Low Fat Miki Noodle Soup
Warm, nourishing, and delightfully light, this Low Fat Miki Noodle Soup is a healthier twist on the classic Filipino favorite. Featuring tender Miki noodles, lean slices of chicken breast, vibrant julienned carrots, and crisp shredded cabbage, this dish is a symphony of textures and flavors. Cooked in a fragrant, low-sodium chicken broth infused with garlic, onion, soy sauce, and a hint of fish sauce, every spoonful bursts with savory goodness. Perfect for those seeking a lighter yet satisfying meal, this soup is finished with fresh green onion garnish and a squeeze of lemon or calamansi for a zesty kick. Ready in just 45 minutes, this wholesome, low-fat recipe is ideal for busy weeknights or comforting lunches. Enjoy it as a standalone dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 250 grams Miki noodles
- 200 grams Chicken breast, sliced into thin strips
- 1 medium Carrot, julienned
- 1 cup Cabbage, shredded
- 3 cloves Garlic, minced
- 1 small Onion, chopped
- 6 cups Low-sodium chicken broth
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Fish sauce
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, sliced
- 1 tablespoon Olive oil
- 1 whole Lemon or calamansi, sliced
Instructions
Begin by boiling the chicken breast strips in a pot of water for about 5 minutes. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent and fragrant.
Add the chicken strips to the pot and stir well, cooking for about 3 minutes until slightly browned.
Pour in the low-sodium chicken broth and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes.
In a separate pot, boil water and cook the Miki noodles according to the package instructions, usually around 4-5 minutes. Drain and set aside.
Add the julienned carrot and shredded cabbage to the soup and continue to simmer for another 5 minutes until the vegetables are tender but still crisp.
Stir in the low-sodium soy sauce, fish sauce, and black pepper to taste. Let the soup blend together for 2 more minutes.
Lastly, add the cooked Miki noodles to the soup, stirring gently to combine.
Ladle the soup into bowls and garnish with sliced green onions. Serve with lemon or calamansi slices on the side for a refreshing citrus twist.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.6 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1685 mg | 36% | |
*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.
