Low Sodium Spicy Broth
Elevate your flavor game with this Low Sodium Spicy Broth, a vibrant and aromatic soup perfect for those seeking a healthier option without sacrificing taste. Crafted with a low-sodium vegetable stock base, this recipe is loaded with bold spices like cumin, coriander, paprika, and red chili flakes, balanced by the fresh zest of lime juice, ginger, and a touch of rice vinegar. Tender shiitake mushrooms, julienned carrots, and chopped green onions create a delightful texture, while optional chili paste lets you customize the heat. Ready in just 40 minutes, this versatile broth can be enjoyed as a cozy, light starter or transformed into a flavorful base for noodle soups and stews. With its wholesome ingredients and vibrant spice profile, this low-sodium soup is a must-try for anyone craving bold yet balanced flavors.
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Recipe Information
Ingredients
- 6 cups Low-sodium vegetable stock (or water)
- 4 whole Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Red chili flakes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Sweet paprika
- 1 tablespoon Soy sauce (low-sodium)
- 1 teaspoon Rice vinegar
- 1 cup Shiitake mushrooms, thinly sliced
- 1 medium Carrot, julienned
- 2 stalks Green onions, chopped
- 1 tablespoon Lime juice, freshly squeezed
- 2 tablespoons Cilantro, chopped (optional)
- 1 teaspoon Peppercorns, whole
- 1 whole Bay leaf
- 1 teaspoon Unsalted chili paste (optional, for added heat)
Instructions
In a large pot, combine the low-sodium vegetable stock (or water), whole peppercorns, and bay leaf. Heat over medium-high until the mixture comes to a gentle boil.
Add the minced garlic, grated ginger, and red chili flakes to the pot. Stir and simmer for 5 minutes to infuse the flavors.
Stir in the ground cumin, ground coriander, and sweet paprika. Allow the spices to toast slightly in the broth for about 2 minutes to enhance their aroma.
Add the sliced shiitake mushrooms, julienned carrot, chopped green onions, and soy sauce. Simmer the broth gently for 15 minutes until the mushrooms are tender and the vegetables are softened.
Stir in the rice vinegar, lime juice, and optional chili paste. Taste and adjust the heat level by adding more chili flakes if desired.
Remove the bay leaf and discard. If desired, garnish with chopped cilantro for an added fresh flavor.
Serve the Low Sodium Spicy Broth warm as a light starter, or use it as a base for noodle soups or stews. Enjoy!
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.2 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 239 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2812 mg | 60% | |
*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.
