Japanese · Dinner
Salted Broth Noodle Bowl
Chicken thigh simmers in a clear, salt-forward broth made from chicken stock and kombu dashi, served over wheat noodles with soft-boiled egg, bok choy, scallion, and nori. Built for a quick weeknight meal without heavy fat or sweetness.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
21.4gFat
54.1gCarbs
4.8gSugar
3.9gFiber
2380mgSodium
394mgChol
5.6gSat Fat
980mgPotassium
140mgCalcium
4.6mgIron
1.1mcgVitamin B12
18mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces; mince garlic, grate ginger, slice scallion, and set aside separately.
2
Boil
Cook egg in simmering water over medium heat 6.5 minutes until soft-boiled, then transfer to cold water and peel.
3
Simmer
Combine chicken stock and kombu dashi in a saucepan over medium heat, add garlic and ginger, and simmer 3 minutes.
4
Heat
Add chicken thigh to broth over medium-low heat and cook 8 minutes until firm and no longer pink in center.
5
Simmer
Stir in soy sauce, mirin, and salt, then simmer over low heat 2 minutes until seasoning dissolves completely.
6
Boil
Cook wheat noodles in boiling water 3 to 4 minutes until tender but springy, then drain thoroughly.
7
Heat
Add bok choy to broth over medium heat and cook 90 seconds until wilted and stems turn bright green.
8
Plate
Place noodles in a bowl, ladle broth and chicken over top, add bok choy halves, drizzle sesame oil, top with egg, scallion, and nori.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken thigh, boneless
- 2 cup480ml chicken stock
- 1 1/2 cup360ml kombu dashi
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sesame oil
- 5.2 oz150g wheat noodles, dry ramen-style
- 22 eggs
- 11 head baby bok choy
- 22 scallion
- 11 sheet nori
- 1/2 tsp1/2 tsp salt
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp fresh ginger
