Low Sodium Spicy Ramyeon
Satisfy your craving for bold Korean flavors with this Low Sodium Spicy Ramyeon, a heart-healthy twist on the beloved comfort dish. Made with low sodium vegetable broth and ramen noodles, this recipe strikes the perfect balance of heat and depth of flavor without overwhelming your salt intake. A fragrant blend of gochugaru (Korean chili flakes), garlic, ginger, and sesame oil creates a robust, spicy broth that complements the tender ramen noodles. Nutrient-packed baby spinach and optional tofu cubes make this dish both hearty and nourishing. Finished with a sprinkle of sesame seeds and vibrant green onions, this quick and easy ramen recipe is ready in under 30 minutes, perfect for busy weeknights. Whether you're cutting back on sodium or just looking for a healthier way to enjoy spicy ramyeon, this flavorful dish is sure to impress!
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Ingredients
- 4 cups low sodium vegetable broth
- 2 packs ramen noodles (low sodium, plain or whole wheat)
- 1.5 tablespoons gochugaru (Korean chili flakes)
- 1 tablespoon low sodium soy sauce
- 3 cloves garlic, finely minced
- 1 teaspoon ginger, grated
- 2 stalks green onion, thinly sliced
- 1 cup tofu, cubed (optional)
- 1 cup baby spinach
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 0.5 teaspoon ground white pepper
- 1 piece optional fresh red chili, sliced (for extra heat)
Directions
Step 1
Prepare all ingredients: mince the garlic, grate the ginger, slice the green onions, and cube the tofu if using it.
Step 2
In a medium-sized pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.
Step 3
Add the low sodium vegetable broth to the pot and bring it to a gentle boil.
Step 4
Stir in the gochugaru (Korean chili flakes), low sodium soy sauce, and ground white pepper. Adjust the amount of gochugaru depending on your spice tolerance.
Step 5
Carefully add the ramen noodles to the pot, breaking them up slightly if needed to fit. Cook according to the package instructions (typically around 4-5 minutes).
Step 6
If using tofu, add the cubed tofu to the pot in the last couple of minutes of cooking to warm it through.
Step 7
During the last minute of cooking, toss in the baby spinach and sliced green onions. Stir gently until the spinach wilts.
Step 8
Taste the broth and adjust seasoning, keeping in mind this is a low sodium recipe. You can add a touch more low sodium soy sauce or additional spice if desired.
Step 9
Divide the ramyeon into serving bowls. Garnish each bowl with a sprinkle of sesame seeds and optional sliced fresh red chili for extra heat.
Step 10
Serve hot and enjoy your low sodium spicy ramyeon!
Nutrition Facts
| Serving size | (1499.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 847.1 |
| Total Fat 42.7g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 6.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1492.2mg | 0% |
| Total Carbohydrate 85.3g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 8.3g | |
| Protein 38.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1019.7mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 1881.9mg | 0% |
Source of Calories