She gave up ramen for 4 years — and lost 20kg: Here’s why that matters to noodle lovers

Kang So-ra / Captured from MBC, Kang's social media

Click here for more articles by Kormedi.com.

Actress Kang So-ra recently stunned fans by revealing that she hadn’t eaten ramen in four years. Known for losing 20 kilograms after giving birth, Kang has kept her diet tight and disciplined.

On the Saturday episode of MBC’s variety show “I’m Sunny Thank You,” Kang joined fellow actresses Kim Bo-mi and Kim Min-young, along with comedian Lee Eun-ji, on a trip to Mount Beizi in Guangxi, China.

The group enjoyed cup noodles at an altitude of 1,100 meters. When Kim Bo-mi mentioned that Kang hadn’t eaten ramen in years, Kang replied, “The last time was after my wedding, so it’s been about four years.”

Lee Eun-ji reacted in disbelief, asking how it was possible to avoid ramen for that long. Kang replied, “I’ve never been a huge fan,” but her blissful expression at the smell of the noodles suggested otherwise — drawing laughter from viewers.

Why Kang avoids ramen: High sodium, low nutrition

The average packet of ramen contains between 450 and 550 kilocalories, largely from refined flour noodles and high-fat soup bases. It is especially high in sodium — often meeting 70 to 100 percent of the recommended daily intake of about 2,000 mg in a single serving. This can cause bloating, high blood pressure and water retention, all of which are obstacles to weight loss.

Ramen also lacks key nutrients like protein, fiber and essential vitamins. When eaten alone, it can trigger blood sugar spikes, overeating and even muscle loss. However, health experts say that by modifying the recipe, ramen can still be enjoyed more healthfully during a diet.

Tips for making ramen healthier

To reduce calories and sodium, use only half the noodles and parboil them separately to remove some oil and salt. You can replace the remaining portion with konjac noodles, tofu noodles or whole wheat noodles to maintain satiety with fewer refined carbs.

Avoid drinking the soup, or use less of the seasoning packet to reduce sodium intake. A homemade low-sodium sauce made from soy sauce, doenjang (fermented soybean paste), or lemon juice can enhance flavor without adding excessive salt.

Balancing the dish with added nutrients is also key. Topping ramen with boiled eggs, chicken breast, shrimp, tofu or high-fiber vegetables like bok choy, bean sprouts, cabbage, spinach and bell peppers can boost nutrition, increase fullness and prevent blood sugar crashes.

Experts also recommend eating ramen at lunch rather than late at night, and not on an empty stomach. To offset its effects, reduce carb intake in other meals that day and drink plenty of water to flush out excess sodium.

This article from Kormedi.com, Korea’s top healthcare and medical portal, is translated by a generative AI system and edited by The Korea Times.