Low Sodium Chinese Noodle Soup

Savor the comforting warmth of this Low Sodium Chinese Noodle Soup, a flavorful and health-conscious twist on the classic Asian dish. Brimming with tender rice noodles, juicy slices of chicken breast, and nutrient-packed veggies like bok choy, shiitake mushrooms, and carrots, this recipe is crafted with low-sodium ingredients to keep both your taste buds and health in check. Fragrant sesame oil, fresh ginger, and garlic build a rich, aromatic broth without the need for extra salt, while a splash of low-sodium soy sauce enhances the depth of flavor. Ready in just 45 minutes, this wholesome soup is perfect for a quick, satisfying meal. Garnished with bright green onions, fresh cilantro, and a squeeze of lime, it's a light yet incredibly satisfying dish that brings the essence of Chinese cuisine right to your table.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups low-sodium chicken broth
• 2 cups water
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup shiitake mushrooms, sliced
• 1 medium boneless, skinless chicken breast, thinly sliced
• 2 tablespoons low-sodium soy sauce
• 6 ounces rice noodles
• 2 cups bok choy, chopped
• 1 medium carrot, julienned
• 2 green onions, sliced
• 1 tablespoon fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

In a large pot, heat the sesame oil over medium heat.

Step 2

Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.

Step 3

Add the sliced shiitake mushrooms and cook, stirring frequently, until the mushrooms are softened, about 3-4 minutes.

Step 4

Pour the low-sodium chicken broth and water into the pot, then bring to a simmer.

Step 5

Add the sliced chicken breast to the pot and let it cook for about 5-7 minutes, or until the chicken is cooked through.

Step 6

Stir in the low-sodium soy sauce, then add the rice noodles to the pot. Cook according to the package instructions, usually about 5 minutes, until the noodles are tender.

Step 7

Add the chopped bok choy and julienned carrot to the soup, and cook for another 3 minutes, until the vegetables are just tender.

Step 8

Remove the soup from heat and taste; adjust seasoning if needed, but keep in mind it’s a low sodium recipe.

Step 9

Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro.

Step 10

Serve the soup hot, with lime wedges on the side for a fresh squeeze of lime juice before eating.

Nutrition Facts

Serving size	(2459.2g)

Amount per serving	% Daily Value*
Calories	811.5

Total Fat 23.7g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 127.5mg	0%
Sodium 2083.7mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 15.7g	0%
Total Sugars 16.9g
Protein 72.3g	0%

Vitamin D 37.5IU	0%
Calcium 432.6mg	0%
Iron 7.0mg	0%
Potassium 2098.0mg	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: 25.3%

Protein: 34.2%

Carbs: 40.5%