Gluten-Free Bee Hoon Soup
Warm, nourishing, and completely gluten-free, this Bee Hoon Soup is a wholesome bowl of comfort that’s perfect for any day. Featuring silky-smooth rice vermicelli, tender shredded chicken, and a rich, gingery chicken broth, this recipe is brimming with fresh and vibrant flavors. Crisp bok choy, sweet julienned carrots, and aromatic herbs like scallions and cilantro make each spoonful a delightful burst of texture and color. Gluten-free soy sauce and a hint of sesame oil elevate the soup with a savory depth, while a squeeze of fresh lime adds the perfect citrusy kick. Ready in just 40 minutes, this easy and healthy recipe is ideal for anyone seeking a quick, gluten-free meal that’s as restorative as it is delicious.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli (bee hoon)
- 300 grams Chicken breast
- 1 liter Chicken broth
- 1 inch piece, sliced Ginger
- 3 cloves, minced Garlic
- 1 large, julienned Carrot
- 2 heads, chopped Bok choy
- 2 stalks, chopped Scallions
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon or to taste Salt
- 0.5 teaspoon White pepper
- 1 handful, chopped Cilantro
- 1 cut into wedges Lime
Instructions
Start by preparing the rice vermicelli according to the package instructions, usually by soaking in hot water until soft, then draining and setting aside.
In a large pot, bring the chicken broth to a boil over medium heat.
Add the sliced ginger and minced garlic to the boiling broth. Let it simmer for about 5 minutes to infuse the flavors.
Add the chicken breast to the pot. Let it simmer for about 10-12 minutes or until fully cooked. Remove the chicken, let it cool slightly, then shred it using two forks.
Add the julienned carrot and chopped bok choy to the broth. Simmer for about 5 minutes until the vegetables are tender but still crisp.
Stir in the shredded chicken back into the pot, along with the gluten-free soy sauce, sesame oil, salt, and white pepper.
Taste and adjust seasoning if necessary.
Divide the prepared rice vermicelli between serving bowls.
Ladle the hot soup over the noodles in each bowl.
Garnish each bowl with chopped scallions and cilantro.
Serve immediately with lime wedges on the side for additional flavor.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 7718 mg | 336% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.1 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3544 mg | 75% | |
*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.
