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)

1 teaspoon low sodium soy sauce

1 cup chopped vegetables (bok choy, mushrooms, green onions, or your choice)

4 cups water or no-salt-added vegetable/chicken broth

4 ounces thin rice noodles

Optional toppings: fresh parsley or cilantro, sesame seeds, chili flakes

For the Ramen Egg

2 eggs

Water

Cook Mode Prevent your screen from going dark

Prepare the Ramen Egg (Optional):
- Bring a small pot of water to a boil.
- Add eggs and boil for 7 minutes.
- Remove eggs and place in cold water until cool enough to handle.
- Peel and set aside.
Make the Soup:
- In a medium pot, heat sesame oil over low heat.
- Add minced garlic and sauté for 3–4 minutes until golden.
- Stir in onion powder, ground ginger, cayenne (if using), and low sodium soy sauce.
- Add chopped vegetables and water/broth. Bring to a boil, then reduce heat to medium.
Cook the Noodles:
- Add rice noodles directly to the soup and cook according to package instructions.
Assemble and Serve:
- Slice the ramen egg and add to the soup if using.
- Divide soup into two bowls and garnish with parsley, cilantro, sesame seeds, or chili flakes. Enjoy!

Vegetable Options: Feel free to swap in bell peppers, carrots, green beans, bamboo shoots, edamame, or corn.
Protein Options: Add cooked chicken, tofu, shrimp, or tempeh for extra protein.
Spice Level: Adjust cayenne pepper or chili flakes to your preferred heat level.
Low Sodium Tip: Using no-salt-added broth and minimal soy sauce keeps sodium content low while maintaining flavor.