JAPANESE CHICKEN BROTH SOUP RECIPES RECIPES

EASY JAPANESE STEAKHOUSE SOUP RECIPE | ALLRECIPES

Easy Japanese Steakhouse Soup Recipe | Allrecipes image

This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe.

Provided by Cooking kid

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cups chicken stock
1 cup water
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 tablespoons soy sauce
2 skinless, boneless chicken breast halves - cubed
¼ pound fresh snow peas, trimmed and halved
1 carrot, chopped
3 fresh mushrooms, sliced
2 green onions, chopped

Steps:

Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.

Nutrition Facts : Calories 95.4 calories, CarbohydrateContent 6.5 g, CholesterolContent 29.8 mg, FatContent 1.8 g, FiberContent 1.7 g, ProteinContent 13.5 g, SaturatedFatContent 0.5 g, SodiumContent 1004.7 mg, SugarContent 2.8 g

JAPANESE-INSPIRED CHICKEN NOODLE SOUP RECIPE RECIPE ...

Japanese-Inspired Chicken Noodle Soup Recipe Recipe ... image

This healthy, Japanese-inspired chicken noodle soup recipe is made with udon noodles and gets a hit of umami flavor from a swirl of miso at the end. To make the miso easier to stir into the soup, combine a little bit of the hot broth with the thick miso to thin it before adding to the rest of the soup.

Provided by EatingWell Test Kitchen

Categories Healthy Japanese Soup Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
3 cups sliced green cabbage
2 cups sliced shiitake or enoki mushrooms
2 cups julienned carrots
1?¼ teaspoons salt
½ teaspoon ground pepper
3 cups cooked udon noodles or whole-wheat spaghetti
2 tablespoons white miso (see Tip)

Steps:

Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add ginger; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
Meanwhile, add cabbage, mushrooms and carrots to the pot; return to a simmer. Cook until vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in miso.

Nutrition Facts : Calories 242.3 calories, CarbohydrateContent 20.2 g, CholesterolContent 45.1 mg, FatContent 7.4 g, FiberContent 3 g, ProteinContent 24.3 g, SaturatedFatContent 1.5 g, SodiumContent 787.3 mg, SugarContent 5 g

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