Japanese · Dinner
Soy Sauce Chicken Noodle Bowl
A lightened Japanese noodle bowl built on poached chicken breast in a soy-ginger broth, tossed with soba noodles, blanched bok choy, and scallion. Sesame oil and soy sauce flavor the broth while keeping the dish savory and clean-tasting, staying under 400 calories per bowl, served hot.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
368Calories
47.6gProtein
6.9gFat
29.8gCarbs
3.1gSugar
2.9gFiber
1180mgSodium
132mgChol
1.6gSat Fat
870mgPotassium
85mgCalcium
2.6mgIron
0.5mcgVitamin B12
22mgVitamin C
Goes well with
Japanese Asahi Super Dry Lager
local
Yuzu Citrus Tea (Yuzu Cha)
international
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Trim fat from chicken. Grate ginger, mince garlic, slice scallion, and halve bok choy lengthwise.
2
Simmer
Bring stock, soy sauce, mirin, ginger, and garlic to a simmer over medium heat for 2 minutes until fragrant.
3
Poach
Lower chicken into simmering broth, cover, and poach over medium-low heat for 12 to 14 minutes until internal temperature reaches 165F.
4
Assemble
Drain cooked noodles into a bowl. Add bok choy to broth and simmer 2 minutes. Slice rested chicken, arrange over noodles. Ladle broth and bok choy over, drizzle sesame oil and vinegar, scatter scallion and white pepper on top. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 5 oz140g soba noodles, cooked
- 2 cup480ml chicken stock, low sodium
- 4 tbsp4 tbsp soy sauce, reduced sodium
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 22 scallion
- 5.6 oz160g bok choy
- 1/2 tsp1/2 tsp rice vinegar
- 2 pinch2 pinch white pepper
