Today on the destination dishes series we are turning our attention to Japan with a Japanese noodle soup recipe.
In this ongoing food series, you’ll learn how to cook some of my favourite dishes from destinations around the world.
Japan is a country that balances both tradition and contemporary that is also home to deliciously fresh cuisine.
Japanese dishes are usually full of super-fresh, seasonal products that are full of unique flavours.
Japanese dishes are usually full of super-fresh, seasonal products that are full of unique flavours. #DestinationDishes
Jan takes it’s food really seriously, in fact, traditional Japanese cuisine is on the UNESCO, Intangible Cultural Heritage list.
This means that the preservation of this way of eating is vital to the survival of the traditional culture.
Iconic Japenese dishes include Sushi, Ramen, Tempura, Yakitori, Gyoza and miso soup.
Many people might be put off from trying to recreate Japanese food at home as it seems like a difficult cuisine to master due to the complexity of flavours and ingredients required.
You can build your confidence at creating Japenese dishes by starting off with simple dishes such as miso soup and Japanese noodle soup.
Japanese noodle soup recipe
- Serves 4
- Low calorie
- 25 minutes to make
I thought I would share my take on classic Japanese chicken noodle soup that I love eating when visiting Japan.
This Japanese miso soup recipe is easy to make and you can always add or substitute vegetables if required?
If you are short on time or cooking on a budget, there’s a few short cuts and cooking hacks you can use to quickly create this dish and save on waste.
For example, you could use ginger paste instead of fresh ginger, closed cup mushrooms instead of shiitake and miso soup packets instead of miso paste.
- 1 large chicken breast sliced
- 2 garlic cloves, crushed
- 2x miso soup sachets
- 200g of egg noodles
- 1/2 teaspoon of crushed chillis
- 150g Shiitake mushrooms
- 1 cup of sweetcorn
- 1/4 teaspoon ginger paste
- Sliced spring onions to garnish
- Soy sauce, to serve
Cook ginger paste, garlic and crushed chillies in a hot pan for a few minutes.
Add apporx 700ml of boiling water to 2 miso soup sachets in a large pan and then bring to a simmer. Then add noodles and cook according to instructions.
Heat a frying pan with oil and stir-fry the mushrooms, sliced chicken and sweetcorn until cooked.
Spoon your miso and noodle broth into bowls and then add the chicken, mushrooms, sweetcorn and sliced spring onion on top of the soup.
Serve with soy sauce on the side to taste.
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Ready to try the destination dishes Japanese noodle soup recipe? Let me know in the comments how yours turns out.
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