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Soy Milk Chicken Somen
Soy Milk Chicken Somen

Before you jump to Soy Milk Chicken Somen recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. There are numerous health conditions related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that lots of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can modify their eating habits for the better by making some modest changes.

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Obviously, it’s not at all difficult to start integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to soy milk chicken somen recipe. To cook soy milk chicken somen you need 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Soy Milk Chicken Somen:
  1. You need 4 bunches Somen or fresh ramen noodles
  2. Prepare 1 Chicken breast
  3. You need 2 Myoga ginger
  4. Provide 8 leaves Shiso leaves
  5. Take 2 Umeboshi
  6. You need 500 ml Water
  7. Get 200 ml Soy milk
  8. Prepare 1 1/2 tsp Salt
  9. Use 1 tsp Chinese soup stock
  10. You need 1 Ground sesame seeds
Steps to make Soy Milk Chicken Somen:
  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.

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