Japanese Noodle Bowl

Japanese Noodle Soup Japanese Noodle Soup

This Japanese noodle bowl is by far one of my favorite soups. I love the freshly added ingredients and the taste of the marinated chicken. It is nourishing, but light at the same time. Japanese soups are typically served in big bowls. The soup is prepared separately from the noodles and the chicken, which are carefully added in the end. In this way all ingredients stay fresh and tasteful.

-I hope you enjoy this soup as much as I do.


  • 100 g broccoli
  • 100 g carrots
  • a piece of celery
  • 50 g sugar pea pods
  • 2 green onions
  • 1 l vegetable broth
  • 150 g tagliatelle
  • salt (pinch)
  • coriander (finely chopped)

Start with preparing a vegetable broth, I have described an easy recipe in a previous blog post. Next, chop the broccoli, carrots, celery, sugar pea pods and green onions. Bring the vegetable broth to boil, add the vegetables and let it cook on medium heat for about 4 minutes – It is important that the vegetables have a bite. Cook the tagliatelle in a separate pot, also firm to the bite.

Marinated Chicken Breast

  • 200 g chicken breast
  • 2 tbsp. soya sauce
  • chili powder (pinch)
  • 1 tbsp. oil

In the meantime you can prepare the chicken. Cut the chicken breast in thin strips. Marinate it with soya sauce and chili powder. Shortly fry it in oil in portions. Prepare a bowl by starting with noodles, add some broth and vegetables. Finally add the chicken and sprinkle some freshly chopped coriander.

– Enjoy.