Keto Chinese Chicken Noodle Soup
How to Make It
Step 1
Season whole or cuts of chicken breast with salt and pepper. Heat the olive oil in a soup pot on high heat, then add the chicken to the pot. Cook the chicken for 4-5 minutes on both sides or until done. Transfer the cooked chicken aside to rest for later.
Step 2
Return your soup pot to the stove and heat sesame oil on medium heat. Once the oil is hot, add minced garlic, fresh ginger, and red pepper flakes. Let the spices simmer in the oil for about 60 seconds until they’re fragrant and warm.
Step 3
Add rice vinegar, soy sauce, and lemon juice to the pot. Next, pour the chicken broth into the pot and bring the pot to a boil. Chop the bok choy and green onion, and add them to the boiling pot.
Step 4
Reduce the soup to a simmer, and cook the bok choy until it’s soft and the white parts start to turn translucent. Drain your shirataki noodles and add the appropriate amount to the pot of soup. Chop your chicken from Step 1, and add this to the soup as well. Cook the soup for at least another 5 minutes while the ingredients cook through and the noodles break apart. Then, the soup is ready to eat.
Ingredients
- Chicken Breast Boneless Skinless Raw – 8 oz
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Olive Oil – 1.5 tsp
- Sesame oil – 1 tsp
- Garlic – 1 tsp, chopped
- Ginger Root Raw – 0.5 tsp
- Crushed Red Pepper Flakes – 0.13 tsp
- Mirin – 1 tsp
- Tamari sauce – 2 tsp
- Lemon juice – 2 tsp
- Chicken broth – 4 cup
- Bok choy – 2.5 oz
- Scallions – 0.13 cup, chopped
- Shirataki Noodle – 4 oz