Japanese Chicken Noodle Soup - Innit

Ingredients

4 Servings

Meat & Seafood

  • Whole Rotisserie Chicken 1/4 lb

Dry Goods

  • Egg Noodles 2 1/2 cups

Pantry

  • Soy Sauce 1/4 cup

  • White Sesame Seeds 1 1/2 Tbsp

  • Extra Virgin Olive Oil 2 Tbsp

Produce

  • Fresh Ginger 1 Tbsp

  • Scallions 2

  • Garlic Cloves 8

  • Cremini Mushrooms 20

Canned/Bottled Goods

  • Vegetable Stock 4 cups

Packaged Products

  • White Miso Paste 1/4 cup

  • Rice Wine Vinegar 1/4 cup

Spices

  • Korean Chili Flakes 1 tsp

  • Mirin 1/4 cup

  • Kosher Salt 1 pinch

Preparation

  1. Prepare Vegetables

    Prepare ingredients.

    • 20, ends trimmed, quartered Cremini Mushrooms
    • 8, thinly sliced Garlic Cloves
    • 1 Tbsp, grated Fresh Ginger
  2. Build The Soup

    In a medium pot, sauté mushrooms, garlic, ginger & chili flakes in oil over medium heat for 5 minutes. Add soy sauce, mirin, vinegar & stock. Stir in miso. Simmer for 5 minutes. Check seasoning adding salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 1 tsp Korean Chili Flakes
    • 1/4 cup Soy Sauce
    • 1/4 cup Mirin
    • 1/4 cup Rice Wine Vinegar
    • 4 cups Vegetable Stock
    • 1/4 cup White Miso Paste
    • 1 pinch Kosher Salt
  3. Add Egg Noodles

    Add noodles to soup, stir. Let simmer for 6 minutes or until tender.

    • 2 1/2 cups, dry Egg Noodles
  4. Add Chicken

    Add chicken to the soup and heat through.

    • 1/4 lb, shredded Whole Rotisserie Chicken
  5. Serve

    Prepare scallions. Ladle soup into bowls, garnish with scallions & sesame seeds.

    • 2, thinly sliced Scallions
    • 1 1/2 Tbsp White Sesame Seeds

Nutrition

  Amount per
serving
Daily value percentage
Calories 390 kcal  
Total Fat 15.0 g 19%
Total Saturated Fat 3.0 g 16%
Unsaturated Fat 12 g  
Low Cholesterol 45 mg 15%
Sodium 1910 mg 80%
Total Carbohydrate 39 g 14%
Fiber Total Dietary 3 g 12%
Sugars Total 7 g  
Good Source: Protein 22 g 44%
Vitamin C 4 mg 4%
Calcium Ca 104 mg 8%
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By Innit Culinary Team