Go Back
–+ servings

Chilled Chicken and Citrus Somen Noodle Soup

Prep Time5 minutes
Cook Time10 minutes
Chilling Time45 minutes
Total Time1 hour
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Chicken

Soup

Somen

  • 200 g dry somen noodles
  • ice cubes optional
  • 1 sudachi (or lime / lemon) thinly sliced
  • 1 Japanese cucumber (or persian cucumber) julienned
  • 1-2 boiled eggs halved
  • toasted sesame oil
  • ground black pepper to taste

Instructions 

Chicken

  • Dry the surface of 150 g chicken breast with kitchen paper.
    chicken breast wrapped in kitchen paper on a wooden chopping board
  • Stab with a fork all over on both sides.
    chicken breast pierced with a fork on a wooden chopping board
  • Sprinkle with a 2 pinches salt and 1 tsp cornstarch, then rub it over to make a thin even coating.
    chicken breast coated in a thin layer of corn starch
  • Take a microwavable bowl and add ½ tbsp sake, 1 tsp Chinese-style chicken bouillon powder, 1 tsp mirin, ½ tsp salt and ¼ tsp sugar. Mix well. 
    sake, mirin, sugar and salt mixed in a glass mixing bowl
  • Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 1 ½ mins at 600W.
    chicken breast in a glass mixing bowl and covered with plastic wrap
  • Flip the chicken over (be careful of the steam), place the cling film back on and heat for another 1 ½ mins 600W.
    Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
    chicken breast microwaved in a glass bowl
  • After 10 minutes, remove the chicken from the bowl and allow to cool for about 10 minutes. Save the juices, we will add them to the soup later.
    Once the chicken cool to the touch, wrap and store it in the fridge until chilled. (30 mins - 1 hour)
    resting chicken breast on a rectangular plate

Soup

  • Finely dice 30 g Japanese leek (naganegi).
    chopped spring onion on a wooden chopping board
  • Mix 500 ml water, 3 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp Chinese-style chicken bouillon powder, 1 tsp grated garlic, 1 tsp salt and 1 pinch sugar in a microwavable jug and heat in the microwave at 600w for 2 ½ minutes.
    somen soup in a glass measuring jug
  • Add the spring onion and juices from the chicken to the jug, then allow to cool for about 10 minutes.
    somen noodle soup in a jug next to a bowl with chicken juices
  • Cover the jug and store in the fridge until properly chilled (approx 30 mins - 1 hour). 
    somen noodle broth with spring onions in a glass measuring jug

Assembly

  • Boil 200 g dry somen noodles for the time stated on the packaging (usually approx 2 minutes). Pour through a mesh sieve to drain and wash with cold running water. Place over a bowl and add a few ice cubes to make them extra cold.
    chilling somen noodles with ice in a large sieve
  • Divide the soup into serving bowls and add the noodles. Slice the chicken breast and place it on top of the noodles along with the julienned cucumber, boiled egg and citrus slices. 
    chicken and citrus somen noodle soup
  • Garnish with a sprinkle of pepper and a drizzle of sesame oil. Add a squeeze of citrus juice to the soup for some added zing. Enjoy!

Notes

Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.
Note: The nutritional value is based on drinking up the soup (I personally do not drink up the soup in this dish)