asian chicken noodle bowl in dashi broth
You can instant dashi at Asian markets. You can also make it by processing together dried bonito flakes and kombu. You can also by it on Amazon. Amazing flavor
prep time
1 Hr
cook time
15 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- MARINADE
- 1/4 cup each lime juice, fish sauce and brown sugar
- 1 tablespoon canola oil
- 1 large chicken breast pounded thin and cut into small pieces
- STOCK
- 10 cups water
- 1 tablespoon instant dashi powder
- ADD IN'S
- 1 medium shallot minced
- 4 cloves garlic minced
- 1 cup dried wood ear mushrooms rehydrated in boiling water
- NOODLES
- 8 ounces rice noodles
- GARNISHES
- 4 - scallions chopped
- 1 cup cilantro chopped
How To Make asian chicken noodle bowl in dashi broth
-
Step 1Place the ingredients for the marinade in a bowl and add the chicken pieces and let marinate at least an hour or up to 4 hours.
-
Step 2Place the water in a large Dutch oven. Bring to a boil and add the Dashi powder Reduce heat to a simmer and simmer 5 minutes.
-
Step 3Rehydrate the dried wood ear mushrooms in boiling water for 10 minutes. Drain. Add to the soup. Add the shallots and garlic. Stir in the chicken with the marinade.
-
Step 4Cook about 5 more minutes. Taste and adjust seasonings. Place the noodles in boiling water and let sit 5 minutes. drain.
-
Step 5Place the noodles in a bowl. Ladle the broth over the noodles and garnish with scallions and cilantro
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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