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Chicken noodle soup Japanese Style

By April 07, 2016 , , , ,

Who doesn't like chicken noodle soup? 

For years my guilty secret was to turn to the packet knorr soup when feeling ill or fancied a pick me up. In the last few years, I started to make this version with soba or ramen noodles and my own stock. If you don't have home made stock then I would advise to buy a good ready made version and not use a stock cube. 

This soup is very easy to make and also a good way of using up leftover roast or grilled meats. It's also a take on the ramen soups I used to eat when I travelled around Japan many years ago.

Chicken Noodle Soup

Serves 2

250g meat from leftover roast chicken sliced (or whatever roast meat you have)
 Alternatively you can use breast or thigh meat just make sure it is pre cooked
100g cooked soba or ramen noodles (follow the instructions on the packet)
400ml chicken stock 
10g konbu 
4 dried shiitake mushrooms
50g sliced button mushrooms
10g bonito flakes
20ml soy sauce or 20g red miso paste
2 scallions finely chopped
Half a carrot finely sliced

Place the stock, konbu, shiitake and bonito flakes into a pan and bring to the boil, lower the heat and then simmer for 15 mins
Strain the stock removing the konbu etc..
In 2 bowls layer the carrot, noodles, chicken/roast meat and scallions
Pour over the stock and serve

If you want to make it more Japanese ramen style you can serve it with half a hard boiled egg on top


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