Low Sodium Miki Noodle Soup
Savor the comforting flavors of a classic Filipino dish with this Low Sodium Miki Noodle Soup—perfect for those seeking a heart-healthy twist without compromising taste. This nourishing recipe features tender chicken breast, fresh vegetables like carrots, cabbage, and green beans, and hearty Miki noodles, all simmered in a flavorful low sodium chicken broth. Enhanced with hints of low sodium soy sauce, fish sauce, and a touch of garlic and onion, this soup packs a punch of umami goodness in every spoonful. With just 50 minutes from start to finish, it’s an ideal weeknight meal that’s both delicious and easy to prepare. Garnished with spring onions and served with lemon wedges for a zesty kick, it’s a wholesome, low-sodium comfort food that the whole family will love.
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Ingredients
- 250 grams Miki noodles
- 200 grams Boneless chicken breast
- 4 cups Low sodium chicken broth
- 4 pieces Garlic cloves, minced
- 1 large Yellow onion, sliced
- 2 medium Carrots, julienned
- 1 cup Green cabbage, sliced thinly
- 1 cup Green beans, cut into 2-inch pieces
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Fish sauce, low sodium
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Spring onions, chopped
- 4 pieces Lemon wedges
Directions
Step 1
Start by preparing the chicken breast. Slice it into thin strips and set aside.
Step 2
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until the onion turns translucent.
Step 3
Add the chicken strips to the pot and cook until they are no longer pink, about 5 minutes.
Step 4
Pour in the low sodium chicken broth and bring it to a boil.
Step 5
Once boiling, add the carrots, green beans, and cabbage. Let it simmer for 5 minutes until the vegetables are slightly tender.
Step 6
Add the Miki noodles to the pot and cook for another 5 minutes or until the noodles are soft and cooked through.
Step 7
Stir in the low sodium soy sauce, low sodium fish sauce, and ground black pepper. Adjust the seasoning to your taste preference, keeping in mind the low sodium requirement.
Step 8
Once everything is cooked, remove the pot from heat and let it sit for a couple of minutes.
Step 9
Ladle the soup into bowls and garnish with chopped spring onions. Serve with lemon wedges on the side for an extra zesty flavor.
Step 10
Enjoy your healthy and flavorful Low Sodium Miki Noodle Soup!
Nutrition Facts
| Serving size | (2071.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1701.7 |
| Total Fat 39.2g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 17.8g | |
| Cholesterol 172mg | 0% |
| Sodium 5761.3mg | 0% |
| Total Carbohydrate 232.6g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 29.1g | |
| Protein 110.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 365.3mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 3115.3mg | 0% |
Source of Calories