Low Sodium Bee Hoon Soup
Delight in the comforting, light flavors of Low Sodium Bee Hoon Soup, a wholesome dish that's perfect for a health-conscious meal. This recipe features tender rice vermicelli noodles immersed in a fragrant broth made with low-sodium chicken stock, fresh ginger, and garlic, ensuring a flavorful yet heart-healthy experience. Packed with lean chicken breast, vibrant veggies like baby bok choy and julienned carrots, and seasoned with just a touch of low-sodium soy sauce and white pepper, this soup strikes the perfect balance between nourishing and delicious. A squeeze of lime and a sprinkle of cilantro add a refreshing finish to every bowl. Ready in under 45 minutes, this quick and easy soup is ideal for busy weeknights or a soothing weekend lunch. Perfect for those seeking a low-sodium, MSG-free option, this dish is as satisfying as it is nutritious!
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Ingredients
- 200 grams Rice vermicelli noodles (Bee Hoon)
- 200 grams Boneless chicken breast
- 3 cloves Garlic
- 1 inch Fresh ginger
- 1 large Carrot
- 3 heads Baby bok choy
- 3 stalks Green onions
- 6 cups Low-sodium chicken broth
- 1 tablespoon Sesame oil
- 1 tablespoon Soy sauce (low-sodium)
- 0.5 teaspoon White pepper
- 1 medium Lime
- 0.25 cup Cilantro leaves
Directions
Step 1
Start by soaking the rice vermicelli noodles in warm water for about 10 minutes or until they are softened. Drain and set aside.
Step 2
While the noodles are soaking, slice the chicken breast into thin strips.
Step 3
Peel and finely mince the garlic cloves. Peel and slice the fresh ginger into thin rounds. Peel the carrot and slice it into thin juliennes.
Step 4
Wash the baby bok choy thoroughly and cut them in half lengthwise. Chop the green onions into fine slices, separating the white and green parts.
Step 5
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Step 6
Add the sliced chicken breast to the pot and cook until it is no longer pink, about 4-5 minutes.
Step 7
Pour in the low-sodium chicken broth and bring it to a gentle boil. Reduce the heat and let it simmer for 10 minutes.
Step 8
Add the carrots and the white parts of the green onions to the pot. Simmer for another 5 minutes, allowing the flavors to meld.
Step 9
Stir in the softened vermicelli noodles, baby bok choy halves, soy sauce, and white pepper. Simmer for 3-4 more minutes until the bok choy is tender.
Step 10
Finish with a squeeze of lime juice for a hint of acidity. Taste and adjust the seasoning if needed, bearing in mind the low sodium preference.
Step 11
Serve the soup hot, garnished with the green parts of the green onion and fresh cilantro leaves for added freshness.
Nutrition Facts
| Serving size | (2736.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1072.5 |
| Total Fat 26.8g | 0% |
| Saturated Fat 4.0g | 0% |
| Polyunsaturated Fat 6.9g | |
| Cholesterol 172mg | 0% |
| Sodium 2068.1mg | 0% |
| Total Carbohydrate 129.9g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 18.9g | |
| Protein 86.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 814.7mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2981.7mg | 0% |
Source of Calories