Soy Milk Chicken Somen

Name: Soy Milk Chicken Somen
Yield: 4 servings
Cuisine: American
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

cookpad.japan @cookpad_jp

This is a variation on a recipe I saw in a magazine.

Serve this cold or warm. Recipe by Yuuyuu0221

This is a variation on a recipe I saw in a magazine.

Serve this cold or warm. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

This is a variation on a recipe I saw in a magazine.

Serve this cold or warm. Recipe by Yuuyuu0221

This is a variation on a recipe I saw in a magazine.

Serve this cold or warm. Recipe by Yuuyuu0221

Saved

Ingredients

4 servings

4bunches Somen or fresh ramen noodles
1Chicken breast
2Myoga ginger
8leaves Shiso leaves
2Umeboshi
500 mlWater
200 mlSoy milk
1 1/2 tspSalt
1 tspChinese soup stock
1Ground sesame seeds

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Steps

1

Bring water to a boil in a pot and boil the chicken. Once boiled, shock in a bowl of cold water, drain, and set aside.
2

Julienne the shiso and myoga ginger. Remove the seeds from the umeboshi and mince to a paste.
3

Put the soy milk into the water you had boiled the chicken in and season with salt and Chinese soup stock. Chill the broth if you prefer, or warm it up.
4

Transfer the noodles to a plate and top with the chicken, myoga ginger, and shiso. Pour the soup on top and scatter white sesame seeds on top. Finally, add the umeboshi.