Low Sodium Asian Noodle Soup

Warm up with this vibrant and nourishing Low Sodium Asian Noodle Soup, a delicious homemade alternative to sodium-laden takeout. Crafted with a flavorful unsalted vegetable broth infused with fresh ginger and garlic, this soup boasts a rainbow of vegetables including bok choy, shiitake mushrooms, and crisp snow peas. Protein-packed tofu and tender rice noodles make it a satisfying meal, while a splash of low-sodium soy sauce and fragrant sesame oil add authentic Asian-inspired flavor without overwhelming sodium levels. Finished with fresh cilantro, green onions, and a squeeze of lime, this easy, one-pot recipe comes together in just 40 minutes and is perfect for a healthy, comforting lunch or dinner.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 cups unsalted vegetable broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon ginger, sliced
• 2 cloves garlic, minced
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, julienned
• 1 small red bell pepper, thinly sliced
• 2 cups bok choy, chopped
• 8 ounces rice noodles
• 2 stalks green onions, sliced
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon sesame oil
• 8 ounces tofu, cubed (firm)
• 1 cup snow peas, trimmed
• 1 whole lime, cut into wedges

Directions

Step 1

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

Step 2

Add the sliced ginger and minced garlic to the pot, reducing the heat to a simmer. Let it cook for about 5 minutes to infuse the flavors.

Step 3

Stir in the low-sodium soy sauce, followed by the sliced shiitake mushrooms, julienned carrot, and thinly sliced red bell pepper. Allow these vegetables to simmer for another 5 minutes.

Step 4

While the broth is simmering, prepare the rice noodles according to the package instructions in a separate pot. Once cooked, drain and set aside.

Step 5

Add the chopped bok choy and tofu cubes to the simmering broth, cooking for an additional 5 minutes.

Step 6

Introduce the snow peas into the pot, cooking for just 2-3 minutes so they remain crisp.

Step 7

Stir in the sesame oil gently, which adds a fragrant touch to the soup.

Step 8

To serve, divide the drained rice noodles among four bowls.

Step 9

Ladle the hot soup and vegetable mixture over the noodles in each bowl.

Step 10

Top each serving with sliced green onions, fresh cilantro, and a wedge of lime on the side for squeezing just before eating.

Nutrition Facts

Serving size	(2887.2g)

Amount per serving	% Daily Value*
Calories	1061.0

Total Fat 35.2g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1925.2mg	0%
Total Carbohydrate 136.4g	0%
Dietary Fiber 28.3g	0%
Total Sugars 32.3g
Protein 60.3g	0%

Vitamin D 36IU	0%
Calcium 2076.6mg	0%
Iron 16.4mg	0%
Potassium 3185.2mg	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: 28.7%

Protein: 21.9%

Carbs: 49.4%