If your family loves instant Top Ramen noodles but you’re looking for a lower sodium option, you’ve got to try our homemade version. This 3 ingredient recipe is packed with veggies, is gluten free, and super flavorful without all the extra salt.
This recipe is a win-win for the whole family. Kids love eating it and parents are thankful for the healthier alternative. Easy to prep, containers of ramen noodles can be made ahead of time and stored. When ready to eat, just add hot water. Makes for a quick lunch or dinner meal any day of the week.
Adding a variety of spices and seasoning to homemade ramen is a great way to boost the flavor while cutting the sodium content. Plus, you can create a different version each time. Keep reading to learn which flavors can be added to spice up your bowl of ramen!
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Low sodium instant ramen will quickly become family favorite. For other low sodium dishes packed with flavor, check out our Whole Wheat Mac and Cheese, Slow Cooker Chunky Vegetable Soup and Turkey Burgers in the Oven.
Equipment
- measuring cups and spoons
- containers with lids
You can use glass mason jars to make and store extras or you can pick up these 16-ounce plastic containers that we use for our overnight oats, frozen mac and cheese, and homemade frosting.
Ingredients
- 2 packets sodium-free granulated chicken bouillon
- 2 tablespoons dehydrated soup vegetables
- 2.1 ounce rice noodles
- 1 1/2 cups hot water
- red chili paste, sesame oil, green onions, optional
We used Frontier Co-op Soup Vegetables, Herb-Ox Bouillon Chicken Instant Broth and Seasoning, and Ocean’s Halo Organic Rice Noodles, their Ramen noodles would work great too.
How To Make
Homemade ramen noodles might seem complicated but are actually super simple! In under 10 minutes, the noodles are ready to eat. Follow the step-by-step instructions below to get started.
Add ingredients to the container
To a container with a lid, add the granulated chicken bouillon, dehydrated vegetables, and noodles.
Add hot water
Then, carefully add the hot water to the ramen noodles making sure all noodles are covered in water. Set the lid on top, but do not tighten. Let sit for 4-6 minutes or until the noodles are softened.
PRO TIP: It is important to only use hot water, it is key to softening the noodles. Microwave water until boiling, heat in a kettle, or use super hot tap water.
Ramen Noodle Flavors
Add any extra flavor boosters you’d like and change it up each time if desired. Red pepper flakes, miso, garlic powder, onion powder, low sodium soy sauce, chili powder and sriracha are all tasty options.
Our top favorite is a teaspoon of red chili paste mixed with a teaspoon of sesame oil. You have to give this flavor combination a try, it is SO good!
Frequently Asked Questions
Enjoy this low sodium ramen recipe straight from the container or pour into a bowl filled with broccoli, snow peas, bell peppers, carrots, mushrooms baby corn, and/or water chestnuts and any protein such as steak, chicken, pork or shrimp.
Simply prep the recipe by adding the chicken bouillon packets, dehydrated vegetables and noodles into containers. Then, stack the containers on the counter or in your pantry for up to 3 months.
More 3-Ingredient Recipes
- The Best Baked Brussels Sprouts
- Drumstick Crockpot Recipe
- Make-Ahead Whipped Cream Recipe
- Refried Bean Burrito Recipe
- Pretzel Candy
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Low-Sodium Ramen Noodles
Equipment
- containers with lids
Ingredients
- 2 packets sodium-free granulated chicken bouillon ✅We used Herb ox
- 2 tablespoons dehydrated soup vegetables ✅
- 2.1 ounce rice noodles we used Ocean's Halo
- 1 1/2 cups hot water
- red chili paste, sesame oil, green onions, optional ✅
Instructions
- Add ingredients to the container. To a container with a lid, add the granulated chicken bouillon, dehydrated vegetables, and rice noodles.2 packets sodium-free granulated chicken bouillon, 2 tablespoons dehydrated soup vegetables, 2.1 ounce rice noodles
- ⭐️Add hot water. Add hot water to the ramen noodles. Set cover on top, do not tighten. Let sit for 4-6 minutes or until the noodles are softened. Add any extra flavor boosters you'd like. Our favorite is a teaspoon of red chili paste and a teaspoon of sesame oil.1 1/2 cups hot water, red chili paste, sesame oil, green onions, optional
Notes
Flavor Boosters
Chili paste, sesame oil, red pepper flakes, miso, garlic powder, onion powder, low sodium soy sauce, chili powder and srirachaHow To Serve
Enjoy straight from the container or pour into bowl filled with broccoli, snow peas, bell peppers, baby corn, and/or water chestnuts and any protein such as steak, chicken, pork or shrimp.How To Store
Add the chicken bouillon packets, dehydrated vegetables and noodles into containers. Stack the containers on the counter or in the pantry for up to 3 months. CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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Beth says
This has become a lunch staple. Yum!
Linda Starr says
I used to add an egg, some green onions , some raw brocolli, mushrooms – any kind of raw vegetables and it was sooo good. I’ll have to try eating it again as I haven’t for years.
Marisa says
It was horrible. There’s no way that only hot water is going to cook these noodles and the flavor is non existent. I tried adding more ingredients and using the microwave but it didn’t help.
Jennifer Gross says
My mom is on a low sodium diet due to kidney and liver disease. My mom is also allergic to rice so I can’t use rice noodles. Do you have any suggestions on what I could use instead?
Jodi Danen, RDN says
Hi Jennifer! You could give Japanese soba noodles a try. Read labels carefully if she is gluten-free as some are gluten-free but some brands add wheat flour and therefore are not gluten-free. You could try Chinese somen noodles if she is not gluten-free as they are wheat based. I hope that helps!