Meekook
Warm, hearty, and brimming with vibrant flavors, Meekook is the ultimate one-bowl comfort meal that blends tender shredded chicken, velvety wheat noodles, and a savory, aromatic broth. Infused with the rich umami of soy sauce, the nutty undertones of sesame oil, and the zesty kick of fresh ginger and garlic, this noodle soup is elevated with crisp julienned carrots, celery slices, and a garnish of scallions and cilantro for freshness. Ready in just 45 minutes, this recipe balances protein, veggies, and satisfying noodles, making it perfect for busy weeknights or cozy weekends. Serve Meekook as a wholesome dinner or a soothing dish for cool evenings—you won’t be able to resist its enticing layers of flavors!
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Recipe Information
Ingredients
- 250 grams Wheat noodles
- 300 grams Chicken breast
- 1 medium Carrot
- 2 medium Celery stalks
- 2 large Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 4 cups Chicken stock
- 2 medium Scallions
- 2 tablespoons Fresh cilantro
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the vegetables. Peel and finely julienne the carrot. Thinly slice the celery stalks and scallions. Mince the garlic and grate the ginger.
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, stirring until fragrant, about 1 minute.
Add the chicken breast to the pot and sear on each side until lightly browned, about 2-3 minutes per side.
Pour in the 4 cups of chicken stock, and bring to a gentle boil. Reduce the heat to medium-low, and let the chicken simmer until cooked through, approximately 15 minutes.
Once the chicken is cooked, remove it from the pot and place it on a cutting board. Let it cool slightly, then shred it into bite-sized pieces using two forks.
Meanwhile, add the soy sauce, sesame oil, julienned carrot, and sliced celery into the pot. Stir well and let the vegetables simmer for 5 minutes until slightly tender.
In a separate pot, bring water to a boil. Cook the wheat noodles according to the package instructions, usually about 6-8 minutes. Drain and rinse with cold water to remove excess starch.
Add the cooked noodles and shredded chicken back into the broth. Mix well, ensuring the noodles are fully submerged and heated through for 2-3 minutes.
Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
Ladle the Meekook into bowls. Garnish each bowl with sliced scallions and freshly chopped cilantro before serving. Enjoy your flavorful, comforting meal!
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 390 mg | 8% | |
*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.
