High Protein Chinese Noodle Soup
Elevate your weeknight dinner routine with this High Protein Chinese Noodle Soup, a nourishing and flavorful meal packed with lean chicken, hearty tofu, vibrant vegetables, and irresistible egg noodles. Infused with aromatic garlic, fresh ginger, and a savory soy sauce-kissed chicken broth, this protein-rich recipe strikes the perfect balance between comfort and nutrition. Ready in just 40 minutes, it features crispy seared tofu and tender chicken breast, complemented by the crunch of bok choy and carrots. A dash of sesame oil and red chili flakes adds a delightful depth of flavor, while a garnish of fresh spring onions makes each steaming bowl picture-perfect. Perfect for a wholesome family dinner or meal prep, this soup is a high-protein powerhouse that doesn't skimp on taste.
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Recipe Information
Ingredients
- 300 grams chicken breast
- 200 grams extra firm tofu
- 200 grams egg noodles
- 1000 milliliters chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger
- 3 garlic cloves
- 1 carrot
- 2 heads bok choy
- 3 spring onions
- 2 teaspoons sesame oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 0.5 teaspoon red chili flakes
- 1 tablespoon cooking oil
Instructions
Begin by preparing the ingredients: slice the chicken breast into thin strips, dice the tofu into cubes, mince the garlic, and slice the ginger thinly.
Peel and julienne the carrot, chop the bok choy, and finely slice the spring onions.
In a large pot, heat 1 tablespoon of cooking oil over medium-high heat. Add the chicken slices and season with a pinch of salt and pepper. Cook until the chicken is browned and cooked through, about 5 minutes. Remove from the pot and set aside.
In the same pot, add the tofu cubes, searing them for about 3-4 minutes on each side until golden. Remove and set aside with the chicken.
Add the minced garlic and ginger slices to the pot, sautéing until fragrant, about 1 minute.
Pour in the chicken broth and bring to a gentle simmer. Stir in the soy sauce, sliced carrots, and bok choy.
After 3 minutes, add the egg noodles to the broth and cook according to the package instructions, typically 5-7 minutes.
Return the chicken and tofu to the pot. Add sesame oil, black pepper, and red chili flakes to taste. Allow everything to heat through for an additional 2 minutes.
Taste and adjust seasoning with more soy sauce or salt, if necessary.
Ladle the soup into bowls and garnish with sliced spring onions before serving.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 5893 mg | 256% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 15.9 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2087 mg | 161% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4656 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.
