I have been battling a nasty virus the last 2 weeks. I’m the last to get the virus after the whole family, including the helper got better. If you are a mom, you are probably familiar with this. Mom usually gets it worse, and is the last one to go down. And it was pretty bad, but the good news is that I’m feeling a lot better now!
Over the weekend, while I wasn’t feeling 100%, I wanted something simple, healthy, and easy to eat. I love adding ginger in my food and ginger happen to be a great soothing spice. The broth was light, and ended with a soothing gingery note, that was refreshing. The grilled chicken complimented the dish by adding a little more depth to the profile. The husband really enjoyed the meal, and the kids had fun slurping down their noodles. I was being a little more efficient with my meal planning by marinating more chicken breast for stir-frying the next day.
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Ingredients (Serves 4) adapted from sbs
- 4 servings of dry organic soba (buckwheat) noodles
- 2 chicken breasts
- 4 bunches of xiao bai cai, blanched (Or any chinese greens)
- 1-1/2 tbsp hoisin sauce
- 2 tsp fish sauce
- 2 tsp mirin
- 1-2 cloves garlic, pressed
- black pepper to taste
- Oil to grease grill pan
- 4 cups low sodium chicken stock
- 3-4 tbsp of miso paste (adjust based on how salty your stock is)
- 1 inch thumb ginger, thinly sliced
- chopped spring onion to garnish
- seaweed strips to garnish (optional)
Ling16 October, 2016 at 3:48 pm
Hi what skillet pan r u using in this pic? I want to buy one too. By the way I love your cooking so so much!!!
Sharon Lam16 October, 2016 at 3:57 pm
Hi Ling! Thank you so much!! That’s really sweet of you, and it means a lot to me. 😉 I’m using Happycall’s grill pan for in this recipe.