Low Fat Bee Hoon Soup
Warm, light, and utterly satisfying, this Low Fat Bee Hoon Soup is the perfect harmony of flavor and nourishment. Featuring tender rice vermicelli noodles, lean chicken breast, umami-rich shiitake mushrooms, and crisp baby bok choy, this wholesome dish is infused with aromatic garlic and ginger for an immune-boosting, comforting meal. Simmered in a delicate chicken broth and finished with a touch of sesame oil, this low-fat recipe is both heart-healthy and soul-soothing. Perfect as a quick weeknight dinner, this 30-minute soup is packed with protein, fiber, and essential nutrients, making it an excellent choice for anyone craving a lighter yet flavorful meal. Garnished with fresh scallions, it's as visually enticing as it is delicious. Try this easy-to-make, one-pot wonder and savor the authentic flavors of this Southeast Asian classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g rice vermicelli noodles (bee hoon)
- 300 g boneless skinless chicken breast
- 4 cups chicken broth
- 2 cups water
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 100 g shiitake mushrooms
- 2 heads baby bok choy
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks scallions
- to taste salt
- to taste white pepper
Instructions
Begin by soaking the rice vermicelli noodles in warm water until they soften, about 10 minutes. Drain and set aside.
Thinly slice the chicken breast into bite-sized pieces. Season lightly with a pinch of salt and white pepper.
Peel and crush the garlic cloves. Slice the ginger into thin pieces. Clean the shiitake mushrooms and slice them thinly. Rinse and quarter the baby bok choy. Thinly slice the scallions.
In a large pot over medium heat, add the water and chicken broth. Bring to a simmer and add the ginger and garlic. Let it infuse for about 5 minutes.
Add the chicken slices to the pot and simmer until the chicken is cooked through, approximately 5-7 minutes.
Stir in the sliced shiitake mushrooms and cook for another 3 minutes.
Add the baby bok choy and soy sauce, cooking until the greens are bright and just tender, about 2 minutes.
Add the softened rice vermicelli noodles and gently stir to combine everything evenly.
Drizzle the sesame oil over the soup, adjust seasoning with salt and white pepper to taste.
Ladle the soup into bowls, garnishing with the sliced scallions. Serve hot and enjoy your healthy bowl of low-fat bee hoon soup.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 6240 mg | 271% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 10.6 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 659 mg | 51% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3172 mg | 67% | |
*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.
