Low Sodium Bee Hoon Soup
Savor the comfort of a wholesome bowl of **Low Sodium Bee Hoon Soup**, a delicate yet flavorful dish perfect for a heart-healthy lifestyle. This recipe combines tender rice vermicelli noodles with lean chicken breast, aromatic garlic and ginger, and nutrient-rich vegetables like baby bok choy and carrots. Simmered in low-sodium chicken broth and seasoned with a touch of sesame oil and low-sodium soy sauce, this light yet satisfying soup delivers maximum taste with minimal salt. Finished with a hint of lime and fresh cilantro, it offers a zesty burst of freshness in every spoonful. Ready in just 45 minutes, this balanced and nourishing dish is perfect for busy weeknights or a calming lunch. Keywords: low sodium soup, rice vermicelli soup, healthy chicken soup, easy Asian soup recipe.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles (Bee Hoon)
- 200 grams Boneless chicken breast
- 3 cloves Garlic
- 1 inch Fresh ginger
- 1 large Carrot
- 3 heads Baby bok choy
- 3 stalks Green onions
- 6 cups Low-sodium chicken broth
- 1 tablespoon Sesame oil
- 1 tablespoon Soy sauce (low-sodium)
- 0.5 teaspoon White pepper
- 1 medium Lime
- 0.25 cup Cilantro leaves
Instructions
Start by soaking the rice vermicelli noodles in warm water for about 10 minutes or until they are softened. Drain and set aside.
While the noodles are soaking, slice the chicken breast into thin strips.
Peel and finely mince the garlic cloves. Peel and slice the fresh ginger into thin rounds. Peel the carrot and slice it into thin juliennes.
Wash the baby bok choy thoroughly and cut them in half lengthwise. Chop the green onions into fine slices, separating the white and green parts.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the sliced chicken breast to the pot and cook until it is no longer pink, about 4-5 minutes.
Pour in the low-sodium chicken broth and bring it to a gentle boil. Reduce the heat and let it simmer for 10 minutes.
Add the carrots and the white parts of the green onions to the pot. Simmer for another 5 minutes, allowing the flavors to meld.
Stir in the softened vermicelli noodles, baby bok choy halves, soy sauce, and white pepper. Simmer for 3-4 more minutes until the bok choy is tender.
Finish with a squeeze of lime juice for a hint of acidity. Taste and adjust the seasoning if needed, bearing in mind the low sodium preference.
Serve the soup hot, garnished with the green parts of the green onion and fresh cilantro leaves for added freshness.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2068 mg | 90% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 18.9 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 815 mg | 63% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2982 mg | 63% | |
*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.
