Serves:4
Preparation time:20 minutes
Difficulty:Easy
Ingredients:
- 4 cups chicken stock
- 200g skinless chicken breast meat, shredded
- 6 fresh shiitake mushrooms, sliced, or 4 dried shiitake mushrooms
- 2 baby bok choy, leaves removed and reserved
- 2 packs Chang's Traditional Super Lo-Cal Noodles or Chang's Super Lo-Cal Wide Noodles
- 1 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- 1 tbsp.mirin
- 4 sprigs coriander leaves
Method:
- Bring the chicken stock to the boil in a large saucepan.
- Add the Chang's Gluten Free Tamari Light Soy Sauce, mirin, mushrooms and bok choy, reducing heat to a simmer and cooking for one minute.
- Rinse the Super Lo Cal Noodles in cold water, and distribute amongst soup bowls along with the shredded chicken breast.
- Ladle the soup into the bowls, ensuring vegetables are evenly distributed.
- Top soup with the coriander sprigs and serve immediately.
Chang's products used in Japanese Chicken and Mushroom Soup
Recipe Tags (categories) for Japanese Chicken and Mushroom Soup
- Recipes
- Poultry
- Chicken
- Starters
- Dinner for One
- Dinner for Two
- Light Meals
- Main Meals
- Soup and Salad
- Soups
- Noodles Ingredient
- Healthy Meals
- Quick and Easy
- Family Dinners
- Occasions
- Dairy Free
- Gluten-Free
- Wheat Free
- Nut Free
- Spring
- Summer
- Autumn
- Winter
- Chang's Gluten Free Tamari Light Soy Sauce
- Chang's Super Lo-Cal Wide Noodles
- Chang's Traditional Super Lo-Cal Noodles
