Soy Milk Chicken Somen

Soy Milk Chicken Somen

Combine chicken soup and soy milk for a delicious bowl of noodles.

Ingredients: 4 servings

Somen or fresh ramen noodles
4 bunches
Chicken breast
Myoga ginger
Shiso leaves
8 leaves
500 ml
Soy milk
200 ml
1 1/2 teaspoon
Chinese soup stock
1 teaspoon
Ground sesame seeds
to taste


1. Bring water to a boil in a pot and boil the chicken. Once boiled, shock in a bowl of cold water, drain, and set aside.
2. Julienne the shiso and myoga ginger. Remove the seeds from the umeboshi and mince to a paste.
3. Put the soy milk into the water you had boiled the chicken in and season with salt and Chinese soup stock. Chill the broth if you prefer, or warm it up.
4. Transfer the noodles to a plate and top with the chicken, myoga ginger, and shiso. Pour the soup on top and scatter white sesame seeds on top. Finally, add the umeboshi.

Story Behind this Recipe

This is a variation on a recipe I saw in a magazine.