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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 224.8
  • Total Fat: 3.1 g
  • Cholesterol: 47.7 mg
  • Sodium: 1,255.9 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 21.6 g

View full nutritional breakdown of Asian Noodle Soup calories by ingredient
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Asian Noodle Soup

Submitted by: BRENNAGIRL
Asian Noodle Soup

Introduction

A good use for left over chicken or pork. Healthy, quick to prepare and rather tasty. Don't leave out the chili paste - it makes the dish! A good base recipe that you can change about with whatever protein/veggie you have on hand. If you're watching your sodium Asian food is probably not your best bet. That said, I use homemade chicken broth for this recipe and you can use a low sodium Soya Sauce. I prefer Tamari though. A good use for left over chicken or pork. Healthy, quick to prepare and rather tasty. Don't leave out the chili paste - it makes the dish! A good base recipe that you can change about with whatever protein/veggie you have on hand. If you're watching your sodium Asian food is probably not your best bet. That said, I use homemade chicken broth for this recipe and you can use a low sodium Soya Sauce. I prefer Tamari though.
Number of Servings: 6

Ingredients

    10 Cups of Chicken Broth (Low Sodium)
    2 Scallions sliced
    1 T Fresh Ginger, diced
    1-2 T Tamari or Soya Sauce (Low Sodium(
    6 Baby Bok Choy, or 3 large - cut in half or quarters
    1 Cup Thinly sliced carrots
    1/2 Package whole wheat spaghetti
    1 Cup baby spinach
    12 oz Cooked boneless chicken thighs, chopped (about 5)
    1-2 tsp Chili Paste (or more to taste)

Directions

Combine broth, scallions, tamari and ginger. Bring to a boil - add pasta and then simmer for a couple of minutes.

Add bok choy and carrots and simmer until tender crisp.

Stir in chicken and chili paste and simmer until pasta is al dente. Stir in spinach and remove from heat.

Serve and enjoy.


Serving Size: Makes 6 Generous 2 Cup servings






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