Healthy Low-Sodium Ramen Recipe with Fresh Veggies & Tuna
When the temperature drops, nothing beats a steaming bowl of ramen. But traditional ramen—especially instant varieties—can pack a shocking amount of sodium, often exceeding 1,500–2,000 mg per serving. That’s nearly your entire daily limit in one meal! For anyone following the DASH diet or simply aiming for heart-healthy eating, this is a problem.
Ingredients
- 32 oz store-bought ramen broth dilute if needed
- ½ cup water optional
- 1 tsp toasted sesame oil
- 1 tsp low-sodium soy sauce optional
- 1 ″ fresh ginger sliced
- 2 garlic cloves smashed
- White parts of 2 scallions
- ¼ small onion thinly sliced
- 2 servings ramen noodles or whole wheat spaghetti
- 5 oz sashimi-grade tuna thawed, sliced
- 1 cup bok choy chopped
- ½ bell pepper thinly sliced
- 1 small carrot julienned
- 2 Tbsp fresh cilantro roughly chopped
- 1 large egg soft-boiled
- Garnish: green scallion tops sesame seeds, nori strips, chili crisp (optional)
Instructions
- Heat the Broth
- Pour 32 oz ramen broth into a pot.
- Add ginger, garlic, onion slices, and scallion whites.
- Simmer for 10 minutes to infuse flavor.
- Taste: dilute with water if salty. Add sesame oil and soy if needed.
- Cook Noodles & Veggies
- Boil noodles according to package directions.
- In the last 2 minutes, add bok choy, bell pepper, and carrot to blanch.
- Soft-Boil Egg
- Boil for 7 minutes, then chill in ice water.
- Peel and halve.
- Assemble Bowls
- Divide noodles and veggies into bowls.
- Add sliced tuna (it will gently warm in the broth).
- Pour hot broth over.
- Top with egg halves, scallion greens, cilantro, sesame seeds, and optional chili crisp.
Notes
Healthy Low-Sodium Ramen Recipe with Fresh Veggies & Tuna
Nutrition
Calories: 226.4kcalCarbohydrates: 9.5gProtein: 26.3gFat: 9gSaturated Fat: 2.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 3.2gTrans Fat: 0.01gCholesterol: 108.8mgSodium: 1906.2mgPotassium: 761.8mgFiber: 2.3gSugar: 3.9gVitamin A: 9284.2IUVitamin C: 57.9mgCalcium: 106.3mgIron: 2.6mg