Low Fat Miki Noodle Soup

Savor the wholesome goodness of Low Fat Miki Noodle Soup, a comforting yet nutritious dish that combines the rich flavors of traditional Filipino cooking with a health-conscious twist. This recipe features tender Miki noodles bathed in a light, savory broth infused with garlic, onion, and a touch of low-sodium soy and fish sauce for a perfectly balanced taste. Lean chicken breast, vibrant julienned carrots, and shredded cabbage add protein and crunch, while a refreshing squeeze of lemon or calamansi elevates every spoonful. Ready in just 45 minutes, this low-fat Miki noodle soup is an ideal choice for those seeking a hearty meal that's both flavorful and figure-friendly. Perfect for a quick weeknight dinner or meal prep, it’s a delicious way to enjoy comfort food guilt-free.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Miki noodles
• 200 grams Chicken breast, sliced into thin strips
• 1 medium Carrot, julienned
• 1 cup Cabbage, shredded
• 3 cloves Garlic, minced
• 1 small Onion, chopped
• 6 cups Low-sodium chicken broth
• 2 tablespoons Soy sauce, low sodium
• 1 tablespoon Fish sauce
• 0.5 teaspoon Black pepper
• 2 stalks Green onions, sliced
• 1 tablespoon Olive oil
• 1 whole Lemon or calamansi, sliced

Directions

Step 1

Begin by boiling the chicken breast strips in a pot of water for about 5 minutes. Drain and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent and fragrant.

Step 3

Add the chicken strips to the pot and stir well, cooking for about 3 minutes until slightly browned.

Step 4

Pour in the low-sodium chicken broth and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes.

Step 5

In a separate pot, boil water and cook the Miki noodles according to the package instructions, usually around 4-5 minutes. Drain and set aside.

Step 6

Add the julienned carrot and shredded cabbage to the soup and continue to simmer for another 5 minutes until the vegetables are tender but still crisp.

Step 7

Stir in the low-sodium soy sauce, fish sauce, and black pepper to taste. Let the soup blend together for 2 more minutes.

Step 8

Lastly, add the cooked Miki noodles to the soup, stirring gently to combine.

Step 9

Ladle the soup into bowls and garnish with sliced green onions. Serve with lemon or calamansi slices on the side for a refreshing citrus twist.

Nutrition Facts

Serving size	(2265.2g)

Amount per serving	% Daily Value*
Calories	1563.6

Total Fat 29.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 170mg	0%
Sodium 4142.7mg	0%
Total Carbohydrate 212.2g	0%
Dietary Fiber 15.4g	0%
Total Sugars 22.6g
Protein 111.1g	0%

Vitamin D 10IU	0%
Calcium 212.0mg	0%
Iron 8.2mg	0%
Potassium 1685.2mg	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: 17.1%

Protein: 28.5%

Carbs: 54.4%