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Japanese Chicken-Noodle Bowl

Makes: 4  servings Start to Finish 325°F 40 mins


  • 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)510,
  • Fat, total(g)19,
  • chol.(mg)59,
  • sat. fat(g)5,
  • carb.(g)53,
  • fiber(g)3,
  • pro.(g)37,
  • sodium(mg)1968,
  • calcium(mg)222,
  • Percent Daily Values are based on a 2,000 calorie diet