My eldest boy loves sushi, and particularly adores teriyaki chicken. Teriyaki is a cooking technique used in Japanese which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Sushi isn’t that hard to make, it isn’t something I can just whip up without a fair bit of organisation. Even if I did manage to make some, his little brothers probably wouldn’t eat it yet.
Teriyaki chicken noodle soup recipe
The other night, bereft of inspiration for the kids dinner, I hit upon this simple idea for making Mr Six something with teriyaki and chicken in it. It is very easy to make, and is potentially more nutritionally balanced than sushi because you can easily up the vegetable content. User feedback suggested this meal was well received: “I loved it”, said Mr Six. Great, I hit the mark with this Teriyaki chicken noodle soup recipe.
Adaptations and alterations
You could easily adapt this recipe to include any sort of leftovers you had in your fridge and the quantities could be significantly altered. You could make it vegetarian, use multiple vegetables and use different meat/s. You could use already cooked rice or pasta as the carbohydrate element.
Hope you enjoy this Teriyaki chicken noodle soup recipe. if you want to find more Teriyaki chicken noodle soup recipes or just Teriyaki meals check out this one from our fantastic Nigella Lawson
More on stocks and soups
Stocks and soups are hearty and nutritious. It is great to use homemade ones where you can because of the great flavours this gives you. You also avoid preservatives, salt and packaging if you make your own.
You can whip up a basic stock with leftover chicken carcass after a roast. Just boil the bones in some water and add in anything you like to add flavouring. Even a more elaborate one like Jamie Oliver’s Easy Chicken Soup is easy to create.
What to know more? Read this article by Sally Fallon ‘Broth is Beautiful’.
- 2 cups water
- 200-300 g chicken (breast or thigh)
- ¼ cup soy sauce
- 1 tsp brown sugar
- 1-2 tsp fish sauce (optional)
- 300-400 g spinach
- 150-200 g rice noodles
- Poach the chicken in medium size pot with the 2 cups of water. Keep the lid on the pot.
- Take chicken out of water and let it cool enough so you can tear or chop it up. Keep the cooking water as this will be the basis for your soup.
- Add soy sauce, fish sauce and sugar and bring back to a simmer.
- Add in the rice noodles and then spinach, simmer until nearly cooked.
- Add in the shredded chicken back into the pan.
- Serve in bowls.
- Dish up straight away, but let it cool down a fair amount before you let the kids tuck in though.