The 5-2 Challenge. A Japanese Inspired Noodle Bowl. Spicy Chicken Soba Noodle Soup With Broccolini and Spinach

Spicy Chicken Soba Noodle Soup

There is something about the colder weather that makes me want to comfort eat. On the menu for my latest recent fast day a Japanese inspired Spicy Chicken Soba Noodle Soup. Nourishing. Filling. Warming. Unfortunately my fast day resolve was sorely tested by a batch of leftover homemade crumpets. Or more specifically the aroma of them being toasted as an after school snack.  My afternoon treat? Half a crumpet with my cup of tea. The damage wasn’t too bad taking me only a little over my daily 500 calorie limit. Mindful eating in action. On any other day I’d probably eaten two. With lashings of butter and jam.

2 Cups  Tea
1 Small Banana
Mid Afternoon
½ Homemade Crumpet
1 Cup of Tea
1 Serving Spicy Chicken & Soba Noodle Soup
1 Cup of Tea with Teaspoon of Sugar
Total Calories

Spicy Chicken Soba Noodle Soup With Broccolini and Spinach

Serves 6 ( 377 calories per serve)

1  270g packet dried soba noodles (960 calories)
1 tablespoon olive oil (120 calories)
1/2 bunch long green spring onions, chopped (45 calories)
1 tablespoon peeled and minced fresh ginger (5 calories)
1 clove garlic, minced (4 calories)
1 long red chilli, minced (18 calories)
1 bunch broccolini, trimmed and cut on the diagonal into bite size pieces (71 calories)
1 large carrot, peeled and julienned (40 calories)
6 cups chicken stock or broth (I used Campbell’s Real Stock) (126 calories)
2 tablespoons soy sauce (18 calories)
1 teaspoon mirin (5 calories)
a few drops of Asian sesame oil (10 calories)
500g  chicken breasts, poached and shredded (recipe follows) (825 calories)
2 cups baby spinach leaves, washed and shredded (14 calories)

IN A LARGE saucepan, heat olive oil over medium heat. Add spring onion and saute until soft and translucent.
ADD the ginger, chilli and garlic and sauté for about a minute to release their flavour, being careful not to let the garlic burn.
ADD broccolini and carrot and saute for a minute or two until well coated.
ADD the stock,soy sauce and mirin. Bring to the boil. Season to taste.
MEANWHILE bring a saucepan of water to a boil, add the noodles and cook until just tender, about 4 minutes. Drain and set aside until needed.
ADD the  shredded spinach and poached chicken to the soup. Cook until just heated through to a slow simmer.
DIVIDE the soba noodles among six warmed bowls.  Ladle soup over the noodles and  serve immediately.

For the Poached Chicken

2 large boneless skinless chicken breasts, about 500 grams
1 1/2 – 2 cups chicken stock or water
1 bay leaf
1/2 teaspoon whole peppercorns

PLACE chicken breasts in bottom of a small saucepan in a single layer.
COVER with broth or water. Add peppercorns and a bay leaf. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer.
PARTLY cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot poaching liquid for 15-20 minutes.
WHEN ready to use remove from the cooled poaching liquid and shred.

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1 Response to The 5-2 Challenge. A Japanese Inspired Noodle Bowl. Spicy Chicken Soba Noodle Soup With Broccolini and Spinach

  1. Pingback: The 5-2 Challenge. Winter Warmer. Chicken and Leek Soup With Lemon and Pearl Barley. | The Paddington Foodie

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