Sesame Chicken and Noodles in Mushroom Broth
Dive into a bowl of ultimate comfort with this Sesame Chicken and Noodles in Mushroom Broth, a recipe that masterfully blends savory umami flavors with wholesome, nourishing ingredients. Tender seared chicken breast is paired with earthy cremini or shiitake mushrooms and vibrant baby spinach, all simmered in a fragrant broth infused with garlic, ginger, and sesame oil. Tossed with chewy soba or egg noodles, this dish is elevated by the nutty crunch of toasted sesame seeds and the freshness of sliced green onions. Ready in just under an hour, this one-pot wonder is perfect for weeknight dinners or cozy nights in. Rich in flavor yet light and satisfying, this sesame noodle soup will quickly become your go-to for satisfying cravings with a healthy twist.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 cups Cremini or shiitake mushrooms, sliced
- 4 cups Chicken broth
- 8 ounces Dried soba or egg noodles
- 3 stalks Green onions, sliced
- 1 tablespoon Toasted sesame seeds
- 2 cups Baby spinach
Instructions
Season the chicken breasts with a pinch of salt and ground black pepper. Set aside.
Heat 1 tablespoon of sesame oil and 2 tablespoons of vegetable oil in a large pan over medium-high heat. Sear the chicken breasts until golden on both sides, about 3-4 minutes per side. Remove from the pan, cover, and set aside to rest.
In the same pan, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms and cook for 4-5 minutes until they release their moisture and soften.
Pour in the chicken broth and 2 tablespoons of soy sauce. Bring the mixture to a gentle boil, then reduce to a simmer. Let the broth cook for 10 minutes to develop flavor.
Meanwhile, cook the noodles according to the package instructions. Drain and toss with 1 tablespoon of sesame oil and a sprinkle of sesame seeds. Set aside.
Slice the chicken into thin strips and add them back to the simmering broth to warm through.
Add the baby spinach to the broth and stir until wilted, about 1-2 minutes.
To serve, divide the noodles evenly among bowls. Ladle the mushroom broth with chicken and spinach over the noodles.
Finish each bowl with a sprinkle of sliced green onions, toasted sesame seeds, and a drizzle of soy sauce if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 770 mg | 16% | |
*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.
