High Protein Miki Noodle Soup
Warm up with a nourishing bowl of High Protein Miki Noodle Soup, a delightful twist on a classic Filipino favorite. Packed with tender chicken breast, protein-rich boiled eggs, and fresh vegetables like spinach, carrots, and snow peas, this hearty soup offers a balanced and flavorful meal perfect for busy weeknights or cozy afternoons. Miki noodles are the star, soaking up the savory broth infused with hints of garlic, ginger, and soy sauce, creating an irresistible medley of umami goodness. Ready in under an hour, this recipe combines quick preparation with comforting home-cooked flavors. Serve it steaming hot, garnished with green onions, for a vibrant dish that’s both healthy and satisfying. Perfect for anyone seeking a high-protein, nutrient-packed soup that doesn’t sacrifice taste!
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Ingredients
- 500 grams Miki noodles
- 400 grams Chicken breast
- 4 large Eggs
- 2 medium Carrots
- 150 grams Snow peas
- 100 grams Spinach
- 1 liters Chicken broth
- 3 tablespoons Soy sauce
- 1 tablespoon Ginger
- 3 cloves Garlic
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Olive oil
Directions
Step 1
Begin by prepping the ingredients: slice the chicken breast into thin strips, peel and julienne the carrots, trim and halve the snow peas, thinly slice the green onions, and mince the garlic and ginger.
Step 2
Place the eggs in a pot of water, bring to a boil, and cook for 7 minutes. Remove and transfer to a bowl of ice water to cool, then peel and set aside.
Step 3
In a large pot over medium heat, add 2 tablespoons of olive oil. Once hot, add the garlic and ginger and sauté for 1 minute until fragrant.
Step 4
Add the chicken strips to the pot and season with salt and pepper. Cook until the chicken is browned on all sides, approximately 5-6 minutes.
Step 5
Pour in the chicken broth and soy sauce, bring to a simmer, and let it cook for 5 minutes to allow the flavors to meld.
Step 6
Add the julienned carrots, snow peas, and miki noodles into the pot. Allow to cook for 4-5 minutes until the noodles are tender and vegetables are crisp-tender.
Step 7
Stir in the spinach and let it wilt in the soup for about a minute.
Step 8
Taste and adjust seasoning with additional salt and pepper if necessary.
Step 9
Slice the boiled eggs in half and add them to each bowl. Garnish with green onions before serving.
Step 10
Serve the high protein miki noodle soup hot and enjoy!
Nutrition Facts
| Serving size | (2620.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3134.7 |
| Total Fat 72.8g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 1088mg | 0% |
| Sodium 9561.8mg | 0% |
| Total Carbohydrate 390.5g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 26.7g | |
| Protein 224.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 598.4mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 4449.5mg | 0% |
Source of Calories