Low Fat Rice Noodle Soup

Warm up with a comforting bowl of Low Fat Rice Noodle Soup, a wholesome, guilt-free dish that’s bursting with vibrant flavors and nutritious ingredients. This easy-to-make recipe features silky rice noodles immersed in a fragrant low-sodium vegetable broth infused with fresh garlic, ginger, and a hint of sesame oil. Colorful vegetables like carrots, zucchini, and mushrooms add a satisfying crunch, while garnishes of crisp bean sprouts, fresh cilantro, green onions, and spicy red chili deliver layers of texture and zing. Ready in just 35 minutes, this light yet satisfying soup is perfect for a quick, healthy weeknight meal. Customize your bowl with a squeeze of lime for a refreshing citrusy kick and enjoy a nourishing, flavor-packed dish that caters to your wellness goals.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 4 cups low sodium vegetable broth
• 1 large carrot
• 1 medium zucchini
• 4 medium button mushrooms
• 2 cloves garlic
• 1 teaspoon fresh ginger
• 2 tablespoons soy sauce, reduced sodium
• 2 stalks green onions
• 0.25 cup fresh cilantro
• 1 whole lime
• 1 teaspoon sesame oil
• 1 cup bean sprouts
• 1 small red chili pepper

Directions

Step 1

Start by preparing the vegetables: slice the carrot and zucchini into thin matchsticks, slice the mushrooms, mince the garlic cloves, and finely grate the fresh ginger.

Step 2

In a large pot, bring the low sodium vegetable broth to a boil over medium-high heat.

Step 3

Add the sliced carrots and mushrooms to the pot and let them simmer for about 5 minutes.

Step 4

Add the minced garlic, grated ginger, and sliced zucchini to the pot. Cook for an additional 5 minutes until the vegetables are tender.

Step 5

Meanwhile, cook the rice noodles according to the package instructions in a separate pot. Once cooked, drain and set aside.

Step 6

Stir the reduced sodium soy sauce into the vegetable broth mixture and let it simmer for 2 more minutes.

Step 7

Add the sesame oil to the soup and stir well.

Step 8

Divide the cooked rice noodles among four bowls.

Step 9

Ladle the hot soup and vegetables over the noodles in each bowl.

Step 10

Garnish each serving with chopped green onions, fresh cilantro leaves, bean sprouts, and thinly sliced red chili pepper.

Step 11

Serve the soup with lime wedges on the side for squeezing over the top for added flavor before enjoying.

Nutrition Facts

Serving size	(1750.1g)

Amount per serving	% Daily Value*
Calories	595.2

Total Fat 15.8g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 4138.7mg	0%
Total Carbohydrate 101.7g	0%
Dietary Fiber 11.4g	0%
Total Sugars 27.7g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 181.8mg	0%
Iron 5.1mg	0%
Potassium 2118.3mg	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: 22.7%

Protein: 12.5%

Carbs: 64.8%