Japanese · Lunch
Cold Noodles in Broth Bowl
Chilled somen-style wheat noodles set in a cold dashi-soy broth topped with poached shredded chicken breast, julienned cucumber, scallion and a soft-boiled egg half. Seasoned with mirin, rice vinegar and grated ginger, this bowl is finished with toasted sesame seeds and nori strips for a light, savoury summer meal.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
448Calories
50.2gProtein
10.9gFat
36.8gCarbs
5.8gSugar
2.6gFiber
1680mgSodium
330mgChol
2.9gSat Fat
740mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
6.5mgVitamin C
protein-rich
low-calorie
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the scallion, julienne the cucumber, grate the ginger and cut the nori into thin strips, setting each aside in small piles ready for assembly.
2
Poach the chicken breast in gently simmering water over medium heat for 12–14 minutes until it reaches 165°F (74°C) internally and the juices run clear when pierced.
3
Combine the dashi, soy sauce, mirin and rice vinegar in a small pot and bring to a bare simmer over medium-low heat for 2 minutes until the mirin's raw alcohol smell cooks off.
4
Chill the broth by pouring it into a bowl set over ice cubes and stirring for 3–4 minutes until fully cold, then refrigerate for 30 minutes.
5
Cook the somen noodles in boiling water over high heat for 2 minutes until just tender, then drain and rinse under cold running water until cooled and no longer starchy.
6
Shred the poached chicken breast into thin pieces using two forks once cool enough to handle.
7
Coil the cold noodles into a serving bowl and pour the chilled broth around them, then arrange the shredded chicken, cucumber, egg halves, scallion and nori strips on top.
8
Plate
Scatter the toasted sesame seeds and grated ginger over the bowl and serve immediately while the broth remains cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2 cup480ml dashi, chilled
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp rice vinegar
- 5 oz140g somen noodles, dry weight
- 11 Persian cucumber
- 22 scallion
- 22 eggs, soft-boiled and halved
- 2 tsp2 tsp sesame seeds
- 22 small nori sheet
- 2 tsp2 tsp ginger-fresh
- 8.4 oz240g ice cubes, for chilling the broth
