Low Carb Bee Hoon Soup

Savor a comforting bowl of **Low Carb Bee Hoon Soup**, a lighter twist on the classic Southeast Asian favorite. This recipe swaps traditional rice vermicelli for low-carb shirataki noodles, making it perfect for keto or low-carb lifestyles. Infused with the rich flavors of garlic, ginger, and sesame oil, the soup features tender shredded chicken, nutrient-packed choy sum or spinach, and a savory, aromatic broth made with low-sodium chicken stock. With just 45 minutes of prep and cook time, this wholesome and hearty dish is easy to whip up for a nourishing weeknight dinner or a cozy lunch. Garnish with fresh green onions and optional chili slices for a vibrant finishing touch. Enjoy a guilt-free, flavor-packed meal that's as satisfying as it is healthy!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 g Chicken breast
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 3 cloves Garlic, minced
• 20 g Ginger, sliced
• 1 L Low-sodium chicken broth
• 100 g Choy sum or spinach
• 200 g Yam noodles (shirataki noodles)
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Green onions, chopped
• 1 unit Red chili, sliced (optional for garnish)

Directions

Step 1

Rinse the chicken breast under cold water and pat dry. Season with salt and ground black pepper.

Step 2

In a large pot, heat sesame oil over medium heat. Add the minced garlic and ginger slices. Sauté until fragrant, about 2-3 minutes.

Step 3

Add the chicken breast to the pot and cook until lightly browned on both sides, about 5 minutes.

Step 4

Pour in the low-sodium chicken broth and bring to a boil. Reduce the heat and let the chicken simmer until fully cooked, about 10-12 minutes.

Step 5

Remove the chicken breast from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks.

Step 6

Meanwhile, rinse the yam noodles thoroughly under running water and drain well. Add them to the broth and simmer for 5-7 minutes.

Step 7

Add the choy sum or spinach to the pot and cook until wilted, about 3 minutes.

Step 8

Stir in soy sauce and adjust seasoning with additional salt and pepper if needed.

Step 9

Return the shredded chicken to the pot and let it warm through for 2-3 minutes.

Step 10

Ladle the soup into serving bowls, and garnish with chopped green onions and sliced red chili if using. Serve hot.

Nutrition Facts

Serving size	(1713.6g)

Amount per serving	% Daily Value*
Calories	715.1

Total Fat 27.4g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 258mg	0%
Sodium 4873.9mg	0%
Total Carbohydrate 23.8g	0%
Dietary Fiber 6.7g	0%
Total Sugars 5.7g
Protein 98.9g	0%

Vitamin D 0IU	0%
Calcium 217.5mg	0%
Iron 4.8mg	0%
Potassium 1391.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 53.6%

Carbs: 12.9%