Low Carb Bee Hoon Soup
Savor the comforting flavors of this wholesome Low Carb Bee Hoon Soup, a guilt-free twist on the traditional noodle soup that’s perfect for health-conscious food lovers. Made with tender shredded chicken breast, nutrient-packed choy sum or spinach, and yam noodles (shirataki noodles) that mimic the texture of bee hoon while remaining low in carbs, this dish is brimming with flavor thanks to aromatic garlic, ginger, and a splash of soy sauce and sesame oil. Simmered in a light yet nourishing low-sodium chicken broth, this soup is ideal for cozy dinners or quick lunches. Topped with vibrant green onions and optional spicy red chili for an extra burst of flavor, it’s a satisfying meal that’s ready in just 45 minutes. Packed with protein and low in carbs, it’s a great choice for those following keto or low-carb diets.
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Recipe Information
Ingredients
- 300 g Chicken breast
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 3 cloves Garlic, minced
- 20 g Ginger, sliced
- 1 L Low-sodium chicken broth
- 100 g Choy sum or spinach
- 200 g Yam noodles (shirataki noodles)
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 2 tbsp Green onions, chopped
- 1 unit Red chili, sliced (optional for garnish)
Instructions
Rinse the chicken breast under cold water and pat dry. Season with salt and ground black pepper.
In a large pot, heat sesame oil over medium heat. Add the minced garlic and ginger slices. Sauté until fragrant, about 2-3 minutes.
Add the chicken breast to the pot and cook until lightly browned on both sides, about 5 minutes.
Pour in the low-sodium chicken broth and bring to a boil. Reduce the heat and let the chicken simmer until fully cooked, about 10-12 minutes.
Remove the chicken breast from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks.
Meanwhile, rinse the yam noodles thoroughly under running water and drain well. Add them to the broth and simmer for 5-7 minutes.
Add the choy sum or spinach to the pot and cook until wilted, about 3 minutes.
Stir in soy sauce and adjust seasoning with additional salt and pepper if needed.
Return the shredded chicken to the pot and let it warm through for 2-3 minutes.
Ladle the soup into serving bowls, and garnish with chopped green onions and sliced red chili if using. Serve hot.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.7 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1391 mg | 30% | |
*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.
