Low Sodium Vegetable Ramen
Elevate your weeknight dinners with this wholesome and flavorful Low Sodium Vegetable Ramen, a heart-healthy twist on the classic comfort dish. Crafted with a rich unsalted vegetable broth, aromatic garlic and ginger, and a medley of vibrant veggies like baby bok choy, julienned carrots, and shiitake mushrooms, this recipe is both nourishing and satisfying. Low-sodium soy sauce adds a savory depth without overwhelming saltiness, while sesame oil lends a subtle nuttiness. Served over tender, unsalted ramen or whole wheat noodles and garnished with fresh green onions and optional cilantro, this ramen is proof that lower sodium doesn't mean sacrificing bold, comforting flavors. With just 15 minutes of prep and 20 minutes of cooking time, this quick and easy meal is perfect for busy families or anyone looking to embrace healthier eating habits.
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Ingredients
- 6 cups unsalted vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 heads baby bok choy, halved
- 1 cup carrots, julienned
- 1 cup shiitake mushrooms, sliced
- 1 medium red bell pepper, thinly sliced
- 8 ounces unsalted ramen noodles (or whole wheat noodles if preferred)
- 2 stalks green onions, sliced
- 2 tablespoons cilantro, chopped (optional for garnish)
Directions
Step 1
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Step 2
Pour in the unsalted vegetable broth and stir in the low-sodium soy sauce. Bring the broth to a gentle simmer.
Step 3
Add the sliced shiitake mushrooms, baby bok choy, carrots, and red bell pepper to the pot. Let the vegetables cook for 5-7 minutes, or until tender.
Step 4
In the meantime, cook the unsalted ramen noodles according to the package instructions. Drain and set aside.
Step 5
Once the vegetables are tender, taste the broth and adjust the flavor if needed (e.g., add a splash more low-sodium soy sauce or a pinch of salt-free seasoning).
Step 6
Divide the cooked ramen noodles into four bowls. Ladle the hot broth and vegetables over the noodles.
Step 7
Top each bowl with sliced green onions and freshly chopped cilantro, if desired.
Step 8
Serve immediately and enjoy your healthy, low-sodium vegetable ramen!
Nutrition Facts
| Serving size | (2499.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 953.0 |
| Total Fat 35.0g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1384.7mg | 0% |
| Total Carbohydrate 136.7g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 29.6g | |
| Protein 29.0g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 410.5mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 2614.6mg | 0% |
Source of Calories