Miki Noodle Soup
Warm up your soul with a comforting bowl of Miki Noodle Soup, a hearty Filipino dish that perfectly balances rich flavors and nourishing ingredients. Featuring chewy miki noodles simmered in a savory chicken broth with tender chicken breast, vibrant vegetables like carrots and cabbage, and aromatic garlic and onions, this recipe is a feast for both the eyes and the palate. A splash of soy sauce and fish sauce deepens the umami profile, while a sprinkle of spring onions and a satisfying hard-boiled egg topping bring everything together beautifully. Ready in just 45 minutes, this one-pot wonder is ideal for cozy family dinners or meal prep. Perfectly seasoned and easy to customize, Miki Noodle Soup is a must-try for noodle lovers looking for a comforting, flavorful meal.
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Recipe Information
Ingredients
- 500 grams Miki noodles
- 300 grams Chicken breast
- 4 cloves Garlic
- 1 medium Onion
- 1 medium Carrot
- 1 medium Cabbage
- 4 cups Chicken broth
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Cooking oil
- 2 stalks Spring onions
- 2 Hard-boiled eggs
Instructions
Start by preparing all the ingredients. Mince the garlic cloves and chop the onion. Slice the carrot into thin strips and shred the cabbage. Chop the spring onions and set them aside for garnish. Cut the chicken breast into bite-sized pieces.
In a large pot, heat the cooking oil over medium heat. Add the minced garlic and chopped onions and sauté until the onions are translucent and aromatic.
Add the chicken pieces to the pot and cook until they turn light golden brown, about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer.
Add the soy sauce, fish sauce, salt, and pepper to the broth. Stir to combine.
Introduce the miki noodles to the pot, stirring occasionally to prevent them from sticking to the bottom. Let the noodles cook for about 5 minutes or until they're soft but still have a slight chew.
Add the sliced carrots and shredded cabbage to the pot. Continue to simmer for another 5 minutes, allowing the vegetables to cook but remain crisp.
Taste and adjust the seasoning if necessary.
Once everything is cooked through, remove the pot from the heat.
Serve the miki noodle soup hot in bowls, garnishing with chopped spring onions and halves of hard-boiled eggs.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 12567 mg | 546% | |
| Total Carbohydrate | 413.3 g | 150% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 39.8 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 587 mg | 45% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3935 mg | 84% | |
*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.
