Description
A quick, Asian-inspired chicken noodle soup made in just 10 minutes, perfectly portioned for one. Featuring savory broth, tender chicken, crisp vegetables, and udon noodles, this comforting bowl is ideal for a fast solo meal.
Ingredients
- 1 1/2 cups chicken broth
- 5-ounce chicken breast, sliced into strips (about 3/4 cup)
- 1 tablespoon soy sauce
- 1 tablespoon sake, sherry, or white wine
- 1/2 teaspoon minced ginger
- 1/4 cup baby corn, cut into 1-inch pieces
- 1 long red chili, seeded and thinly sliced into rings
- 1 scallion, thinly sliced into rings
- 1 cup baby spinach
- 8 ounces fresh or cooked udon noodles
- 1/2 cup sugar snap peas
Instructions
- Heat chicken broth in a saucepan over medium-low heat.
- In a nonstick skillet, cook chicken strips without oil until just opaque. Stir in soy sauce and sake, allowing it to reduce slightly.
- Add the chicken and sauce to the warming broth.
- Increase heat to medium and bring the broth to a gentle boil.
- Stir in ginger, baby corn, chili, scallion, spinach, noodles, and sugar snap peas.
- Simmer 1–2 minutes until vegetables are tender and noodles are heated through. Serve hot.
Notes
- Swap chicken for tofu or rotisserie chicken for convenience.
- Use vegetable broth and omit meat for a vegetarian version.
- Substitute soba, ramen, rice noodles, or even spaghetti for udon.
- Add a poached egg for extra richness.
- Finish with sesame oil or toasted sesame seeds for added depth.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 1180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg
