm tofu create a satisfying medley of textures. Served over low sodium ramen noodles and topped with green onions, nori strips, and toasted sesame seeds, this nourishing ramen is proof that reducing sodium doesn’t mean skimping on flavor. Quick to make in under 35 minutes, it’s the perfect weeknight meal for a delicious and guilt-free indulgence!
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Ingredients
- 6 cups Unsalted vegetable stock
- 3 tablespoons Low sodium white miso paste
- 1 tablespoon Chili garlic sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 9 ounces Ramen noodles (low sodium or unsalted)
- 2 whole Baby bok choy, halved lengthwise
- 1 cup Shiitake mushrooms, sliced
- 1 medium Carrot, julienned
- 1 cup Firm tofu, cubed
- 2 stalks Green onions, thinly sliced
- 1 sheet Nori sheets, cut into small strips
- 1 teaspoon Toasted sesame seeds
- 2 tablespoons Fresh cilantro (optional, for garnish)
Directions
Step 1
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
Step 2
Stir in the low sodium white miso paste and chili garlic sauce, cooking for another minute to create a flavorful base.
Step 3
Pour in the unsalted vegetable stock and bring the mixture to a simmer. Reduce the heat to medium-low and allow the broth to cook for 5-7 minutes.
Step 4
In a separate pot, cook the ramen noodles according to the package instructions, omitting salt from the water. Drain and set aside.
Step 5
Add the halved baby bok choy, sliced shiitake mushrooms, julienned carrot, and cubed tofu to the pot with the broth. Simmer for an additional 5 minutes until the vegetables are tender but still firm.
Step 6
Divide the cooked ramen noodles between 4 bowls. Ladle the hot broth and vegetables over the noodles.
Step 7
Top each bowl with sliced green onions, small strips of nori, toasted sesame seeds, and fresh cilantro if desired.
Step 8
Serve immediately and enjoy a bowl of low sodium spicy miso ramen!
Nutrition Facts
| Serving size | (2465.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1382.0 |
| Total Fat 61.2g | 0% |
| Saturated Fat 14.7g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1174.1mg | 0% |
| Total Carbohydrate 147.7g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 24.8g | |
| Protein 68.6g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 2064.8mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 2526.4mg | 0% |
Source of Calories