Low-Sodium Ramen at Home

Low-sodium ramen is not no-salt ramen: it uses less tare, more aroma and less soup consumed. This recipe is adapted for a Hong Kong flat, locally available ingredients and a normal hob.

Cooking hub: How to Make Ramen at Home in a Hong Kong Kitchen. Component guide: Anatomy of a Ramen Bowl.

Serves 2. Time 30 minutes. Use 15–20 ml tare per bowl rather than 30 ml, then build flavour with kombu, ginger, garlic, spring onion and yuzu.

🛒 1. Ingredients

• 600 ml unsalted stock
• 2 portions fresh noodles
• Reduced-sodium soy and mirin for light tare
• Ginger, garlic and spring onion
• Spinach or choi sum
• Egg or tofu
• Yuzu peel or black pepper

🔥 2. Method

1. Make light tare with reduced-sodium soy, water, mirin and kombu; warm and strain.
2. Simmer stock with aromatics 10 minutes.
3. Cook noodles separately and blanch greens.
4. Add 10–20 ml tare and a little oil to each bowl, then stock.
5. Finish with yuzu or pepper rather than extra soy.

🧂 3. Adjustments and substitutions

Leaving half the soup is still the most effective sodium reduction. See ramen sodium.

Low-sodium is not medical advice. People with kidney disease, heart failure or hypertension may need an individual limit.

❓ FAQ

Can I use miso? Yes, but use less and reduce soy.

Will it taste bland? Not if you use aromatics and yuzu.