High Protein Asian Noodle Soup
Savor the bold, umami-rich flavors of this High Protein Asian Noodle Soup, a nourishing and satisfying dish perfect for busy weeknights or meal prep. Packed with lean chicken breast, hearty cubes of extra-firm tofu, and vibrant vegetables like bok choy and carrots, this soup provides a protein boost in every comforting bowl. Delicately seasoned with garlic, ginger, soy sauce, and sesame oil, it offers an authentic Asian-inspired flavor profile complemented by tender rice noodles. The finishing touch of fresh coriander, zesty lime, and optional chili adds a bright and aromatic flair. Ready in just 45 minutes, this healthy, gluten-free recipe is ideal for those looking to combine wholesome ingredients with delicious simplicity. Dive into a bowl and experience the perfect balance of taste and nutrition!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 200 grams extra-firm tofu
- 200 grams rice noodles
- 1200 ml chicken broth
- 60 ml soy sauce
- 15 ml sesame oil
- 20 grams ginger
- 4 cloves garlic
- 4 whole spring onions
- 300 grams bok choy
- 2 large carrots
- 20 grams coriander leaves
- 1 whole red chili (optional)
- 1 whole lime
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Cut the chicken breast into thin slices and set aside.
Drain the tofu and pat dry with a paper towel. Cut into cubes.
Peel and finely chop the ginger and garlic.
Slice the spring onions, separating the green and white parts.
Chop the bok choy and peel and julienne the carrots.
In a large pot, heat the sesame oil over medium heat.
Add the ginger and garlic, sautéing for 1 minute until fragrant.
Add in the chicken slices and cook until lightly golden, about 3-4 minutes.
Pour in the chicken broth and bring to a boil.
Once boiling, reduce heat to a simmer and add the soy sauce, tofu, and white parts of the spring onions.
Cook for 10 minutes, allowing flavors to meld.
Add the rice noodles, bok choy, and carrots to the pot.
Cook until the noodles are tender and the vegetables are cooked, about another 5 minutes.
Taste and season with salt and black pepper as needed.
Slice the chili (if using) and add to the soup before serving.
Ladle the soup into bowls and garnish with the green parts of the spring onions, fresh coriander leaves, and lime wedges on the side.
Serve hot and enjoy this protein-packed, flavorful Asian noodle soup.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 8302 mg | 361% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 16.7 g | ||
| Protein | 220.1 g | 440% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1385 mg | 107% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4468 mg | 95% | |
*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.
