Low Sodium Luosifen (River Snail Noodle Soup)

Dive into the bold and aromatic flavors of Low Sodium Luosifen, a lighter take on the beloved River Snail Noodle Soup without compromising on its signature zest. This iconic Chinese street food dish combines tender rice noodles with a savory unsalted chicken broth infused with fresh river snails (or their canned counterpart), rehydrated shiitake mushrooms, and fragrant spices like star anise and bay leaf. Packed with vibrant bamboo shoots, tangy Chinese pickled vegetables, and a touch of chili bean paste for heat, this version is designed to meet low-sodium dietary needs while delivering authentic taste. Topped with crisp bean sprouts, fresh greens, and a sprinkle of cilantro, each bowl is a nourishing, flavorful delight perfect for cozy nights or adventurous palates. Satisfy your craving for comfort with this wholesome, health-conscious take on Luosifen!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 400 g Rice noodles
• 300 g Fresh river snails or canned snails
• 1 liter Unsalted chicken broth
• 4 cloves Chopped garlic
• 30 g Ginger, sliced
• 50 g Dried shiitake mushrooms, rehydrated and sliced
• 150 g Bamboo shoots, julienned
• 200 g Firm tofu, cubed
• 100 g Chinese pickled vegetables
• 2 tablespoons Chili bean paste
• 1 piece Star anise
• 1 piece Bay leaf
• 2 tablespoons Black vinegar
• 2 tablespoons Low-sodium soy sauce
• 20 g Cilantro, chopped
• 100 g Bean sprouts
• 100 g Fresh greens (spinach or water spinach), chopped

Directions

Step 1

Prepare the rice noodles according to package instructions, then drain and set aside.

Step 2

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped garlic and sliced ginger, stir-frying until fragrant.

Step 3

Add the cleaned river snails (or drained canned snails) to the pot, stir-fry briefly until slightly browned.

Step 4

Pour in the unsalted chicken broth. Add the rehydrated shiitake mushrooms, star anise, bay leaf, and chili bean paste. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.

Step 5

Add the bamboo shoots, pickled vegetables, cubed tofu, black vinegar, and low-sodium soy sauce into the pot. Simmer for another 15 minutes.

Step 6

While the broth simmers, lightly blanch the bean sprouts and fresh greens in boiling water, then drain and set aside.

Step 7

Remove the star anise and bay leaf from the pot. Taste the broth and adjust the seasoning, if necessary, keeping in mind the low sodium requirement.

Step 8

To serve, divide the cooked noodles among individual serving bowls, ladle the broth over them, ensuring each bowl gets a share of the snails, mushrooms, tofu, and vegetables.

Step 9

Top with blanched bean sprouts, fresh greens, and a sprinkle of chopped cilantro.

Step 10

Serve hot and enjoy your flavorful low-sodium Luosifen!

Nutrition Facts

Serving size	(2557.2g)

Amount per serving	% Daily Value*
Calories	1348.6

Total Fat 27.7g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 150mg	0%
Sodium 4862.9mg	0%
Total Carbohydrate 168.4g	0%
Dietary Fiber 23.7g	0%
Total Sugars 17.3g
Protein 111.6g	0%

Vitamin D 77IU	0%
Calcium 1709.8mg	0%
Iron 26.8mg	0%
Potassium 3676.4mg	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: 18.2%

Protein: 32.6%

Carbs: 49.2%