Sugar-Free Miki Noodle Soup

Indulge in the comforting warmth of Sugar-Free Miki Noodle Soup, a healthy and flavorful twist on a classic favorite. This recipe combines tender miki noodles, lean chicken breast, and a medley of vibrant vegetables like carrots, green beans, and cabbage, all simmered in a rich, low-sodium chicken broth enhanced with fish sauce and soy sauce. With no added sugars, it’s a guilt-free meal that doesn’t skimp on taste. Perfect for busy weeknights, this dish comes together in under an hour, offering a hearty, soul-satisfying dinner for the entire family. Garnished with fresh spring onions and a zesty squeeze of lemon, this noodle soup is as nourishing as it is delicious. Whether you’re looking for a lighter comfort food option or a wholesome meal packed with flavor, this sugar-free miki noodle soup is sure to impress.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Miki noodles
• 250 grams Chicken breast, boneless and skinless
• 4 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 1 medium Carrot, julienned
• 100 grams Green beans, cut into 2-inch pieces
• 100 grams Cabbage, shredded
• 4 cups Chicken broth, low sodium
• 2 tablespoons Fish sauce
• 1 tablespoon Soy sauce, reduced sodium
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 2 tablespoons Spring onion, sliced for garnish
• 4 pieces Lemon wedges

Directions

Step 1

Start by preparing the chicken breast. Cut it into thin slices and set aside.

Step 2

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

Step 3

Add the minced garlic and chopped onion to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.

Step 4

Add the sliced chicken breast to the pot and cook until it is lightly browned.

Step 5

Pour in the low-sodium chicken broth and bring it to a simmer.

Step 6

Add the fish sauce, soy sauce, and black pepper to the broth. Stir to combine.

Step 7

Once the broth begins to simmer, add the julienned carrot, cut green beans, and shredded cabbage.

Step 8

Let the vegetables cook in the broth for about 5-7 minutes or until they are tender but still slightly crisp.

Step 9

Add the miki noodles to the pot and stir gently to combine with the broth and vegetables.

Step 10

Cook the noodles for 5-7 minutes until they are soft and heated through.

Step 11

Taste the broth and adjust the seasoning with additional fish sauce or soy sauce if necessary.

Step 12

Once the noodles and vegetables are cooked to your liking, remove the pot from heat.

Step 13

Serve the soup hot, garnishing each bowl with sliced spring onions and a lemon wedge on the side.

Nutrition Facts

Serving size	(2007.2g)

Amount per serving	% Daily Value*
Calories	1919.8

Total Fat 43.8g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 212.5mg	0%
Sodium 5406.0mg	0%
Total Carbohydrate 252.2g	0%
Dietary Fiber 19.9g	0%
Total Sugars 22.2g
Protein 126.4g	0%

Vitamin D 32.5IU	0%
Calcium 309.5mg	0%
Iron 10.2mg	0%
Potassium 2104.7mg	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: 20.7%

Protein: 26.5%

Carbs: 52.9%