Japanese · Dinner
Soy Sauce Noodle Soup (Low-Calorie)
A lightened Japanese noodle soup built on a clear soy-seasoned dashi broth with poached chicken breast, soba noodles, and quick-wilted bok choy. Fresh ginger and scallion simmer into the broth for savory depth without oil-heavy aromatics, keeping the bowl brothy and rich-tasting while staying low in fat and calories.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
392Calories
40.8gProtein
8.4gFat
38.2gCarbs
4.9gSugar
3.6gFiber
2180mgSodium
132mgChol
1.9gSat Fat
870mgPotassium
115mgCalcium
3.4mgIron
0.6mcgVitamin B12
22mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice chicken breast into 1/2 inch pieces; slice ginger, scallion, and garlic; halve bok choy lengthwise.
2
Simmer
Combine dashi, chicken stock, soy sauce, and mirin in a pot over medium heat for 3 minutes until small bubbles break the surface.
3
Poach
Add chicken and ginger to simmering broth, reduce to medium-low heat, and poach uncovered for 8 minutes until chicken is opaque and firm.
4
Boil
In a separate pot of unsalted water, boil soba noodles over high heat for 4 minutes until tender with slight bite, then drain.
5
Wilt
Add bok choy to broth for final 2 minutes, stirring occasionally, until leaves turn bright green and wilt slightly.
6
Build
Divide noodles into a bowl and ladle hot broth, chicken, and bok choy over top.
7
Plate
Drizzle sesame oil over soup, scatter scallion and nori on top, and serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2 cup480ml dashi
- 1 cup240ml chicken stock
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 11 in (3cm) piece fresh ginger
- 22 scallion
- 2 clove2 clove garlic
- 5 oz140g, dry weight soba noodles
- 5.2 oz150g bok choy
- 11 sheet nori
