Low Sodium Asian Noodle Soup
Warm up with this vibrant and nourishing Low Sodium Asian Noodle Soup, a flavorful, heart-healthy twist on a classic favorite. Crafted with a rich base of unsalted vegetable broth infused with fresh ginger, garlic, and low-sodium soy sauce, this soup is brimming with wholesome ingredients like shiitake mushrooms, bok choy, snow peas, and colorful bell peppers. Protein-packed tofu and tender rice noodles make it both satisfying and light, while a hint of sesame oil and fresh herbs like cilantro and green onions add a fragrant, finishing touch. Ready in just 40 minutes, this healthy, low-sodium soup is perfect for anyone seeking a quick and delicious weeknight dinner that doesn't compromise on taste. Serve it with a squeeze of lime for a bright, zesty kick!
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Recipe Information
Ingredients
- 6 cups unsalted vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon ginger, sliced
- 2 cloves garlic, minced
- 1 cup shiitake mushrooms, sliced
- 1 medium carrot, julienned
- 1 small red bell pepper, thinly sliced
- 2 cups bok choy, chopped
- 8 ounces rice noodles
- 2 stalks green onions, sliced
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon sesame oil
- 8 ounces tofu, cubed (firm)
- 1 cup snow peas, trimmed
- 1 whole lime, cut into wedges
Instructions
In a large pot, bring the unsalted vegetable broth to a gentle boil over medium-high heat.
Add the sliced ginger and minced garlic to the pot, reducing the heat to a simmer. Let it cook for about 5 minutes to infuse the flavors.
Stir in the low-sodium soy sauce, followed by the sliced shiitake mushrooms, julienned carrot, and thinly sliced red bell pepper. Allow these vegetables to simmer for another 5 minutes.
While the broth is simmering, prepare the rice noodles according to the package instructions in a separate pot. Once cooked, drain and set aside.
Add the chopped bok choy and tofu cubes to the simmering broth, cooking for an additional 5 minutes.
Introduce the snow peas into the pot, cooking for just 2-3 minutes so they remain crisp.
Stir in the sesame oil gently, which adds a fragrant touch to the soup.
To serve, divide the drained rice noodles among four bowls.
Ladle the hot soup and vegetable mixture over the noodles in each bowl.
Top each serving with sliced green onions, fresh cilantro, and a wedge of lime on the side for squeezing just before eating.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 32.3 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2077 mg | 160% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3185 mg | 68% | |
*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.
