Low Sodium Miki Noodle Soup
Warm up with a bowl of comforting, heart-healthy Low Sodium Miki Noodle Soup, a lighter take on the classic Filipino favorite. This recipe delivers bold flavors with tender Miki noodles, juicy chicken strips, and a medley of vibrant vegetables including carrots, cabbage, and green beans, all simmered in a rich low-sodium chicken broth. Enhanced with hints of garlic, onion, and a splash of low-sodium soy sauce and fish sauce, this dish offers a balanced taste without compromising on nutrition. Perfect for busy weeknights, it takes just 50 minutes to prepare, making it an ideal option for a wholesome, quick dinner. Garnished with fresh spring onions and served with zesty lemon wedges, this noodle soup is satisfying, flavorful, and easy on the heart.
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Recipe Information
Ingredients
- 250 grams Miki noodles
- 200 grams Boneless chicken breast
- 4 cups Low sodium chicken broth
- 4 pieces Garlic cloves, minced
- 1 large Yellow onion, sliced
- 2 medium Carrots, julienned
- 1 cup Green cabbage, sliced thinly
- 1 cup Green beans, cut into 2-inch pieces
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Fish sauce, low sodium
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Spring onions, chopped
- 4 pieces Lemon wedges
Instructions
Start by preparing the chicken breast. Slice it into thin strips and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until the onion turns translucent.
Add the chicken strips to the pot and cook until they are no longer pink, about 5 minutes.
Pour in the low sodium chicken broth and bring it to a boil.
Once boiling, add the carrots, green beans, and cabbage. Let it simmer for 5 minutes until the vegetables are slightly tender.
Add the Miki noodles to the pot and cook for another 5 minutes or until the noodles are soft and cooked through.
Stir in the low sodium soy sauce, low sodium fish sauce, and ground black pepper. Adjust the seasoning to your taste preference, keeping in mind the low sodium requirement.
Once everything is cooked, remove the pot from heat and let it sit for a couple of minutes.
Ladle the soup into bowls and garnish with chopped spring onions. Serve with lemon wedges on the side for an extra zesty flavor.
Enjoy your healthy and flavorful Low Sodium Miki Noodle Soup!
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 5761 mg | 250% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 29.1 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3115 mg | 66% | |
*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.
