Asian Chicken Noodle Bowl in Dashi Broth

barbara lentz


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


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1 Hr
15 Min
Stove Top



  • 1/4 c
    each lime juice, fish sauce and brown sugar
  • 1 Tbsp
    canola oil
  • 1 large
    chicken breast pounded thin and cut into small pieces

  • 10 c
  • 1 Tbsp
    instant dashi powder
  • ADD IN'S

  • 1 medium
    shallot minced
  • 4 clove
    garlic minced
  • 1 c
    dried wood ear mushrooms rehydrated in boiling water

  • 8 oz
    rice noodles

  • 4
    scallions chopped
  • 1 c
    cilantro chopped

How to Make Asian Chicken Noodle Bowl in Dashi Broth


  1. Place 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.
  2. Place 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.
  3. Rehydrate 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.
  4. Cook about 5 more minutes. Taste and adjust seasonings.
    Place the noodles in boiling water and let sit 5 minutes. drain.
  5. Place the noodles in a bowl. Ladle the broth over the noodles and garnish with scallions and cilantro

Printable Recipe Card

About Asian Chicken Noodle Bowl in Dashi Broth

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian

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