This 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.
1cupvegetablesI used boy choy, mushrooms, and green onions
4cupswater or no-salt-added vegetable stock
4ouncesthin rice noodles
Toppings: fresh chopped parsley or cilantrosesame seeds, or chili flakes for a spicy version
For the Ramen Egg
2eggs
Water
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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!
*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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