How to make low-sodium ramen?

Introduction: Understanding Low-Sodium Ramen

Ramen is a popular Japanese dish that has gained popularity worldwide. However, traditional ramen is known for having a high sodium content, which can be harmful to your health if consumed in excess. Making low-sodium ramen is a great way to enjoy this delicious dish without compromising your health.

Low-sodium ramen is a healthier option that uses ingredients and seasonings with reduced sodium content. This article will guide you through the process of making low-sodium ramen, from choosing the right ingredients to garnishing the dish for added flavor and texture.

Step 1: Choosing the Right Ingredients

To make low-sodium ramen, it is important to start with the right ingredients. Opt for fresh vegetables such as bok choy, spinach, and mushrooms, which are rich in nutrients and low in sodium. Use lean protein sources like tofu, chicken breast, or shrimp, which are also low in sodium.

For the broth, use low-sodium chicken or vegetable broth as a base. Avoid using packaged seasoning as they are usually high in sodium. Instead, use fresh herbs and spices like ginger, garlic, and green onions to add flavor to your broth.

Step 2: Preparing the Broth

To prepare the broth, heat the low-sodium broth in a pot and add the herbs and spices. You can also add a small amount of low-sodium soy sauce or miso paste for added flavor. Simmer for 20-30 minutes to allow the flavors to infuse.

If you prefer a creamy broth, you can add coconut milk or almond milk instead of cream, which is high in sodium. You can also make your own broth by simmering chicken or vegetable bones with herbs and spices for several hours.

Step 3: Making the Noodles

For the noodles, you can use low-sodium ramen noodles or substitute them with whole wheat or brown rice noodles, which are healthier alternatives. Cook the noodles according to package instructions and rinse them in cold water to remove excess starch.

Step 4: Adding Vegetables and Protein

Add the vegetables and protein to the broth and simmer until they are cooked through. For added texture and flavor, you can sauté the vegetables in a separate pan with a small amount of oil before adding them to the broth.

Step 5: Seasoning with Low-Sodium Alternatives

To season your low-sodium ramen, use low-sodium soy sauce or tamari sauce, which are both great alternatives to traditional soy sauce. You can also use rice vinegar, mirin, or sake to add a tangy flavor to your broth.

For added heat, you can use chili paste or hot sauce instead of traditional chili oil, which is high in sodium. Avoid using salt and opt for low-sodium seasonings like garlic powder, onion powder, and paprika.

Step 6: Garnishing for Flavor and Texture

Garnishing your low-sodium ramen is a great way to add flavor and texture to the dish. Use fresh herbs like cilantro, basil, or parsley, which are low in sodium. You can also add sliced green onions, bean sprouts, or chopped peanuts for added crunch.

For added umami flavor, you can top your ramen with a soft-boiled egg or a sprinkle of nori flakes. You can also drizzle a small amount of sesame oil or chili oil for added richness.

Tips for Serving and Storing Low-Sodium Ramen

When serving low-sodium ramen, make sure to serve it hot and fresh. You can store any leftover broth and noodles separately in the refrigerator for up to three days. When reheating, make sure to heat the broth separately and add the noodles and toppings just before serving.

Conclusion: Enjoying a Healthy and Flavorful Meal

Making low-sodium ramen is a great way to enjoy this delicious dish while maintaining a healthy diet. By using fresh ingredients and low-sodium seasonings, you can create a flavorful and satisfying meal that is both nutritious and delicious.

Bonus Recipe: Vegan Low-Sodium Ramen


  • 4 cups low-sodium vegetable broth
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon miso paste
  • 4 ounces shiitake mushrooms, sliced
  • 1 small carrot, julienned
  • 1 small red bell pepper, sliced
  • 4 ounces firm tofu, diced
  • 4 ounces low-sodium ramen noodles
  • 2 green onions, sliced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon sesame oil


  1. In a pot, heat the vegetable broth and add the garlic, ginger, soy sauce, and miso paste. Simmer for 20-30 minutes.
  2. Add the mushrooms, carrot, and bell pepper to the broth and simmer until they are cooked through.
  3. Cook the ramen noodles according to package instructions and rinse them in cold water.
  4. Add the tofu and noodles to the broth and simmer until heated through.
  5. Serve hot and sprinkle with green onions, cilantro, and sesame oil. Enjoy!
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Elise DeVoe

Elise is a seasoned food writer with seven years of experience. Her culinary journey began as Managing Editor at the College of Charleston for Spoon University, the ultimate resource for college foodies. After graduating, she launched her blog, Cookin’ with Booze, which has now transformed into captivating short-form videos on TikTok and Instagram, offering insider tips for savoring Charleston’s local cuisine.

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