Low Sodium Chinese Noodle Soup
Experience the comforting warmth of **Low Sodium Chinese Noodle Soup**, a healthier twist on the classic dish without compromising on flavor. This vibrant recipe combines the delicate savoriness of low-sodium chicken broth and soy sauce with fragrant notes of garlic, grated ginger, and sesame oil. Loaded with wholesome ingredients like tender rice noodles, juicy chicken breast, shiitake mushrooms, crunchy bok choy, and julienned carrots, this soup is a nourishing delight. Ready in under an hour, it’s topped with fresh cilantro, crisp green onions, and a wedge of lime for a burst of brightness. Perfect for those watching their sodium intake while craving a comforting, bowlful of Asian-inspired goodness, this recipe is both satisfying and heart-healthy. Ideal for family dinners or meal prep, it's a must-try for soup lovers seeking bold flavors in a lighter form.
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Recipe Information
Ingredients
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup shiitake mushrooms, sliced
- 1 medium boneless, skinless chicken breast, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 6 ounces rice noodles
- 2 cups bok choy, chopped
- 1 medium carrot, julienned
- 2 green onions, sliced
- 1 tablespoon fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
In a large pot, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
Add the sliced shiitake mushrooms and cook, stirring frequently, until the mushrooms are softened, about 3-4 minutes.
Pour the low-sodium chicken broth and water into the pot, then bring to a simmer.
Add the sliced chicken breast to the pot and let it cook for about 5-7 minutes, or until the chicken is cooked through.
Stir in the low-sodium soy sauce, then add the rice noodles to the pot. Cook according to the package instructions, usually about 5 minutes, until the noodles are tender.
Add the chopped bok choy and julienned carrot to the soup, and cook for another 3 minutes, until the vegetables are just tender.
Remove the soup from heat and taste; adjust seasoning if needed, but keep in mind it’s a low sodium recipe.
Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro.
Serve the soup hot, with lime wedges on the side for a fresh squeeze of lime juice before eating.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 16.9 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 433 mg | 33% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2098 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.
