Asian Noodle Soup
- Dairy free
Ingredients
- 4 cups salt-reduced chicken stock
- 1/4 cups Chinese cabbage (Wombok), shredded
- 1 small red chilli, seeded and finely chopped (optional)
- 2 tbs fresh coriander, chopped
- 1 bunch bok choy, shredded
- 1 tsp fresh ginger, finely chopped
- 2 tbs salt-reduced soy sauce
- 1 tbs fish sauce
- 125 g Hokkien egg noodles, cooked
- 1 cup skinless chicken breast, cooked, shredded
- 1 cup mung bean shoots
- 1 spring onion (including green top), sliced
Method
- Combine stock and cabbage in a large pot and bring to the boil. Simmer over gentle heat for 5 minutes or until tender.
- Add chilli, coriander, bok choy, ginger and sauces.
- Divide hot noodles and chicken between 4 deep serving bowls.
- Ladle soup mixture over noodles, add bean sprouts and garnish with spring onion.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
LiveLighter ®© State of Western Australia 2026, reproduced with permission.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 527.3 kj | 112.3 kj |
| Protein | 14.9 g | 3.2 g |
| Fat, total | 2.5 g | 0.5 g |
| — saturated | 0.7 g | 0.2 g |
| Carbohydrate | 8.9 g | 1.9 g |
| — sugars | 3.8 g | 0.8 g |
| Sodium | 1912.8 mg | 407.4 mg |
| Fibre | 4.4 g | 0.9 g |