Serves 1
Directions
- 1Cook chicken thigh in a pan until cooked through.
- 2Dice some garlic and ginger.
- 3Pour sesame oil into a pan.
- 4Add minced garlic and grated ginger to the pan and sauté.
- 5Add ground pork to the pan and brown it.
- 6Add white miso paste, doubanjiang, and lite soy sauce to the browned pork.
- 7Stir the ingredients together.
- 8Add bone broth and water to the pan.
- 9Chop mushrooms.
- 10Add mushrooms and corn to the simmering broth.
- 11Cook noodles in boiling water.
- 12Place cooked noodles in a bowl.
- 13Slice and add cooked chicken thigh to the noodles.
- 14Add bok choy to the bowl.
- 15Pour the broth mixture into the bowl with noodles and chicken.
- 16Add soft-boiled egg halves.
- 17Season with S&B chili powder.
- 18Garnish with sliced scallions.
Ingredients
- 120 g cooked yaki soba noodles
- 1 cup Pacific bone broth
- 1 cup water
- 1.5 tsp white miso paste
- 0.5 tsp doubanjiang
- 0.5 tsp lite soy sauce
- 0.25 tsp Sesame oil spray
- 1 clove garlic, minced
- 0.5 tsp grated ginger
- 50 g 90% lean ground pork
- 95 g cooked chicken thigh, sliced
- 1 soft-boiled egg
- 0.5 cup nonfat Greek yogurt
- 2 tbsp corn
- 0.25 cup brown beech mushrooms
- 0.5 cup bok choy, chopped
- 2 tbsp scallions, sliced
- to taste S&B chili powder (Nanami Togarashi)
Equipment
PanChopsticksMeasuring cupKnifeCutting boardSpoonBowl
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