Low Sodium Rice Noodle Soup
Warm, nourishing, and packed with vibrant flavors, this Low Sodium Rice Noodle Soup is the perfect recipe for a healthy yet satisfying meal. Made with tender rice noodles and a medley of fresh vegetables including bok choy, shiitake mushrooms, and julienned carrots, this soup is gently simmered in a lightly seasoned low-sodium vegetable broth infused with ginger and garlic for a rich, aromatic base. Finished with a dash of low-sodium soy sauce, sesame oil, and black pepper, each bowl is bursting with layered, savory notes while keeping the sodium content in check. Quick and easy to prepare in just 35 minutes, this recipe is ideal for weeknight dinners or cozy lunches. Garnish with fresh cilantro, sliced green onions, and a squeeze of lime for a zesty, refreshing twist. Perfect for those seeking a healthier, heart-friendly option without compromising on taste, this wholesome rice noodle soup will become a favorite in your recipe collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams rice noodles
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 tablespoon ginger
- 2 cloves garlic
- 100 grams shiitake mushrooms
- 200 grams bok choy
- 1 medium carrot
- 2 whole green onions
- 1 whole lime
- 1 handful fresh cilantro
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of water to a boil, then remove from heat. Add the rice noodles and let them soak for about 5 minutes or until they are tender. Drain and rinse with cold water. Set aside.
In a separate large soup pot, combine the low-sodium vegetable broth and water. Bring to a simmer over medium heat.
Add the grated ginger and minced garlic to the simmering broth. Cook for about 2 minutes until aromatic.
Add the sliced shiitake mushrooms, chopped bok choy, and julienned carrot to the pot. Simmer the vegetables for 5-7 minutes until they are tender.
Stir in the low-sodium soy sauce, sesame oil, and black pepper. Adjust according to taste if additional flavor is needed.
Add the cooked rice noodles to the pot and stir gently to combine. Allow the noodles to warm through for about 2 minutes.
Ladle the soup into bowls and garnish with sliced green onions and chopped fresh cilantro.
Serve the soup hot with a lime wedge on the side for an extra burst of freshness.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 356 mg | 27% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2292 mg | 49% | |
*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.
