Japanese · Dinner
Salt Flavored Noodle Soup (Low-Calorie)
A light Japanese noodle soup built on a clear salt-seasoned chicken broth called shio ramen, with poached chicken breast and thin wheat noodles. Finished with scallion, bamboo shoot, and a soft-boiled egg half, it stays brothy and clean rather than rich, delivering warmth without heavy fat or thick sauce.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
368Calories
39.1gProtein
9.1gFat
32.8gCarbs
2.1gSugar
1.8gFiber
1510mgSodium
192mgChol
2.5gSat Fat
680mgPotassium
60mgCalcium
2.6mgIron
0.5mcgVitamin B12
3mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Thinly slice the chicken breast. Mince the garlic and ginger, slice the scallion, and drain the bamboo shoot.
2
Simmer
Bring the chicken stock to a gentle simmer in a small saucepan over medium heat, about 3 minutes, until small bubbles break the surface.
3
Poach
Stir garlic and ginger into the simmering stock and cook over medium-low heat for 1 minute until fragrant. Add sliced chicken breast and soy sauce, poaching for 4-5 minutes until chicken turns opaque throughout.
4
Build
Boil the dried noodles over high heat for 2-3 minutes until tender but springy, drain well, and transfer to a deep bowl. Ladle the hot broth and poached chicken over the noodles. Stir in salt and sesame oil, tasting to check the seasoning is clean and light.
5
Plate
Arrange scallion, bamboo shoot, and soft-boiled egg half on top and serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast
- 3 cups720ml low-sodium chicken stock
- 3 oz86g, about half a bundle dried thin wheat noodles (ramen-style)
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh ginger
- 1 tsp1 tsp sesame oil
- 22 scallion
- 4 tbsp40g canned bamboo shoot
- 11 soft-boiled egg (1/2 of 1 large egg), halved lengthwise
- a few drops chili oil (optional)
