Sopa de Pollo y Fideos Adapted to Japanese Cuisine

Ingredients

While the original Mexican Sopa de Pollo y Fideos typically includes ingredients like tomatoes, chili peppers, and cilantro, this Japanese adaptation replaces them with Japanese flavors such as soy sauce, miso paste, and ginger. The result is a soup that retains the comforting elements of the original while incorporating the unique umami flavors of Japanese cuisine. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 2 boneless, skinless chicken breasts (400g / 14oz) 2 boneless, skinless chicken breasts (400g / 14oz)
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 cup (150g) sliced shiitake mushrooms 1 cup (150g) sliced shiitake mushrooms
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 150g (5.3oz) udon noodles 150g (5.3oz) udon noodles
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1500mg

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
2. 2.
   Add the chicken breasts to the pot and cook until browned on both sides, about 5 minutes. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chicken broth, soy sauce, and miso paste. Stir well to combine and bring to a simmer.
4. 4.
   Slice the cooked chicken breasts into thin strips and return them to the pot.
5. 5.
   Add the sliced carrots and shiitake mushrooms to the pot and simmer for 10 minutes until the vegetables are tender.
6. 6.
   Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.
7. 7.
   Once the vegetables are tender, add the cooked udon noodles to the pot and simmer for an additional 2 minutes.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Japanese-Inspired Chicken Noodle Soup hot, garnished with sliced green onions.

Treat your ingredients with care...

• Chicken breasts — Ensure they are cooked thoroughly to an internal temperature of 165°F (74°C).
• Udon noodles — Cook according to package instructions, but slightly undercook them as they will continue to cook in the soup.

Tips & Tricks

• For added flavor, marinate the chicken breasts in soy sauce and ginger for 30 minutes before cooking.
• Customize the soup by adding other vegetables such as spinach or bok choy.
• Adjust the saltiness by adding more or less soy sauce and miso paste according to your taste preference.
• For a spicy kick, add a pinch of Japanese chili powder or shichimi togarashi.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Japanese-Inspired Chicken Noodle Soup in individual bowls, garnished with sliced green onions. Accompany it with a side of steamed rice or a simple green salad for a complete meal.

Presentation advice

To enhance the presentation, arrange the sliced chicken, udon noodles, and vegetables neatly in the bowl before ladling the hot soup over them. Sprinkle some sesame seeds or nori flakes on top for an extra touch of Japanese flair.