Why Do Ramen Noodles Have So Much Sodium?

The main reasons why instant ramen has excessive amounts of sodium are to enhance the flavor and extend the shelf life. Sodium is a cheap way to make food taste better and last longer. But while these might be good arguments for the food manufacturers, they’re not ideal for your health.

10 Tips for Better Low-Sodium Ramen

We have so far discussed the advantages of eating low-sodium ramen for your health. There are a variety of ways to amp up the flavor of your ramen, so how do you make sure your bowl is still delectable and flavorful? Here are ten of our favorites.

  • Use low-sodium ramen: As we already discussed, different ramen brands come with higher or lower sodium content. If you want to have a tasty, low-sodium bowl, start with a low-sodium ramen pack like the ones from Mike’s Mighty Good.
  • Get rid of the flavor packet: Mike’s flavor packs are full of spices, and less sodium than other leading brands. But if you’re on a crusade to cut salt out of your diet, you can always ditch the flavoring altogether and create your own broth.
  • Stock your kitchen with sodium-free seasonings: If you want to add flavor without salt, start with the spices. Onion powder, garlic powder, sage, thyme, and other herbs are all great choices for a ramen bowl.
  • Make it spicy: In addition to herbs, consider adding some spices to your bowl. We’re talking about things that add some heat, like red pepper, cayenne pepper, black pepper, and sriracha. Not only will you be adding flavor, but the heat will make you forget about salt altogether.
  • Use a low-sodium soy sauce: Soy sauce is probably the #1 most popular ingredient for ramen recipes. Unfortunately, it has a lot of salt, which means you’re adding a ton of sodium to your recipe. Instead, consider using a low-sodium soy sauce.
  • Use a low-sodium miso paste: Miso paste is a popular alternative to a soup base for ramen noodles. A low-sodium paste will create a delicious miso base, without all the salt you’ll get in a traditional chicken, beef, or vegetable stock.
  • Throw in some protein: Beef, pork, and chicken are the obvious choices. But eggs can add their unique rich notes to the recipe. If you’re vegan or vegetarian, tofu is an excellent alternative. Just make sure to rinse it first, and cook it up with a few spices.
  • Add some tasty veggies: Along with your protein, you also want to get some vitamins, minerals, and other nutrients. So make sure to add some vegetables like carrots, onions, or broccoli. Not only are they good for you, but they taste delicious.
  • Remember your leafy greens: Besides solid vegetables, you should also eat some leafy ones. Add some cabbage, bok choy, scallions, and other leafy greens to your bowl. They add a satisfying texture, along with plenty of fiber.
  • Consider adding dairy: It might sound unorthodox, but adding some milk to your ramen gives it a creamy flavor and smooth texture that’s incredibly savory. And speaking of savory, what doesn’t taste better with a bit of cheese? Sprinkle some cheddar over your noodles and savor the gooey richness.

Many commercial manufacturers make things worse by adding a ton of unnecessary oil to their noodles in addition to packing them full of salt. This is due to their use of a flash-frying cooking method, in which the noodles are quickly boiled in oil.

Making more noodles in fewer time thanks to a faster production process is fantastic for the bottom line of the businesses. Although you can make your noodles more inexpensively, you will be adding a lot of fat to them. In addition, fried noodles differ from traditional ramen in flavor and texture.

The noodles used to make “real” ramen at ramen bars are steamed rather than fried. This process takes a little longer but results in a texture that is noticeably different and much chewier. Additionally, because there isn’t any oil soaked into the noodles, it won’t later seep into your broth and change the flavor.

According to Mike’s Mighty Good, ramen from home should be just as tasty and genuine as noodles from a restaurant. We steam all of our noodles, even though it takes more time, so they have a chewy texture and a flavor that hasn’t been tainted by oil. Additionally, we only use natural ingredients, so there aren’t any questionable chemicals to worry about.


Do ramen noodles have too much sodium?

One package of instant ramen noodles contains 1,760 mg of sodium, which is 88% of the WHO’s recommended daily intake of 2 grams. It would be very challenging to maintain sodium intake close to the current dietary recommendations if only one package of ramen noodles were consumed each day.

How do you make ramen noodles with less sodium?

Use low-sodium miso paste as a substitute for the soup base in ramen noodles. Without all the salt found in conventional chicken, beef, or vegetable stock, a low-sodium paste can be used to make a delicious miso base. Add some protein; the obvious choices are beef, pork, and chicken.

Is there ramen with less sodium?

Try this health-conscious option today. One of the most popular ramen soup brands in the country is Maruchan ramen. Maruchan provides a huge selection of mouthwatering Ramen flavors, including less sodium-filled Ramen and genuine ethnic-flavored goods.

Do ramen noodles have sodium without the seasoning packet?

What is this? The ramen noodles contain added salt. Not just the seasoning packet, but the noodles themselves in ramen contain salt. It follows that eating plain noodles will still increase your daily sodium intake.

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