Japanese · Dinner
Grilled Chicken Noodle Soup
Grilled chicken thigh sliced over soy-dashi noodle soup made from kombu-bonito style broth seasoned with soy sauce and mirin. Wheat noodles, wilted spinach, scallion, soft-boiled egg and a drizzle of sesame oil create a smoky-savoury bowl with clean, salted broth.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
565Calories
56.3gProtein
21.4gFat
36.9gCarbs
5.4gSugar
2.6gFiber
1958mgSodium
464mgChol
5.1gSat Fat
890mgPotassium
110mgCalcium
4.3mgIron
1.1mcgVitamin B12
8.5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
Instructions
1
Prep
Pat chicken thigh dry and rub with vegetable oil, salt, and black pepper on a cutting board.
2
Marinate
Toss seasoned chicken with 1/2 tbsp soy sauce in a small bowl and let sit 10 minutes at room temperature.
3
Grill
Cook chicken thigh on a preheated medium-high grill pan 5–6 minutes per side until charred and internal temperature reaches 165F (74C), then rest 5 minutes and slice thinly.
4
Boil
Cook egg in boiling water over high heat 6.5 minutes for soft-set yolk, transfer to cold water, peel and halve. Cook noodles separately 3–4 minutes until tender, drain.
5
Plate
Place noodles in bowl, ladle hot dashi broth with remaining soy sauce and mirin over noodles, wilt spinach in broth 30 seconds, top with sliced chicken and egg, scatter scallion, drizzle sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 3 cups720ml dashi stock
- 5 oz140g, dry weight egg noodles
- 22 eggs
- 1 cup30g spinach leaves
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
