Sugar-Free Rice Noodle Soup
Warm up with a delicious bowl of Sugar-Free Rice Noodle Soup, a wholesome and nourishing meal perfect for any time of day. This recipe features tender rice noodles paired with a medley of fresh, nutrient-rich vegetables like carrots, red bell pepper, shiitake mushrooms, and baby spinach, all simmered in a light and flavorful low-sodium vegetable broth. Seasoned with aromatic garlic, ginger, and a splash of soy sauce or tamari for a gluten-free option, this soup is naturally sweetener-free, making it a healthy choice for clean eating. A squeeze of lime juice adds a bright, zesty touch, while fresh cilantro and green onion provide a vibrant garnish. Ready in just 35 minutes, this comforting dish is easy to prepare and perfect for a light lunch or cozy dinner. Enjoy it with optional chili flakes for a spicy kick!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, peeled and grated
- 1 Medium onion, chopped
- 2 Carrots, sliced
- 1 Red bell pepper, sliced
- 100 grams Shiitake mushrooms, sliced
- 100 grams Baby spinach
- 1 liter Low-sodium vegetable broth
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 1 Lime, juiced
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 2 Green onions, sliced
- to taste Chili flakes (optional)
Instructions
Bring a pot of water to a boil and cook the rice noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
In a large pot over medium heat, add the olive oil. Once hot, add the minced garlic, grated ginger, and chopped onion. Sauté for about 2 minutes until the garlic is fragrant and the onion is translucent.
Add the sliced carrots, red bell pepper, and shiitake mushrooms to the pot. Stir frequently and cook for about 5 minutes, or until the vegetables begin to soften.
Pour in the low-sodium vegetable broth and increase the heat to bring the soup to a gentle boil.
Reduce the heat to low and add the soy sauce or tamari, lime juice, and season with salt and black pepper to taste. Let it simmer for an additional 5 minutes.
Add the baby spinach to the pot and stir until wilted, about 1 minute.
Divide the cooked rice noodles evenly among serving bowls.
Ladle the hot soup and vegetables over the noodles in each bowl.
Garnish with fresh cilantro, sliced green onions, and a sprinkle of chili flakes if desired.
Serve hot and enjoy your sugar-free rice noodle soup!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5519 mg | 240% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 22.5 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 267 mg | 21% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2232 mg | 47% | |
*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.
