High Protein Rice Noodle Soup
Indulge in the nourishing warmth of this High Protein Rice Noodle Soup, a flavorful and hearty bowl that's packed with lean chicken breast, silky rice noodles, and protein-rich tofu. Infused with aromatic ingredients like fresh ginger, garlic, and a dash of sesame oil, this soup delivers a perfect balance of savory and wholesome goodness. Vibrant baby spinach and julienned carrots not only add color but a boost of vitamins, while the soy sauce enhances the umami-rich broth. Quick to prepare in just 35 minutes, this soup serves as the ultimate comfort food for a healthy lifestyle, ideal for family dinners or meal prepping. Garnished with fragrant cilantro and crunchy green onions, this high-protein noodle soup is a complete meal that's both satisfying and refreshing. Perfect for those seeking a protein-packed yet light dish, it’s a must-try for fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 300 grams chicken breast
- 200 grams rice noodles
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon ginger
- 3 units garlic cloves
- 100 grams baby spinach
- 1 unit carrot
- 1 teaspoon sesame oil
- 150 grams tofu
- 2 units green onions
- 1 small bunch fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by slicing the chicken breast into thin strips. Set aside.
In a large pot, bring the chicken broth to a gentle boil.
While waiting for the broth to boil, peel and julienne the carrot. Mince the garlic and ginger separately.
Once the broth is boiling, add the chicken strips, minced ginger, and garlic. Cook for about 5 minutes or until the chicken is fully cooked.
Stir in the soy sauce and sesame oil, then add the julienned carrot and continue to simmer for 3 minutes.
Meanwhile, slice the tofu into small cubes. Lower the heat of the broth, and gently add the tofu cubes, allowing them to warm through for about 2 minutes.
Prepare the rice noodles according to package instructions. Typically, this involves soaking them in hot water until soft, then draining.
Add the rice noodles to the soup, and stir in the baby spinach until it has wilted.
Season the soup with salt and black pepper to taste.
Finally, chop the green onions and fresh cilantro. Ladle the soup into bowls and garnish with chopped green onions and cilantro before serving.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 6187 mg | 269% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 6.2 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2563 mg | 55% | |
*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.
