Low Fat Rice Noodle Soup
Warm up with a comforting bowl of Low Fat Rice Noodle Soup, a light yet flavorful dish that’s perfect for a nourishing meal. Packed with tender rice noodles, vibrant vegetables like carrots, zucchini, mushrooms, and bean sprouts, and enhanced with aromatic garlic, ginger, and a splash of reduced-sodium soy sauce, this soup is as wholesome as it is delicious. The low-sodium vegetable broth creates a healthy base, while fresh cilantro, green onions, and a zesty squeeze of lime add bright, fresh flavors to every bite. Ready in just 35 minutes, this recipe is ideal for a quick and satisfying weeknight dinner. Whether you're looking for a low-fat, heart-healthy option or simply love the delicate flavors of Asian-inspired cuisine, this rice noodle soup will become a favorite go-to. Perfect for enjoying on its own or paired with a crispy spring roll!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 4 cups low sodium vegetable broth
- 1 large carrot
- 1 medium zucchini
- 4 medium button mushrooms
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 2 tablespoons soy sauce, reduced sodium
- 2 stalks green onions
- 0.25 cup fresh cilantro
- 1 whole lime
- 1 teaspoon sesame oil
- 1 cup bean sprouts
- 1 small red chili pepper
Instructions
Start by preparing the vegetables: slice the carrot and zucchini into thin matchsticks, slice the mushrooms, mince the garlic cloves, and finely grate the fresh ginger.
In a large pot, bring the low sodium vegetable broth to a boil over medium-high heat.
Add the sliced carrots and mushrooms to the pot and let them simmer for about 5 minutes.
Add the minced garlic, grated ginger, and sliced zucchini to the pot. Cook for an additional 5 minutes until the vegetables are tender.
Meanwhile, cook the rice noodles according to the package instructions in a separate pot. Once cooked, drain and set aside.
Stir the reduced sodium soy sauce into the vegetable broth mixture and let it simmer for 2 more minutes.
Add the sesame oil to the soup and stir well.
Divide the cooked rice noodles among four bowls.
Ladle the hot soup and vegetables over the noodles in each bowl.
Garnish each serving with chopped green onions, fresh cilantro leaves, bean sprouts, and thinly sliced red chili pepper.
Serve the soup with lime wedges on the side for squeezing over the top for added flavor before enjoying.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4139 mg | 180% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 27.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2118 mg | 45% | |
*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.
