Japanese · Dinner
Salt Flavored Noodle Soup (Low-Chol)
Salt-seasoned Japanese noodle soup built on a light chicken broth flavored with kombu and a clear tare rather than tonkotsu fat. Skinless chicken breast is poached and sliced, then served over wheat noodles with scallion, bamboo shoot, and spinach for a clean, low-cholesterol bowl.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
432Calories
47.2gProtein
8.1gFat
45.8gCarbs
3.2gSugar
3.9gFiber
1780mgSodium
75mgChol
1.7gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
0.4mcgVitamin B12
8mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Trim the chicken breast of any visible fat. Mince the garlic and ginger. Slice the scallions and bamboo shoot.
2
Simmer
Combine the chicken stock and kombu in a pot over medium heat, bring to a bare simmer for 5 minutes, then remove the kombu.
3
Poach
Lower the chicken into the pot, reduce heat to medium-low, and poach for 12 minutes until the thickest part reaches 165°F and juices run clear.
4
Rest
Lift the chicken onto a plate and let rest for 5 minutes until cool, then slice into thin strips.
5
Build
Boil noodles separately for 3 to 4 minutes until tender but springy. Stir garlic, ginger, soy sauce, sesame oil, and 1/2 tsp salt into the broth over low heat for 1 minute.
6
Plate
Place noodles in a deep bowl, ladle hot broth over them, and top with sliced chicken, bamboo shoot, spinach, and scallions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g skinless chicken breast
- 3 cups720ml chicken stock, low-sodium
- 2 piece10g kombu
- 2 clove2 clove garlic
- 11 inch (10g) fresh ginger
- 44 scallions
- 4 tbsp60ml soy sauce
- 2 tsp10ml sesame oil
- 1/2 cup50g bamboo shoot
- 22 small handful (50g) baby spinach
- 5.2 oz150g dried wheat noodles
