do you have any recipes for a vegetarian ramen with a miso based broth?
Do you know of a good way to reduce the sodium content in these recipes? Offer some alternatives? I would love to try this but I’m afraid of the sodium content.
With about 400-600 mg of sodium (roughly 1/4 of the 2,300 mg of your RDA) in one tablespoon, miso paste does have a relatively high sodium content. What you can do for the recipes is:
- Look for low sodium miso paste, soy sauce and broths (better yet, make your own broth!)
- Replace all the canned ingredients with fresh ones.
- Start with the lowest amount and taste as you cook - if the recipe calls for 1 tablespoon, start with half and taste and adjust if needed, but don’t go more than the stated amount.
- Moderation - you’re not likely to be eating miso ramen for every meal for every day, so I say go ahead - cook that bowl of miso ramen and eat it and maybe curb the salt content from other meals and snacks.
I hope this helps!