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You are here: Home / Lunch at 5:00 / Sukiyaki-inspired Chicken Noodle Soup

Sukiyaki-inspired Chicken Noodle Soup

Connie Veneracion
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.
Sukiyaki-inspired Chicken Noodle Soup
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian Fusion
Servings 3 people

Ingredients
  

  • 1 chicken breast or two fillets
  • 1 dash sake or mirin
  • 150 grams glass noodles
  • salt
  • pepper
  • 1 ½ teaspoons dashi granules
  • soy sauce to taste
  • 2 teaspoons sesame seed oil
  • 4 to 6 shiitake mushrooms caps only, sliced
  • bunch spinach rinsed well
  • 3 eggs
  • toasted black sesame seeds

Instructions
 

  • 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.
Keyword Lunch, Noodle Soup
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

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