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🍝 Asian noodle soup with chicken

460 kcal · 30 min · 4 servings

Ingredients

• 1 chicken breast fillet
• 2 tbsp sesame oil
• 1 tsp sherry
• 50 g mie noodles
• 1 carrot
• 100 g tofu (diced)
• 1 pak choi
• 1 tbsp fish sauce
• 2 tbsp soy sauce
• 0.5 l chicken broth
• 5 spice powder (Asian market)

Instructions

1. 1. Peel the carrot and slice it diagonally. Wash the pak choi, trim the tough parts, and cut it into eighths.
2. 2. Wash the chicken and pat it dry. Rub it with the five-spice powder and fry it in sesame oil over medium heat for about 5 minutes until golden brown on both sides. Remove it and let it finish cooking in the residual heat.
3. 3. Bring the broth to a boil with the sherry, fish sauce, and 1 tbsp soy sauce. Add the noodles and let them simmer gently. After 5 minutes, add the carrot slices, tofu, and pak choi. Cover and simmer for about 10 minutes.
4. 4. Season the soup to taste at the end and fill it into pre-warmed soup bowls.
5. 5. Drizzle some soy sauce over the chicken breast, slice it diagonally, and place it on top of the soup.

Nutrition per serving

• kcal: 460
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 40 g