Japanese · Dinner
Soy Sauce Noodle Soup
Chicken and egg soy sauce noodle soup built on a shoyu-chicken broth, loaded with shredded poached chicken breast, a soft-boiled egg, edamame, wheat noodles, and scallion. Simmered with kombu, ginger and garlic for umami depth, finished with sesame oil, this bowl emphasizes whole-food protein.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
486Calories
62.3gProtein
13.8gFat
30.1gCarbs
6.2gSugar
5.6gFiber
2380mgSodium
330mgChol
3.4gSat Fat
980mgPotassium
110mgCalcium
4.3mgIron
0.9mcgVitamin B12
6mgVitamin C
Goes well with
Japanese Lager or Asahi Beer
local
Ramune (Japanese Marble Soda)
international
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken breast dry, season lightly with salt, and set a small pot of water to boil for the egg.
2
Simmer
Place chicken stock, kombu, garlic, and ginger into a medium saucepan over medium heat; bring to a gentle simmer for 15 minutes until fragrant.
3
Poach
Slide the chicken breast into the simmering broth, reduce to medium-low heat, and poach uncovered for 10 minutes until the thickest part reaches 165F.
4
Rest
Lift the chicken onto a board and let it rest for 5 minutes, then shred it into bite-size pieces with two forks.
5
Finish
Remove the kombu from the broth, stir in the soy sauce, tamari and mirin, taste and adjust seasoning carefully to avoid oversalting. Cook egg noodles in a separate pot of boiling salted water over high heat for 3 to 4 minutes until tender but springy, then drain.
6
Plate
Divide the noodles into a deep bowl, ladle the hot broth and shredded chicken over the top, scatter the edamame and bean sprouts, halve the soft-boiled egg and set both halves on top, drizzle with sesame oil, and finish with sliced scallion and torn nori.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, boneless skinless
- 6 cups1440ml chicken stock
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp soy sauce tamari
- 2 piece10g kombu
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh ginger
- 4 oz114g egg noodles, dry weight, cooked
- 22 large eggs, soft-boiled and halved
- 2/3 cup100g edamame, cooked and shelled
- 1/2 cup50g bean sprouts
- 22 scallion
- 11 sheet (3g) nori
