- 6 cup Broth of choice (vegetable or bone broth; low sodium if available)
- 6 oz Rice Noodles, uncooked
- 4 oz Canned Beans, drained and rinsed
- 2 cup Mixed Vegetables (i.e. carrots, celery, bell peppers, broccoli, sweet potatoes, corn)
Directions
- Steam or boil diced vegetables until fork-tender, not mushy. Set aside.
- Bring broth to a boil in a medium pot.
- Add rice noodles and cook according to package directions.
- Reduce heat to a simmer and stir in beans. Cook 2–3 minutes.
- Remove from heat and stir in cooked vegetables.
- Season with salt and pepper to taste.
- Divide evenly into 4 bowls. Add desired mix-ins and serve warm
Protein Boosters
Approximate nutrition per standard add-in portion
| Protein Add-In | Calories | Protein (g) | Carbs (g) | Fat (g) |
| Rotisserie chicken, shredded (2 oz) | ~90 | ~14 | 0 | ~2 |
| Egg, soft- or hard-boiled (1 large) | ~70 | ~6 | <1 | ~5 |
| Edamame, shelled (¼ cup) | ~60 | ~6 | ~4 | ~2 |
| Canned chicken, low sodium (2 oz) | ~70 | ~13 | 0 | ~1 |
| Canned tuna, low sodium (2 oz) | ~65 | ~14 | 0 | ~1 |
| Tofu, firm (2 oz) | ~45 | ~5 | ~1 | ~3 |
| Mini chicken or turkey meatballs (2 small) | ~90 | ~8 | ~4 | ~5 |
Vegetable Add-Ins (Stir directly into the cup)
Per ~½ cup cooked unless noted
| Vegetable | Calories | Carbs (g) | Fiber (g) |
| Broccoli, cooked | ~30 | ~6 | ~2.5 |
| Carrots, cooked | ~25 | ~6 | ~2 |
| Peas, cooked | ~60 | ~11 | ~4 |
| Spinach, sautéed | ~20 | ~3 | ~2 |
| Bok choy, cooked | ~15 | ~2 | ~1 |
| Cucumber, raw (¼–½ cup) | ~10 | ~2 | ~0.5 |
| Shredded cabbage | ~15 | ~3 | ~1.5 |
| Roasted seaweed snacks (1 pack) | ~25 | ~2 | ~1 |
Flavor + Gut-Friendly Add-Ins
Used in small amounts; minimal impact on macros
| Add-In | Typical Amount | Calories | Purpose |
| Ginger paste or fresh ginger | ½ tsp | ~2 | Digestive comfort |
| Chili crisp (mild) | ½–1 tsp | ~20–40 | Adds fat and flavor |
| Lime juice or wedge | To taste | ~2 | Vitamin C, brightness |
| Furikake seasoning | 1 tsp | ~10 | Umami flavor |
| Pickled vegetables | 1–2 tbsp | ~5–10 | Use sparingly if acid-sensitive |
Allergen Information:
- Naturally gluten-free when made with rice noodles
- Soy may be present if using edamame, tofu, or certain seasonings
- Egg if adding eggs
- Always review ingredient labels and adjust for individual allergies
Substitutions / Suggestions / Notes:
- Use low-sodium broth to reduce sodium intake
- Rice noodles may be replaced with other gluten-free noodles if tolerated
- Beans may be omitted or swapped based on digestion needs
- Add-ins are optional and mixed directly into the noodle cup
- Portions can be adjusted for age, appetite, or medical needs
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | Base noodle cup + 1 protein + ½ cup vegetables |
| Amount Per Serving | |
| Calories | 450 |
| Total Fat | 10 g |
| Carbohydrates | 55 g |
| Protein | 25 g |
