Sugar-Free Miki Noodle Soup
Dive into the comforting warmth of Sugar-Free Miki Noodle Soup, a wholesome Filipino-inspired dish that's perfect for a hearty meal without added sugars. Featuring tender miki noodles simmering in a savory low-sodium chicken broth, this recipe is packed with lean chicken breast, vibrant julienned carrots, crisp green beans, and shredded cabbage for a nutrient-rich boost. Enhanced with umami notes from fish sauce and reduced-sodium soy sauce, each spoonful is brimming with balanced flavors. Ready in under an hour, this family-friendly soup is low-fat, diabetes-friendly, and pairs beautifully with a squeeze of fresh lemon for an added zing. Perfect for anyone looking to enjoy a guilt-free, nourishing bowl of noodles, it's a warm hug in every bite!
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Recipe Information
Ingredients
- 300 grams Miki noodles
- 250 grams Chicken breast, boneless and skinless
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 medium Carrot, julienned
- 100 grams Green beans, cut into 2-inch pieces
- 100 grams Cabbage, shredded
- 4 cups Chicken broth, low sodium
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce, reduced sodium
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Spring onion, sliced for garnish
- 4 pieces Lemon wedges
Instructions
Start by preparing the chicken breast. Cut it into thin slices and set aside.
In a large pot, heat the vegetable oil over medium heat.
Add the minced garlic and chopped onion to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.
Add the sliced chicken breast to the pot and cook until it is lightly browned.
Pour in the low-sodium chicken broth and bring it to a simmer.
Add the fish sauce, soy sauce, and black pepper to the broth. Stir to combine.
Once the broth begins to simmer, add the julienned carrot, cut green beans, and shredded cabbage.
Let the vegetables cook in the broth for about 5-7 minutes or until they are tender but still slightly crisp.
Add the miki noodles to the pot and stir gently to combine with the broth and vegetables.
Cook the noodles for 5-7 minutes until they are soft and heated through.
Taste the broth and adjust the seasoning with additional fish sauce or soy sauce if necessary.
Once the noodles and vegetables are cooked to your liking, remove the pot from heat.
Serve the soup hot, garnishing each bowl with sliced spring onions and a lemon wedge on the side.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 22.2 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2105 mg | 45% | |
*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.
