Which Ramen Broth Has the Least Sodium?

December 7, 2025 •

4 min read

Approximately 1,500 to 2,000 mg of sodium can be found in a single serving of instant ramen, often exceeding the daily recommended intake. For those mindful of salt consumption, understanding which ramen broth has the least sodium is essential.

Quick Summary

Homemade broths, particularly those with a vegetable or kombu base, generally contain the lowest levels of sodium in ramen. Traditional styles and instant versions, however, are often high in salt. Controlling sodium intake requires homemade preparations or low-sodium alternatives.

Key Points

Homemade Broth Is Key: Low-sodium ramen starts with homemade broth, allowing complete control over salt content.
Dashi Is an Excellent Base: Kombu and shiitake mushroom dashi provide a rich, umami base with minimal sodium.
Discard Instant Seasoning Packets: The flavor packets in instant ramen are the primary source of excess salt.
Rely on Natural Flavors: Use aromatics, fresh vegetables, and herbs to create a delicious broth without salt.
Mindful Miso Use: Miso paste is high in sodium; use it sparingly in combination with a low-sodium broth base.
Low-Sodium Packaged Broth: Use packaged vegetable or chicken broths specifically labeled as 'low-sodium' for a quicker option.

Understanding Sodium Levels in Ramen Broths

Ramen is a flavorful dish, but the broth is often a significant source of sodium. To determine which ramen broth has the least sodium, it’s important to examine the different types and methods of preparation. Traditional ramen broths include shio, shoyu, miso, and tonkotsu. Instant ramen packets and restaurant preparations can significantly increase sodium levels.

Traditional Ramen Broths and Their Sodium Content

Shio Ramen: Shio, which means 'salt,' is a salt-based broth. While its flavor is clear, this style can still be high in sodium, depending on the preparation. Sodium content can be controlled in homemade or restaurant settings, but the core flavor relies on salt seasoning.
Shoyu Ramen: Shoyu is a soy sauce-based broth. This broth inherently has high sodium content due to soy sauce being a primary ingredient. Although it offers a balanced, savory flavor, it is not typically a low-sodium option.
Miso Ramen: Miso broth is made from fermented soybean paste, contributing a rich, complex flavor. Miso paste itself is high in sodium, making miso ramen a poor choice for those with salt restrictions unless reduced-sodium miso is used sparingly.
Tonkotsu Ramen: This creamy, pork-bone broth is known for its rich flavor. The long simmering process can extract salt and flavor from the bones, and restaurants often add salt for taste. This style is often high in both calories and sodium.

Homemade vs. Instant Ramen: A Sodium Comparison

When managing sodium, the preparation method is more important than the broth style. Instant ramen is typically high in sodium because of the flavor packets, which may contain 1,500–2,200 mg of sodium. Homemade broth, however, allows control over each ingredient, resulting in a lower sodium content, sometimes under 700 mg per serving. Fresh ramen noodles also have less sodium than instant varieties, further reducing total salt intake.

Making the Lowest Sodium Ramen Broth at Home

The most effective way to enjoy low-sodium ramen is to make your own broth from scratch or use low-sodium ingredients. The key is to build flavor using natural ingredients instead of relying on salt.

Here’s a simple approach to building a low-sodium broth:

Start with a high-quality, low-sodium base, like vegetable or chicken stock.
Incorporate umami-rich ingredients, such as dried shiitake mushrooms and kombu (dried kelp), to naturally deepen flavor.
Sauté aromatics, such as garlic, ginger, and onion in a small amount of sesame oil before adding the liquid.
For a savory taste, use low-sodium soy sauce or coconut aminos, adding just enough for taste.
Incorporate other flavor enhancers, like black pepper, chili flakes, or a splash of rice wine vinegar.
Load your ramen bowl with fresh vegetables, such as bok choy, carrots, and green onions.

Comparing Sodium Levels: Instant vs. Homemade Broth


Broth Type	Preparation	Estimated Sodium (per serving)	Key Takeaway
Instant Broth (Packet)	Standard Instant Ramen	1,500–2,200 mg	Very high sodium; not suitable for salt-restricted diets.
Restaurant Broth	Made in commercial kitchen	800–2,000+ mg	Sodium levels vary but are generally high; difficult to control.
Homemade Dashi (Kombu/Mushroom)	Simmered dried ingredients	~100–300 mg (controlled)	Provides deep, savory umami with minimal added salt.
Homemade Vegetable	Fresh vegetables, low-sodium stock	~200–500 mg (controlled)	Uses natural sweetness and aromatics for flavor.
Homemade Chicken/Bone Broth	Low-sodium stock, aromatics	~250–600 mg (controlled)	Rich and flavorful, allows complete sodium control.

Flavorful Alternatives to High-Sodium Seasonings

Besides making your own broth, there are many ways to build flavor without excess sodium. Using natural seasonings and toppings can help create a complex, delicious ramen.

Herbs and Spices: Experiment with fresh herbs like cilantro, green onions, and basil. Spices like black pepper, chili powder, and paprika can add depth and heat.
Aromatics: Sautéing garlic and ginger is a great way to build a base layer of flavor.
Citrus and Vinegar: A splash of lemon or rice wine vinegar can add a bright, acidic taste.
Naturally Umami-Rich Foods: Toppings like dried mushrooms, edamame, and soft-boiled eggs add both texture and savory flavor.
Controlled Miso: If miso is desired, add a small amount of paste at the end of cooking and stir to dissolve, being mindful of its saltiness.

Conclusion: Best Ramen Broth for Low Sodium

Homemade broth is the best choice for those seeking the ramen broth with the least sodium. By controlling the ingredients, especially with a vegetable or kombu-based dashi, a flavorful and heart-healthy bowl can be created. Instant packets and restaurant broths are too high in sodium for a regular part of a salt-conscious diet. Focus on building flavor naturally with aromatics, fresh ingredients, and spices, and you can enjoy delicious ramen without the high salt content.

Frequently Asked Questions

While most instant ramen is high in sodium, some brands offer lower-sodium versions. For example, Maruchan offers a 25% less sodium product, though it is still relatively high compared to homemade options.

Yes, using only a portion of the seasoning packet is one of the most effective ways to reduce sodium when eating instant ramen. Other flavorings, like garlic, ginger, and vegetables, can be added.

Miso broth is generally not a low-sodium option, as miso paste contains significant salt. However, a lower-sodium version can be made at home by using a base like kombu dashi and adding a controlled amount of miso paste.

To enhance flavor without salt, use aromatics like minced garlic and ginger, fresh herbs like cilantro and green onion, a dash of rice wine vinegar, and a drizzle of toasted sesame oil.

Restaurant-style ramen is often very high in sodium, sometimes exceeding 2,000 mg in a single bowl. Unless a restaurant offers a low-sodium version, it is safer to assume it is high.

Simmer ingredients like kombu (dried kelp), dried shiitake mushrooms, carrots, and onions to achieve a rich flavor. This process creates a deep, umami-rich base that requires minimal salt.

Fresh ramen noodles typically contain much less sodium than instant versions. A serving of fresh noodles can have around 400–600 mg of sodium, which still a considerable amount but offers more control over the final dish.