Low Sodium Ramen Recipe
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Jump to Recipe Print Recipe Share Pin For Later EmailThis easy low sodium ramen recipe is quick comfort food that is ready in just 20 minutes! A tasty lunch or dinner, this easy homemade ramen is loaded with garlic, ginger, fresh vegetables, and rice noodles – and very little added sodium.
A fantastic alternative to salty packaged soup, this homemade version is quick to make and has great flavors from sesame oil and spices. Serve with a delicious ramen egg (tips on how to make the perfect egg below!) or with cooked chicken or tofu if desired for added protein.
This easy low sodium ramen soup is probably the most-made recipe in our house! It’s my hubby’s favorite lunch, and it’s super quick to make. It’s a great clean-out-the-fridge recipe too, as you can add any veggies you have on hand. Reminiscent of the dry ramen noodles from college days, but a much better version!
While a normal package of ramen noodles can be super salty, this simple recipe builds a nice flavor from sesame oil, garlic, low sodium soy sauce, spices, and parsley or green onions to finish. And a little fresh lime juice at the end makes the broth pop.
Just a note: this isn’t a traditional Japanese ramen recipe – it’s a low sodium version I adapted at home. I try to use many of the same flavors in this tasty meal, but without as much salt.
This Low Sodium Ramen Recipe Is
- Bright
- Fresh
- Savory
- Cozy
- Loaded with Vegetables
- Easy To Make
- A Great One-Pot Soup Recipe
Tasty Low Sodium Soups All Year Long
This healthier alternative to ramen soup is great any time of year, and has a much lower sodium content than instant ramen noodles. It makes a quick tasty lunch in the summers, or a warm and cozy bowl on winter nights. Save this easy ramen recipe and enjoy it again & again!
Soup can be one of the most difficult things to make low sodium (and make it still taste good)! I’ve made dozens of low sodium soups, and this ramen is a really fantastic version – I highly recommend it.
These are our favorite ramen noodles to enjoy on a low-sodium diet. Browse all our low sodium soup recipes here, for lunch and dinner inspirations without tons of added salt or preservatives!
Ingredients for this Low Sodium Ramen Soup
- Toasted sesame oil – gives this dish a really wonderful savory flavor in the broth, I like it better than plain vegetable oil or olive oil.
- Fresh garlic cloves – or garlic powder if desired.
- Onion powder – makes a great base for the homemade ramen seasoning
- Ground ginger
- Cayenne Pepper – for a little heat! I like a spicier ramen, so I add it in my soups, and you can add more if you’d like to suit your taste, or omit it all together if you don’t like heat. You can also use red pepper flakes if desired.
- Low Sodium Soy Sauce – I use this soy sauce which has 150mg sodium per 1 teaspoon. You can use a different sauce, or leave it out altogether if desired! I find a little goes a long way! You can also use low sodium coconut aminos, a low sodium miso paste, or omit it altogether.
- Chopped vegetables – I used bok choy, mushrooms, and green onions, but use your favorite veggies (see below for more options!)
- Water, no-salt-added chicken broth or vegetable broth.
- Rice Noodles – I like using thin vermicelli rice noodles, and many brands I find at local grocery stores like these have 0 mg of sodium. They aren’t traditional in ramen, but I find they make a great zero sodium substitute, and also a a great gluten free ramen recipe.
- Eggs – a yolky, delicious soft boiled egg is my favorite part of this soup! I have instructions below for the perfect soup egg. Eggs naturally contain about 60-70mg of sodium per large egg. You can also use a hard-boiled egg too.
- Toppings: fresh chopped parsley or cilantro, sesame seeds, or your favorite hot sauce or chili flakes for a spicy version
More Add-In Suggestions
Here are some other great suggestions you can add to your bowl of ramen soup!
- Sliced bell pepper
- Carrots
- Trimmed green beans
- Bamboo shoots or baby corn which you can find at a grocery store or Asian market
- Edamame
- Fire-roasted corn
How To Make Ramen with Less Sodium
- If making the ramen egg, I like to start with this first. If you aren’t including the egg, skip this step. Bring a small pot of water to a boil, and add the eggs in. Boil them for 7 minutes, then remove the eggs from the pan and run them under cold water (or soak in ice water) until cool enough to handle. Peel and set aside.
- To make the soup, In a medium pot, heat the teaspoon of sesame oil over low heat. Add the minced garlic, and sauté for 3-4 minutes until garlic begins to brown. Add the onion powder, ground ginger, cayenne pepper (if using), low sodium soy sauce, the chopped vegetables, and water. Bring to a boil, the reduce to medium heat.
- Add the rice noodles directly into the soup broth. And cook them according to package instructions. Slice the ramen egg, and add it to the soup.
- Divide soup into two bowls, and add any toppings like parsley, cilantro, or sesame seeds. Enjoy!
Easy Recipes with Pantry Staples
This tasty ramen soup with a low salt flavorful broth is loaded with many ingredients you may already have in your cupboards at home. Using noodles, spices, or dry pantry ingredients you have on hand is the easiest way to enjoy great meals at home.
Keeping low sodium pantry staples stocked can help with quick meals next time you want dinner on the table fast. Browse all our low sodium pantry staples to discover new favorites.
More Tasty Low Sodium Soups You’ll Love
-
Low Sodium Turkey Chili Recipe
-
Low Sodium Ramen Recipe
-
Low Sodium Chicken Soup with Vegetables Recipe
-
Low Sodium Bone Broth Recipe
-
Low Sodium Stuffed Pepper Soup Recipe
Share This Low Salt Ramen Recipe
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Low Sodium Ramen Noodle Soup
Equipment
- Medium Pot
Ingredients
For the Low Sodium Ramen Soup
- 1 teaspoon toasted sesame oil
- 2 cloves garlic minced
- 1 teaspoon onion powder
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper optional for heat
- 1 teaspoon low sodium soy sauce see note below
- 1 cup vegetables I used boy choy, mushrooms, and green onions
- 4 cups water or no-salt-added vegetable stock
- 4 ounces thin rice noodles
- Toppings: fresh chopped parsley or cilantro sesame seeds, or chili flakes for a spicy version
For the Ramen Egg
- 2 eggs
- Water
Instructions
- If making the ramen egg, I like to start with this first. If you aren’t including the egg, skip this step. Bring a small pot of water to a boil, and add the eggs in. Boil them for 7 minutes, then remove the eggs from the pan and run them under cold water until cool enough to handle. Peel and set aside.
- To make the soup, In a medium pot, heat the teaspoon of sesame oil over low heat. Add the minced garlic, and saute for 3-4 minutes until garlic begins to brown. Add the onion powder, ground ginger, cayenne pepper (if using), low sodium soy sauce, the chopped vegetables, and water. Bring to a boil, the reduce to medium heat.
- Add the rice noodles directly into the soup broth. And cook them according to package instructions. Slice the ramen egg, and add it to the soup.
- Divide soup into two bowls, and add any toppings like parsley, cilantro, or sesame seeds. Enjoy!
Notes
Serving Size
This recipe makes 2 servings, of 2.5 cups each.Low Sodium Soy Sauce
I use this soy sauce which has 150mg sodium per 1 teaspoon. You can use a different sauce, or leave it out altogether if desired! I find a little goes a long way.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Easy to make, a great lunch