High Protein Spicy Noodle Soup
Elevate your weeknight dinners with this High Protein Spicy Noodle Soup, a bold and nourishing dish that’s as comforting as it is invigorating. Packed with tender strips of chicken breast, protein-rich tofu, and perfectly cooked soft-boiled eggs, this soup is designed to fuel your day. Aromatic garlic, fresh ginger, and a kick of chili paste provide a flavorful base, while baby spinach and cilantro add vibrant freshness. Served over slurp-worthy rice noodles in a rich, savory broth, this gluten-free recipe comes together in just 45 minutes, making it perfect for busy schedules. Garnish with scallions and a squeeze of lime to brighten every spoonful. Whether you're seeking a high-protein meal or something spicy and satisfying, this noodle soup is the ultimate one-bowl wonder!
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Ingredients
- 250 grams Boneless, skinless chicken breast
- 200 grams Extra-firm tofu
- 2 large Eggs
- 1 liter Chicken or vegetable broth
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Chili paste (e.g., sambal oelek or gochujang)
- 1 tablespoon Fresh ginger
- 3 medium Garlic cloves
- 2 stalks Scallions (green onions)
- 2 cups Baby spinach
- 200 grams Rice noodles
- 1 tablespoon Sesame oil
- 1 medium Lime
- 0.5 teaspoon Salt
- 1 handful Cilantro (optional for garnish)
Directions
Step 1
Prepare the chicken by cutting it into thin strips. Pat the tofu dry with paper towels and cut it into bite-sized cubes.
Step 2
In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.
Step 3
Add the chicken strips to the pot and cook for 4-5 minutes until the chicken is no longer pink. Remove and set aside.
Step 4
To the same pot, add the broth, soy sauce, and chili paste. Bring the mixture to a gentle boil.
Step 5
Reduce the heat to medium and add the tofu cubes. Simmer for 10 minutes, allowing the tofu to absorb the flavors.
Step 6
While the soup simmers, prepare the rice noodles according to the package instructions. Drain and set aside.
Step 7
In a small saucepan, bring water to a boil. Carefully add the eggs and cook for 6-7 minutes for a soft-boiled yolk. Remove, cool slightly, and peel the eggs.
Step 8
Return the cooked chicken to the soup. Stir in the baby spinach and let it wilt, about 2 minutes.
Step 9
Taste the soup and adjust the seasoning with salt or additional soy sauce if needed.
Step 10
Divide the cooked rice noodles into bowls. Ladle the soup over the noodles, ensuring an even distribution of chicken, tofu, and spinach.
Step 11
Slice the soft-boiled eggs in half and place one half on top of each bowl. Sprinkle with sliced scallions and fresh cilantro, if desired.
Step 12
Serve hot with a wedge of lime for squeezing just before eating. Enjoy!
Nutrition Facts
| Serving size | (2008.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1400.0 |
| Total Fat 52.3g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 584.5mg | 0% |
| Sodium 8176.9mg | 0% |
| Total Carbohydrate 93.8g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 11.2g | |
| Protein 142.3g | 0% |
| Vitamin D 94.5IU | 0% |
| Calcium 1639.4mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1874.3mg | 0% |
Source of Calories