Low Fat Bee Hoon Soup
Dive into a comforting bowl of Low Fat Bee Hoon Soup, a light yet flavorful dish that's perfect for a guilt-free meal. This healthy rice vermicelli soup is brimming with tender slices of chicken breast, earthy shiitake mushrooms, and vibrant baby bok choy, all simmered in a fragrant broth infused with garlic and fresh ginger. A splash of soy sauce and a hint of sesame oil tie the flavors together, while scallion garnishes add a fresh finish. Ready in just 50 minutes, this low-fat recipe is ideal for busy weeknights or anyone seeking a wholesome, nourishing meal. Easy to make and packed with nutritious ingredients, this rendition of traditional bee hoon soup is sure to become a family favorite. Perfectly balanced between light and satisfying, it's a delicious way to enjoy healthier eating.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 g rice vermicelli noodles (bee hoon)
- 300 g boneless skinless chicken breast
- 4 cups chicken broth
- 2 cups water
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 100 g shiitake mushrooms
- 2 heads baby bok choy
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks scallions
- 0 to taste salt
- 0 to taste white pepper
Directions
Step 1
Begin by soaking the rice vermicelli noodles in warm water until they soften, about 10 minutes. Drain and set aside.
Step 2
Thinly slice the chicken breast into bite-sized pieces. Season lightly with a pinch of salt and white pepper.
Step 3
Peel and crush the garlic cloves. Slice the ginger into thin pieces. Clean the shiitake mushrooms and slice them thinly. Rinse and quarter the baby bok choy. Thinly slice the scallions.
Step 4
In a large pot over medium heat, add the water and chicken broth. Bring to a simmer and add the ginger and garlic. Let it infuse for about 5 minutes.
Step 5
Add the chicken slices to the pot and simmer until the chicken is cooked through, approximately 5-7 minutes.
Step 6
Stir in the sliced shiitake mushrooms and cook for another 3 minutes.
Step 7
Add the baby bok choy and soy sauce, cooking until the greens are bright and just tender, about 2 minutes.
Step 8
Add the softened rice vermicelli noodles and gently stir to combine everything evenly.
Step 9
Drizzle the sesame oil over the soup, adjust seasoning with salt and white pepper to taste.
Step 10
Ladle the soup into bowls, garnishing with the sliced scallions. Serve hot and enjoy your healthy bowl of low-fat bee hoon soup.
Nutrition Facts
| Serving size | (2553g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1172.5 |
| Total Fat 25.8g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 227.7mg | 0% |
| Sodium 6240.5mg | 0% |
| Total Carbohydrate 118.5g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 10.6g | |
| Protein 113.4g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 658.7mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 3172.0mg | 0% |
Source of Calories