Japanese Vegetable Chicken Soup
I was not surprised when I loved this soup after I madeit, but my family snarfed it down like they hadn’t eaten in weeks! They arereally finicky about what they eat, especially when it comes to Asian food. Butthey clearly loved it, too.
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Servings: 6 servings
Calories: 577kcal
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Equipment
Ingredients
- Olive oil spray
- 2 tsp. sesame oil toasted
- 5 alved hBok choy
- 1 de-seeded chopped bell pepper, red
- 6 sliced green onions
- 2 carrots small, peeled sliced
- 2” piece ginger peeled,cutted, fresh
- 2 & 1/2 tbsp. soy sauce low sodium
- 4 & 1/2 tbsp. miso paste
- 8 cups water hot
- 12 oz. noodles soba
- 5 chicken breasts halved, sliced, skinless, boneless
Instructions
- Line broiler pan with foil. Preheat broiler on high.
- Place chicken breast slices on pan. Spray with oil. Place in oven. Broil for 5-6 minutes on both sides.
- Heat large sized pot of water to boil. Add soba noodles. Cook using instructions from package. Drain noodles and set them aside.
- Add water to medium sauce pan. Heat on med. heat. Stir in miso paste and cook till dissolved. Add Bok choy, bell pepper, green onions, carrot, ginger and soy sauce. Bring mixture to boil.
- Reduce heat to simmer. Cook till Bok choy becomes tender. Add sesame oil and stir.
- Divide noodles in bowls. Pour in stock and add veggies. Add chicken. Top with nori, cilantro and extra green onions. Serve.
Video
Notes
The Japanese Vegetable Chicken Soup is an excellent vegetarian choice. You can make it with just chicken or a combination of the two. This soup is rich in flavor and is low in calories. It is also a delicious addition to a meal! It will warm up your soul and taste great! So, try it and see! If you love it, you'll love this recipe. If you're not a vegetarian, don't worry!
Nutrition
Serving: 6servings | Calories: 577kcal | Carbohydrates: 65g | Protein: 60g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1467mg | Potassium: 2773mg | Fiber: 11g | Sugar: 13g | Vitamin A: 35480IU | Vitamin C: 346mg | Calcium: 790mg | Iron: 8mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.