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Chilled Chicken and Citrus Somen Noodle Soup
5 from 4 votes

Chilled Chicken and Citrus Somen Noodle Soup

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
10 mins
Additional Time
45 mins
Total Time
1 hr
Servings: 2 servings
Calories: 573 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

Chicken
  • 150 g chicken breast
  • 2 pinches salt for sprinkling
  • 1 tsp cornstarch
  • ½ tbsp sake
  • 1 tsp mirin
  • 1 tsp chicken bouillon powder Chinese-style, granules
  • ½ tsp salt for cooking "sauce"
  • ¼ tsp sugar
Soup
  • 30 g green onion
  • 500 ml water
  • 3 tbsp soy sauce
  • ½ tbsp chicken bouillon powder Chinese-style, granules
  • 1 tsp garlic or garlic paste, grated
  • 1 tsp salt
  • 1 pinch sugar
Somen
  • 200 g somen noodles dry
  • ice cubes optional
  • 1 sudachi or lime / lemon - thinly sliced
  • 1 cucumber Japanese or persian - julienned, Japanese or Persian varieties
  • 1 egg halved, boiled
  • ½ tsp sesame oil toasted
  • 2 pinches black pepper to taste, ground

Instructions

Chicken
    Cup of Yum
  1. Dry the surface of 150 g chicken breast with a paper towel.
  2. Stab with a fork all over on both sides.
  3. Sprinkle both sides with a 2 pinches salt and evenly coat with 1 tsp cornstarch.
  4. Take a microwavable bowl and add ½ tbsp sake, 1 tsp Chinese-style chicken bouillon powder (granules), 1 tsp mirin, ½ tsp salt and ¼ tsp sugar. Mix well. 
  5. Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 1 1/2 mins at 600W.
  6. Flip the chicken over (be careful of the steam), place the cling film back on and heat for another 1 1/2 mins 600W. Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
  7. After 10 minutes, remove the chicken from the bowl and allow to cool for about 10 minutes. Save the juices, we will add them to the soup later. Once the chicken cool to the touch, wrap and store it in the fridge until chilled. (30 mins - 1 hour)
Soup
  1. Finely chop 30 g green onion.
  2. Mix 500 ml water, 3 tbsp soy sauce, ½ tbsp Chinese-style chicken bouillon powder (granules), 1 tsp grated garlic, 1 tsp salt and 1 pinch sugar in a microwavable jug and heat in the microwave at 600w for 2 1/2 minutes.
  3. Add the spring onion and juices from the chicken to the jug, then allow to cool for about 10 minutes.
  4. Cover the jug and store in the fridge until properly chilled (approx 30 mins - 1 hour). 
Assembly
  1. Boil 200 g dry somen noodles for the time stated on the packaging (usually approx 2 minutes). Pour through a mesh sieve to drain the hot water and cool by running under fresh cold water. Optional: add ice cubes to the noodles to make them extra cold.
  2. Divide the soup into serving bowls and add the noodles. Slice the chicken breast and place it on top of the noodles along with the julienned cucumber, boiled egg and citrus slices. 
  3. Garnish with a sprinkle of pepper and a drizzle of sesame oil. Add a squeeze of citrus juice to the soup for some added zing. Enjoy!

Notes

  • Note: The nutritional value is based on drinking up the soup (I personally do not drink up the soup in this dish)

Nutrition Information

Calories 573kcal (29%) Carbohydrates 90.1g (30%) Protein 32.6g (65%) Fat 10.6g (16%) Saturated Fat 2.6g (13%) Polyunsaturated Fat 2.6g (15%) Cholesterol 150mg (50%) Sodium 5667mg (236%) Potassium 32.6mg (1%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 573

% Daily Value*

Calories 573kcal 29%
Carbohydrates 90.1g 30%
Protein 32.6g 65%
Fat 10.6g 16%
Saturated Fat 2.6g 13%
Polyunsaturated Fat 2.6g 15%
Cholesterol 150mg 50%
Sodium 5667mg 236%
Potassium 32.6mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.