Gluten-Free Chinese Noodle Soup
Warm up with a comforting bowl of Gluten-Free Chinese Noodle Soup—an aromatic, hearty dish tailored to fit gluten-free diets without compromising on authentic Asian flavors. This recipe pairs tender rice noodles with a vibrant chicken broth infused with fresh ginger, garlic, and gluten-free soy sauce. Packed with nourishing ingredients like bok choy, shiitake mushrooms, carrots, and succulent chicken strips, every bite is a harmonious balance of texture and taste. A drizzle of sesame oil and a dash of white pepper elevate the savory base, while fresh coriander, spring onions, and a squeeze of lime add a burst of brightness to each serving. Ready in just 45 minutes and perfect for four servings, this quick and healthy noodle soup is a delightful way to enjoy gluten-free comfort food with a Chinese twist.
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Recipe Information
Ingredients
- 200 g gluten-free rice noodles
- 1 liter chicken broth
- 250 g boneless, skinless chicken breast
- 3 tablespoons soy sauce (gluten-free)
- 1 inch piece ginger, fresh
- 3 garlic cloves
- 2 bok choy
- 2 carrots
- 100 g shiitake mushrooms
- 2 spring onions
- 1 tablespoon sesame oil
- 0.5 teaspoon white pepper
- 1 teaspoon salt
- 10 g fresh coriander leaves
- 1 lime
Instructions
Begin by cooking the gluten-free rice noodles according to the package instructions. Once cooked, drain and set aside.
Slice the boneless, skinless chicken breast into thin strips.
Peel and slice the ginger into thin pieces. Mince the garlic cloves.
Chop the bok choy into bite-sized pieces and slice the carrots thinly. Clean and slice the shiitake mushrooms. Chop the spring onions finely.
In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, sautéing for about 1 minute until fragrant.
Add the sliced chicken strips to the pot and cook for about 4-5 minutes until they are lightly browned and cooked through.
Pour in the chicken broth and gluten-free soy sauce, and bring the mixture to a simmer.
Add the sliced carrots, bok choy, and shiitake mushrooms to the pot. Let them simmer for about 8-10 minutes, or until the vegetables are tender.
Season the soup with white pepper and salt to taste.
Add the cooked rice noodles to the pot, stirring gently to combine.
Serve the soup hot, topped with chopped spring onions and fresh coriander leaves.
Squeeze some fresh lime juice over each bowl before serving to enhance the flavors.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 8174 mg | 355% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 21.2 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 691 mg | 53% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4645 mg | 99% | |
*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.
