Low Sodium Spicy Beef Noodle Soup
Warm up with a bowl of comforting Low Sodium Spicy Beef Noodle Soup, a flavorful take on the classic dish that's perfect for health-conscious eaters. Tender chunks of seared beef simmer slowly in a rich, low sodium beef broth infused with layers of garlic, ginger, soy sauce, and a kick of red chili paste for just the right amount of spice. Rice noodles soak up the bold flavors, while fresh vegetables like bok choy and carrots bring vibrant texture and nutrients to every bite. Finished with a garnish of chopped cilantro, green onions, and a bright squeeze of lime, this wholesome, homemade soup is a low sodium twist on a hearty favorite. Easy to customize and ideal for meal prep, this recipe is sure to be your new go-to for cozy nights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound beef chuck or brisket
- 1 tablespoon vegetable oil
- 6 cups low sodium beef broth
- 2 cups water
- 2 tablespoons low sodium soy sauce
- 1 inch piece fresh ginger, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon red chili paste
- 1 teaspoon crushed red pepper flakes
- 8 ounces rice noodles (or other noodles of choice)
- 2 cups bok choy, chopped
- 1 carrot, julienned
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 4 lime wedges
- 1 teaspoon optional sesame oil (for garnish)
Instructions
Cut the beef into bite-sized pieces and trim off any excess fat.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the beef pieces and sear on all sides until browned, about 6-8 minutes. Remove the beef and set aside.
In the same pot, add the ginger and garlic, stirring constantly until fragrant, about 30 seconds.
Stir in the low sodium beef broth, water, low sodium soy sauce, red chili paste, and crushed red pepper flakes. Bring to a boil.
Reduce the heat to low and return the seared beef to the pot. Cover and simmer for 60-75 minutes, or until the beef is tender.
While the beef cooks, prepare the rice noodles according to the package instructions. Drain and set aside.
About 10 minutes before the beef is done, add the bok choy and carrot to the pot to cook until tender.
To serve, divide the cooked noodles among bowls. Ladle the beef and broth mixture over the noodles.
Top each bowl with green onions, cilantro, and a squeeze of lime juice. Drizzle a few drops of sesame oil, if desired.
Serve hot and enjoy your low sodium spicy beef noodle soup!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.0 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4283 mg | 91% | |
*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.
