Low-Salt Chicken Noodle Soup
TOTAL TIME
25mins
-
COOK TIME
25mins
-
SERVES
2-3
Share
Ingredients
1 chicken thigh
100g celery
100g carrot
1/2 of an onion (100g)
3-4 brown mushrooms
10g fresh ginger
60g mung bean vermicelli (glass noodles)
2 tsp Kikkoman Naturally Brewed Less Salt Soy Sauce
a dash of coarse-ground black pepper
finely chopped parsley, for garnish
(A) 1L water
1 tbsp bouillon powder
2 tbsp cooking sake
1 tsp dried oregano
Method
- Remove the strings from the celery, then slice diagonally into 1cm pieces. Peel the carrot and slice into 5mm-thick quarter rounds or half-moons. Dice the onions into 1.5cm pieces. Slice the mushrooms into 5mm pieces. Thinly slice the ginger with the skin on.
- Add the (A) ingredients (water, bouillon, sake, and oregano) into a large pot, cover, and bring to a boil over medium heat. Reduce to medium-low heat and simmer for 15 minutes, skimming off any scum that rises to the surface.
- Remove the chicken from the pot and add the vermicelli (glass noodles). Cook for approx. 2 minutes until soft.
- Add Kikkoman Naturally Brewed Less Salt Soy Sauce and sprinkle with a dash of pepper. Cut the chicken into bite-sized pieces, arrange the slices in a bowl, then pour the soup over the chicken. Garnish with chopped parsely to taste.
Key tip
Chicken’s natural umami pairs with fragrant ginger and oregano to create a chicken soup that is both hearty and low-salt. A healthy and delicious dish!
Products used
Find other recipes
