Soy Milk Chicken Somen Recipe

Name: Soy Milk Chicken Somen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bunches Somen or fresh ramen noodles; 1 Chicken breast; 2 Myoga ginger; 8 leaves Shiso leaves; 2 Umeboshi; 500 ml Water; 200 ml Soy milk; 1 1/2 tsp Salt; 1 tsp Chinese soup stock; 1 Ground sesame seeds

Servings: persons

1
Bring water to a boil in a pot and boil the chicken.
2
Once boiled, shock in a bowl of cold water, drain, and set aside.
3
Julienne the shiso and myoga ginger.
4
Remove the seeds from the umeboshi and mince to a paste.
5
Put the soy milk into the water you had boiled the chicken in and season with salt and Chinese soup stock.
6
Chill the broth if you prefer, or warm it up.
7
Transfer the noodles to a plate and top with the chicken, myoga ginger, and shiso.
8
Pour the soup on top and scatter white sesame seeds on top.
9
Finally, add the umeboshi.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 bunches Somen or fresh ramen noodles, 1 Chicken breast, 2 Myoga ginger, 8 leaves Shiso leaves, and more.

Yes, Soy Milk Chicken Somen falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soy Milk Chicken Somen

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