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Poached Chicken and Soba Noodles
Servings: 2
Stainless steel saucepan, knive, mixing bowl, sieve


1 chicken breast (skinless)
1 packet miso & wakame soup
1 packet soba noodles
1 bunch pak choy (bok choy) - leaves separated
2 mushrooms (optional)
1 spring onion
1 packet firm silken tofu
5 cups water (3 +2)
Sesame oil
Soy sauce



Bring two cups of water to the boil.
Meanwhile, chop the tofu, slice the spring onion and chop the mushrooms (if using).
Dissolve the miso and wakame paste in the boiled water, add the sliced onions and mushroom and then add the chicken breast. Bring back to the boil and transfer to a bowl, cover and leave for 10 minutes.
Meanwhile bring three cups of water to the boil, add the soda noodles and when boiling again add the pak choy. Cook for one minute. Drain, rinse and transfer to a bowl.
Remove the chicken and slice thickly, rub with a little sesame oil and place on top of the noodles. Add the chopped tofu, reheat the soup and pour over noodles. Season with extra soy sauce.

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