Japanese Chicken-Noodle Bowl
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon salt
- 2 6 - 7 ounces boneless chicken breast halves, skin on
- 1 tablespoon vegetable or peanut oil
- 2 tablespoons miso paste
- 1 teaspoon light soy sauce
- 3 14 ounce cans chicken broth, divided
- 2 large cloves garlic, sliced
- 1 tablespoon thinly sliced fresh ginger
- 1 carrot, sliced 1/2 inch thick
- 2 bunches baby bok choy, 1 bunch bok choy, or 1/2 pound spinach, trimmed, cut into 1/2-inch lengthwise slices
- 4 ounces firm tofu, diced
- 8 ounces Soba noodles, cooked according to package directions, then drained and rinsed under cold water
1. Heat oven to 325 degrees F. Combine five-spice powder and salt in a cup; sprinkle over chicken. Heat oil in medium Dutch oven over medium-high heat 1 minute. Add chicken skin side down. Cover and cook about 6 minutes or until golden brown, turning once. Transfer chicken to small baking dish. Discard drippings.
2. Bake chicken 12 to 15 minutes, until an instant-read thermometer reaches 170 degrees F when inserted in center of each breast.
3. Meanwhile, combine miso paste, soy sauce, and 1/4 cup of the broth in small bowl. Heat same Dutch oven over medium heat; add garlic and ginger and cook 1 minute. Stir in remaining broth and miso mixture until smooth. Add carrot and bring mixture to boil; cover and simmer 15 minutes. Add bok choy and tofu. Cook uncovered 5 minutes more, until bok choy is just tender and tofu is heated through. (If using fresh spinach, cook 2 minutes.)
4. Slice each chicken breast crosswise into 6 diagonal pieces. Divide noodles among 4 bowls. Ladle soup over noodles and top with chicken. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)19,
- sat. fat(g)5,
- Percent Daily Values are based on a 2,000 calorie diet
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