Chicken Noodle Soup

Japanese Style

I just love soups! I mean… Who doesn’t?

When prepared with the right ingredients, soup can be a truly healthy dish with multiple nutritional benefits. For example, soups made with bone-, vegetable-, or meat-based broths provide vitamins, minerals, and nutrients, such as collagen.

As you know, last week I was making chicken stock for Asian dishes (you can find the recipe a bit earlier in my grid), so this week I am starting with spicy and warming chicken noodle soup, which I served with marinated egg (you can find the recipe a bit earlier in my grid) .

INGRIDIENTS

100 g of Soba noodles
500 ml of chicken stock
200 g of boiled chicken meat
1 Bok choy
6 king oyster mushrooms
1 marinated egg
Fresh juice of 1/2 lime
3 tablespoons of peanut oil
2 teaspoons of sesame oil
2 tablespoons of soya sauce
1/4 teaspoon of red chili flakes
1 small handful of coriander
1 teaspoon of paprika powder
1/2 teaspoon of sesame seeds

METHOD

1. Boil Soba noodles as instructed on the package.

2. Blanch Bok choy.

3. Preheat 2 tablespoons of peanut oil in a pan and fry mushrooms until golden.

4. Remove mushrooms from the pan and add 1 tablespoon of peanut oil to the pan.

5. Add chicken, paprika powder, coriander, chili flakes, 1 tablespoon of soya and 1 teaspoon of sesame oil to the pan, fry.

6. Bring chicken stock to simmer, then add 1 tablespoon of soya sauce, lime juice and 1 teaspoon of sesame oil.

7. Put noodles on the bottom of deep plate.

8. Add chicken, Bok choy, mushrooms on top.

9. Pour broth into a plate.

10. Cut marinated egg in half and put on top.

11. Drizzle some soya sauce and sprinkle some sesame seeds on the egg.