Gluten-Free Miki Noodle Soup

Warm up your soul with this comforting and flavorful Gluten-Free Miki Noodle Soup, a wholesome twist on a beloved classic! Featuring delicate gluten-free rice noodles, tender shredded chicken, and a nourishing chicken broth infused with aromatic garlic, onions, and soy sauce, this recipe is a celebration of hearty, feel-good flavors. Bright notes of julienned carrots, crisp bok choy, and a finishing touch of fresh spring onions add a vibrant and nutritious boost. Ready in under an hour, this one-pot wonder is perfect for a cozy dinner or meal prep, making it ideal for busy, health-conscious eaters. Completely gluten-free and brimming with authentic Filipino-inspired taste, this Miki soup is sure to satisfy your cravings while supporting your dietary needs.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Gluten-free rice noodles
• 500 grams Chicken breast
• 6 cups Chicken broth
• 3 cloves Garlic, minced
• 1 medium Onion, chopped
• 2 medium Carrots, julienned
• 1 bunch Bok choy, chopped
• 2 tablespoons Soy sauce, gluten-free
• 1 tablespoon Fish sauce
• 0.5 teaspoon Ground black pepper
• 3 stalks Spring onions, chopped
• 2 tablespoons Olive oil
• 1 teaspoon Salt

Directions

Step 1

Start by preparing the gluten-free rice noodles according to the package instructions. Typically, this involves soaking or boiling, then draining and setting aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent and fragrant, about 2-3 minutes.

Step 3

Add the chicken breast to the pot and cook, stirring occasionally until lightly browned all over, about 5-7 minutes.

Step 4

Pour in the chicken broth and bring the mixture to a boil.

Step 5

Lower the heat to a simmer and add the julienned carrots and chopped bok choy to the pot. Stir to combine.

Step 6

Season the soup with gluten-free soy sauce, fish sauce, ground black pepper, and salt. Stir well to ensure the seasonings are fully incorporated.

Step 7

Allow the soup to simmer for 15-20 minutes, until the chicken is cooked through and the vegetables are tender.

Step 8

Once cooked, remove the chicken breast from the pot, shred it using two forks, and return it to the soup.

Step 9

Add the prepared rice noodles to the soup, allowing them to warm through.

Step 10

Finish by stirring in the chopped spring onions and adjusting the seasoning if necessary.

Step 11

Serve hot, optionally garnished with additional spring onions or a wedge of lime for a zesty touch.

Nutrition Facts

Serving size	2825.2 grams (2825.2g)

Amount per serving	% Daily Value*
Calories	1832

Total Fat 47.90g	61%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 5.10g
Cholesterol 430mg	143%
Sodium 10846mg	472%
Total Carbohydrate 172.10g	63%
Dietary Fiber 13.40g	48%
Total Sugars 18.80g
Protein 180.80g	362%

Vitamin D 0IU	0%
Calcium 555mg	43%
Iron 11mg	60%
Potassium 4230mg	90%

*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: 23.4%

Protein: 39.2%

Carbs: 37.4%