High Protein Chinese Noodle Soup

Elevate your comfort food game with this High Protein Chinese Noodle Soup, a hearty and nourishing one-pot wonder that balances bold flavors with wholesome ingredients. Packed with tender chicken breast, protein-rich tofu, and springy egg noodles, this soup is simmered in a fragrant chicken broth infused with fresh ginger, garlic, and soy sauce. Vibrant vegetables like bok choy and carrots add a refreshing crunch, while sesame oil and red chili flakes deliver a tantalizing hint of smokiness and heat. Perfect for a quick yet satisfying meal, this high-protein recipe is ready in just 40 minutes and makes a deliciously well-rounded dish for lunch or dinner. Garnished with fresh spring onions, it’s a bowl full of warmth, nutrition, and authentic Chinese flavors!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams chicken breast
• 200 grams extra firm tofu
• 200 grams egg noodles
• 1000 milliliters chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger
• 3 garlic cloves
• 1 carrot
• 2 heads bok choy
• 3 spring onions
• 2 teaspoons sesame oil
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon red chili flakes
• 1 tablespoon cooking oil

Directions

Step 1

Begin by preparing the ingredients: slice the chicken breast into thin strips, dice the tofu into cubes, mince the garlic, and slice the ginger thinly.

Step 2

Peel and julienne the carrot, chop the bok choy, and finely slice the spring onions.

Step 3

In a large pot, heat 1 tablespoon of cooking oil over medium-high heat. Add the chicken slices and season with a pinch of salt and pepper. Cook until the chicken is browned and cooked through, about 5 minutes. Remove from the pot and set aside.

Step 4

In the same pot, add the tofu cubes, searing them for about 3-4 minutes on each side until golden. Remove and set aside with the chicken.

Step 5

Add the minced garlic and ginger slices to the pot, sautéing until fragrant, about 1 minute.

Step 6

Pour in the chicken broth and bring to a gentle simmer. Stir in the soy sauce, sliced carrots, and bok choy.

Step 7

After 3 minutes, add the egg noodles to the broth and cook according to the package instructions, typically 5-7 minutes.

Step 8

Return the chicken and tofu to the pot. Add sesame oil, black pepper, and red chili flakes to taste. Allow everything to heat through for an additional 2 minutes.

Step 9

Taste and adjust seasoning with more soy sauce or salt, if necessary.

Step 10

Ladle the soup into bowls and garnish with sliced spring onions before serving.

Nutrition Facts

Serving size	2494 grams (2494.0g)

Amount per serving	% Daily Value*
Calories	1632

Total Fat 75.70g	97%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 13.20g
Cholesterol 316mg	105%
Sodium 5893mg	256%
Total Carbohydrate 97.50g	35%
Dietary Fiber 20.70g	74%
Total Sugars 15.90g
Protein 153.20g	306%

Vitamin D 0IU	1%
Calcium 2087mg	161%
Iron 22mg	119%
Potassium 4656mg	99%

*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: 40.5%

Protein: 36.4%

Carbs: 23.2%