High Protein Spicy Noodle Soup
Warm up with a bowl of High Protein Spicy Noodle Soup—a recipe that packs bold flavors and hearty ingredients into every spoonful. Perfect for satisfying cravings while boosting your nutrition, this soup combines tender chicken breast, protein-rich tofu, soft-boiled eggs, and vibrant baby spinach, all simmered in a fragrant broth infused with garlic, fresh ginger, and chili paste for a spicy kick. Paired with rice noodles and garnished with scallions, cilantro, and a refreshing squeeze of lime, this dish is an excellent choice for a high-protein meal loaded with savory goodness. Ready in just 45 minutes, it's ideal for a quick yet satisfying dinner. Make this spicy chicken noodle soup your go-to comfort food for busy weeknights!
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Recipe Information
Ingredients
- 250 grams Boneless, skinless chicken breast
- 200 grams Extra-firm tofu
- 2 large Eggs
- 1 liter Chicken or vegetable broth
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Chili paste (e.g., sambal oelek or gochujang)
- 1 tablespoon Fresh ginger
- 3 medium Garlic cloves
- 2 stalks Scallions (green onions)
- 2 cups Baby spinach
- 200 grams Rice noodles
- 1 tablespoon Sesame oil
- 1 medium Lime
- 0.5 teaspoon Salt
- 1 handful Cilantro (optional for garnish)
Instructions
Prepare the chicken by cutting it into thin strips. Pat the tofu dry with paper towels and cut it into bite-sized cubes.
In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.
Add the chicken strips to the pot and cook for 4-5 minutes until the chicken is no longer pink. Remove and set aside.
To the same pot, add the broth, soy sauce, and chili paste. Bring the mixture to a gentle boil.
Reduce the heat to medium and add the tofu cubes. Simmer for 10 minutes, allowing the tofu to absorb the flavors.
While the soup simmers, prepare the rice noodles according to the package instructions. Drain and set aside.
In a small saucepan, bring water to a boil. Carefully add the eggs and cook for 6-7 minutes for a soft-boiled yolk. Remove, cool slightly, and peel the eggs.
Return the cooked chicken to the soup. Stir in the baby spinach and let it wilt, about 2 minutes.
Taste the soup and adjust the seasoning with salt or additional soy sauce if needed.
Divide the cooked rice noodles into bowls. Ladle the soup over the noodles, ensuring an even distribution of chicken, tofu, and spinach.
Slice the soft-boiled eggs in half and place one half on top of each bowl. Sprinkle with sliced scallions and fresh cilantro, if desired.
Serve hot with a wedge of lime for squeezing just before eating. Enjoy!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 8177 mg | 356% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.2 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1639 mg | 126% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1874 mg | 40% | |
*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.
