Gluten-Free Bee Hoon Soup

Savor the comforting warmth of Gluten-Free Bee Hoon Soup, a light yet flavorful Southeast Asian-inspired dish perfect for weeknight dinners or soothing meals. This gluten-free recipe showcases tender rice vermicelli noodles, simmered in a fragrant broth infused with fresh ginger, garlic, and wholesome chicken breast. Colorful julienned carrots and crisp bok choy add a vibrant medley of textures and nutrients, while gluten-free soy sauce and sesame oil lend a balanced umami depth. Finished with a sprinkle of fresh cilantro, scallions, and a squeeze of lime, this delightful soup is not only quick to prepare—ready in just 40 minutes—but also brimming with clean, healthy ingredients. Ideal for those seeking gluten-free comfort food, this dish promises to warm your soul and tantalize your taste buds with every spoonful. Keywords: gluten-free, bee hoon soup, rice vermicelli, chicken soup, healthy soup recipe, quick soup, Southeast Asian recipe.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli (bee hoon)
• 300 grams Chicken breast
• 1 liter Chicken broth
• 1 inch piece, sliced Ginger
• 3 cloves, minced Garlic
• 1 large, julienned Carrot
• 2 heads, chopped Bok choy
• 2 stalks, chopped Scallions
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon or to taste Salt
• 0.5 teaspoon White pepper
• 1 handful, chopped Cilantro
• 1 cut into wedges Lime

Directions

Step 1

Start by preparing the rice vermicelli according to the package instructions, usually by soaking in hot water until soft, then draining and setting aside.

Step 2

In a large pot, bring the chicken broth to a boil over medium heat.

Step 3

Add the sliced ginger and minced garlic to the boiling broth. Let it simmer for about 5 minutes to infuse the flavors.

Step 4

Add the chicken breast to the pot. Let it simmer for about 10-12 minutes or until fully cooked. Remove the chicken, let it cool slightly, then shred it using two forks.

Step 5

Add the julienned carrot and chopped bok choy to the broth. Simmer for about 5 minutes until the vegetables are tender but still crisp.

Step 6

Stir in the shredded chicken back into the pot, along with the gluten-free soy sauce, sesame oil, salt, and white pepper.

Step 7

Taste and adjust seasoning if necessary.

Step 8

Divide the prepared rice vermicelli between serving bowls.

Step 9

Ladle the hot soup over the noodles in each bowl.

Step 10

Garnish each bowl with chopped scallions and cilantro.

Step 11

Serve immediately with lime wedges on the side for additional flavor.

Nutrition Facts

Serving size	2053.4 grams (2053.4g)

Amount per serving	% Daily Value*
Calories	1483

Total Fat 26.90g	34%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 7.30g
Cholesterol 258mg	86%
Sodium 7718mg	336%
Total Carbohydrate 187.30g	68%
Dietary Fiber 11.40g	41%
Total Sugars 9.10g
Protein 121.40g	243%

Vitamin D 0IU	0%
Calcium 532mg	41%
Iron 11mg	63%
Potassium 3544mg	75%

*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.

Source of Calories

Fat: 16.4%

Protein: 32.9%

Carbs: 50.7%