Low Sodium Spicy Ramen

Dive into a bowl of bold, guilt-free flavor with this Low Sodium Spicy Ramen, a wholesome twist on the classic comfort food. Featuring a velvety broth made with low-sodium vegetable stock, fresh ginger, and garlic, this recipe delivers the perfect balance of spice and umami without overwhelming your sodium intake. Tender baby bok choy, earthy shiitake mushrooms, and vibrant carrots add a medley of textures, while brown rice ramen noodles keep it gluten-friendly. Protein-rich tofu absorbs the broth's flavorful essence, and a garnish of green onions, cilantro, and optional chili flakes ensures every bite packs a fresh, zesty kick. Ready in just 35 minutes, this quick and easy low-sodium ramen is perfect for weeknight dinners or a nourishing meal anytime. Don’t forget the lime wedges for an irresistible citrusy finish!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 cups Low sodium vegetable broth
• 1 tablespoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tablespoon Chili paste (no-salt-added or low sodium)
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Mirin (or rice vinegar)
• 2 teaspoons Sesame oil
• 2 servings Brown rice ramen noodles
• 2 heads Baby bok choy, halved
• 1 cup Shiitake mushrooms, sliced
• 1 cup Carrots, julienned
• 1 cup Firm tofu, cubed
• 2 stalks Green onions, sliced
• 1 tablespoon Fresh cilantro, chopped
• 0.5 teaspoon Red chili flakes (optional, for extra spice)
• 2 pieces Lime wedges (for serving)

Directions

Step 1

In a medium pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, sauté for 1-2 minutes until fragrant.

Step 2

Stir in the chili paste and cook for another 30 seconds to release its flavors.

Step 3

Add the low sodium vegetable broth, low-sodium soy sauce, and mirin. Bring the mixture to a gentle boil.

Step 4

Reduce the heat to a simmer and add sliced shiitake mushrooms, julienned carrots, and halved baby bok choy. Let the vegetables cook for 5-7 minutes until tender.

Step 5

In a separate pot, cook the brown rice ramen noodles according to the package instructions. Drain and set aside.

Step 6

Gently add the cubed tofu to the simmering broth and let it warm through for 2 minutes.

Step 7

Divide the cooked noodles between two serving bowls. Ladle the hot broth and vegetables over the noodles.

Step 8

Top each bowl with sliced green onions, fresh cilantro, and a sprinkle of red chili flakes (if using).

Step 9

Serve immediately with lime wedges on the side for an added burst of freshness.

Nutrition Facts

Serving size	(2047.3g)

Amount per serving	% Daily Value*
Calories	1301.4

Total Fat 55.2g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 1415.8mg	0%
Total Carbohydrate 155.4g	0%
Dietary Fiber 24.4g	0%
Total Sugars 30.2g
Protein 65.9g	0%

Vitamin D 36IU	0%
Calcium 2089.0mg	0%
Iron 14.7mg	0%
Potassium 3440.2mg	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: 35.9%

Protein: 19.1%

Carbs: 45.0%