Japanese · Dinner
Soy Sauce Noodle Soup (Low-Chol)
Poached chicken breast simmered in a light soy-kombu-dashi broth with wheat noodles, scallion, bamboo shoot, spinach, and soft-boiled egg white. Built on kombu dashi and low-sodium chicken stock rather than pork fat or rich tare, keeping saturated fat and cholesterol low while retaining umami-forward savory depth typical of Tokyo-style shoyu ramen.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
419Calories
41.8gProtein
9.2gFat
48.6gCarbs
3.8gSugar
3.1gFiber
1703mgSodium
79mgChol
2gSat Fat
758mgPotassium
89mgCalcium
3.6mgIron
0.5mcgVitamin B12
7.2mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Slice chicken thinly, mince garlic, grate ginger, and slice scallion and bamboo shoot.
2
Simmer
Combine kombu-dashi, chicken stock, soy sauce, mirin, garlic, and ginger over medium heat for 4 minutes until aromatic and steaming.
3
Boil
Cook ramen noodles in salted water over high heat for 3–4 minutes until tender but springy, then drain.
4
Heat
Poach chicken slices in simmering broth over medium-low heat for 5 minutes until opaque and cooked through.
5
Boil
Lower egg white into simmering water and cook for 6–7 minutes until soft-set, then cool, peel, and halve.
6
Stir
Whisk sesame oil into hot broth, add spinach, and let wilt 30 seconds until bright green.
7
Plate
Place noodles in bowl, ladle chicken and broth over top, and arrange egg white, bamboo shoot, and scallion as garnish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g chicken breast
- 1 1/3 cup320ml kombu-dashi
- 2/3 cup160ml chicken stock, low sodium
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 4.2 oz120g dried ramen noodles
- 22 egg white, soft-boiled
- 22 scallion
- 4 slices4 slices bamboo shoot
- a small handful baby spinach
