Updated Apr 7, 2017Chatelaine
- RINSE noodles in cold water to thaw. Drain and divide among bowls.
- BOIL broth, mushrooms, chicken, soy and mirin in a large pot over medium-high. Reduce heat and simmer until chicken is no longer pink, 5 to 7 min. Remove chicken to cutting board and add kale to broth. Cook until kale is softened, about 3 min.
- CUT chicken into thin slices. Transfer to plate and cover to keep warm.
- DIVIDE broth among bowls. Add chicken, fish cake, green onions, nori, kimchee and bonito. Peel and halve eggs and add to bowls.
Kitchen Tip: Cover eggs with cold water in a saucepan and set over high. Boil, then reduce heat to medium-low. Simmer for 6 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
Kitchen Tip: Kamaboko is a Japanese fish cake often added to soups for flavour and a hit of colour.
NutritionCalories 396, Protein 33 g, Carbohydrates 45 g, Fat 10 g, Fibre 3 g, Sodium 864 mg.
Chatelaine Quickies: Easy veggie soup