High Protein Miki Noodle Soup
Delight in the comforting warmth of this High Protein Miki Noodle Soup, a nourishing twist on a beloved classic. Packed with tender chicken breast, hearty miki noodles, and brimming with vibrant vegetables like carrots, snow peas, and spinach, this dish offers a balanced, protein-rich meal perfect for fueling your day. The fusion of aromatic ginger, garlic, and umami-rich soy sauce infuses the chicken broth with layers of irresistible flavor, while perfectly soft-boiled eggs and a sprinkle of green onions add the finishing touch. With just 50 minutes from prep to table, this nourishing soup is ideal for busy weeknights or meal prep sessions. Whether you're looking for a quick protein boost or a soul-soothing dinner, this recipe hits all the right notes.
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Recipe Information
Ingredients
- 500 grams Miki noodles
- 400 grams Chicken breast
- 4 large Eggs
- 2 medium Carrots
- 150 grams Snow peas
- 100 grams Spinach
- 1 liters Chicken broth
- 3 tablespoons Soy sauce
- 1 tablespoon Ginger
- 3 cloves Garlic
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Olive oil
Instructions
Begin by prepping the ingredients: slice the chicken breast into thin strips, peel and julienne the carrots, trim and halve the snow peas, thinly slice the green onions, and mince the garlic and ginger.
Place the eggs in a pot of water, bring to a boil, and cook for 7 minutes. Remove and transfer to a bowl of ice water to cool, then peel and set aside.
In a large pot over medium heat, add 2 tablespoons of olive oil. Once hot, add the garlic and ginger and sauté for 1 minute until fragrant.
Add the chicken strips to the pot and season with salt and pepper. Cook until the chicken is browned on all sides, approximately 5-6 minutes.
Pour in the chicken broth and soy sauce, bring to a simmer, and let it cook for 5 minutes to allow the flavors to meld.
Add the julienned carrots, snow peas, and miki noodles into the pot. Allow to cook for 4-5 minutes until the noodles are tender and vegetables are crisp-tender.
Stir in the spinach and let it wilt in the soup for about a minute.
Taste and adjust seasoning with additional salt and pepper if necessary.
Slice the boiled eggs in half and add them to each bowl. Garnish with green onions before serving.
Serve the high protein miki noodle soup hot and enjoy!
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1088 mg | 363% | |
| Sodium | 9562 mg | 416% | |
| Total Carbohydrate | 390.5 g | 142% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.7 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 598 mg | 46% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4450 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
