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.
- 1 chicken breast or two fillets
- 1 dash sake or mirin
- 150 grams glass noodles
- 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
- 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.
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