Low Sodium Spicy Noodle Soup

Warm up with a bowl of flavorful and nourishing Low Sodium Spicy Noodle Soup, a lighter take on a classic comfort food perfect for those watching their sodium intake. This vibrant soup combines a creamy, umami-rich broth made with low sodium vegetable stock, unsalted peanut butter, and chili garlic sauce for a perfectly balanced kick. Packed with fresh veggies like tender bok choy, julienned carrots, and zucchini, along with hearty rice noodles, it's a wholesome meal that's as satisfying as it is healthy. Fragrant notes of freshly grated ginger and garlic elevate every spoonful, while garnishes like chopped cilantro, green onions, and a squeeze of lime add the perfect fresh finish. Ready in just 35 minutes, this recipe is ideal for a quick weeknight dinner or a cozy lunch. Serve hot with an optional sprinkle of crushed red pepper flakes for an extra fiery twist!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 cups low sodium vegetable broth
• 2 cups water
• 2 tablespoons unsalted peanut butter
• 2 tablespoons low sodium soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 2 teaspoons chili garlic sauce (low sodium, or homemade if necessary)
• 1 tablespoon ginger, freshly grated
• 3 cloves garlic, minced
• 2 cups mushrooms, thinly sliced
• 2 cups bok choy, chopped
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 8 ounces rice noodles
• 3 stalks green onions, thinly sliced
• 0.25 cup cilantro, chopped
• 1 whole lime, cut into wedges
• 0.25 teaspoon crushed red pepper flakes (optional, for extra heat)

Directions

Step 1

In a large pot, combine the low sodium vegetable broth and water. Bring to a gentle boil over medium heat.

Step 2

Whisk in the unsalted peanut butter, low sodium soy sauce or coconut aminos, rice vinegar, and chili garlic sauce until the mixture is smooth and well combined.

Step 3

Add the grated ginger and minced garlic to the broth. Stir well and let simmer for 5 minutes to infuse the flavors.

Step 4

Add the mushrooms, bok choy, carrot, and zucchini to the pot. Allow the vegetables to cook for 7-8 minutes, or until they are tender-crisp.

Step 5

While the vegetables are cooking, prepare the rice noodles according to the package instructions. Drain and set aside.

Step 6

Once the vegetables are cooked, add the cooked rice noodles to the pot and stir to combine. Let the soup cook for an additional 2-3 minutes to ensure the noodles are heated through.

Step 7

Taste the soup and adjust the spice level if desired by adding a pinch of crushed red pepper flakes.

Step 8

Ladle the soup into bowls and garnish each serving with sliced green onions, chopped cilantro, and a wedge of lime. Serve hot and enjoy!

Nutrition Facts

Serving size	(3163.8g)

Amount per serving	% Daily Value*
Calories	755.9

Total Fat 19.3g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2731.8mg	0%
Total Carbohydrate 124.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 26.8g
Protein 38.3g	0%

Vitamin D 28IU	0%
Calcium 561.5mg	0%
Iron 9.7mg	0%
Potassium 3954.4mg	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: 21.1%

Protein: 18.6%

Carbs: 60.3%