Low Sodium Spicy Noodle Soup
Warm up with a comforting bowl of Low Sodium Spicy Noodle Soup, a nourishing and flavorful dish perfect for those seeking a healthy yet satisfying meal. This recipe swaps traditional high-sodium broths and sauces for low sodium options like vegetable broth and coconut aminos, creating a heart-healthy base that doesn’t compromise on taste. Vibrant vegetables like bok choy, mushrooms, carrots, and zucchini are simmered alongside aromatic garlic and ginger, while creamy unsalted peanut butter and spicy chili garlic sauce add layers of bold flavor. Tossed with tender rice noodles and topped with a zesty garnish of fresh cilantro, green onions, and a squeeze of lime, this simple one-pot meal is ready in just 35 minutes. Perfect for busy weeknights, this nutrient-packed, low sodium soup is easily customizable for your spice preferences and makes a hearty, wholesome dinner the whole family will love.
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Recipe Information
Ingredients
- 6 cups low sodium vegetable broth
- 2 cups water
- 2 tablespoons unsalted peanut butter
- 2 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce (low sodium, or homemade if necessary)
- 1 tablespoon ginger, freshly grated
- 3 cloves garlic, minced
- 2 cups mushrooms, thinly sliced
- 2 cups bok choy, chopped
- 1 medium carrot, julienned
- 1 medium zucchini, julienned
- 8 ounces rice noodles
- 3 stalks green onions, thinly sliced
- 0.25 cup cilantro, chopped
- 1 whole lime, cut into wedges
- 0.25 teaspoon crushed red pepper flakes (optional, for extra heat)
Instructions
In a large pot, combine the low sodium vegetable broth and water. Bring to a gentle boil over medium heat.
Whisk in the unsalted peanut butter, low sodium soy sauce or coconut aminos, rice vinegar, and chili garlic sauce until the mixture is smooth and well combined.
Add the grated ginger and minced garlic to the broth. Stir well and let simmer for 5 minutes to infuse the flavors.
Add the mushrooms, bok choy, carrot, and zucchini to the pot. Allow the vegetables to cook for 7-8 minutes, or until they are tender-crisp.
While the vegetables are cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
Once the vegetables are cooked, add the cooked rice noodles to the pot and stir to combine. Let the soup cook for an additional 2-3 minutes to ensure the noodles are heated through.
Taste the soup and adjust the spice level if desired by adding a pinch of crushed red pepper flakes.
Ladle the soup into bowls and garnish each serving with sliced green onions, chopped cilantro, and a wedge of lime. Serve hot and enjoy!
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 26.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 562 mg | 43% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3954 mg | 84% | |
*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.
