Sukiyaki-inspired Chicken Noodle Soup
Traditional sukiyaki is not a soup but a hotpot dish. This sukiyaki-inspired chicken noodle soup has many of the flavors of the traditional dish but the preparation is simpler.
Save on Pinterest
- Cut the chicken breast meat into strips less than a quarter inch thick.
- Season with salt, pepper and a dash of sake or mirin.
- Soak the glass noodles in hot water until softened but not mushy. Drain.
- While the noodle soak (it may take a souple of minutes), make the broth. Boil six cups of water. Pour in the dashi granules. Stir.
- Turn off the heat. Season with enough soy sauce to suit your taste.
- Heat the sesame seed oil in a frying pan.
- Add the chicken strips. Cook over high heat just until lightly browned and cooked through, about 45 seconds per side.
- Scoop out the chicken.
- In the remaining oil, lightly saute the sliced shiitake and spinach with a little salt and pepper. When the spinach wilts, turn off the heat.
- Reheat the broth until boiling. Turn down the heat and leave it simmering.
- Divide the glass noodles among three bowls.
- Top each with a third of the chicken, mushrooms and spinach.
- Crack an egg into each bowl.
- Pour in hot broth.
- Sprinkle with toasted black sesame seeds.
- Serve immediately.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!