Chicken Broth Konjac Noodles
Light & Refreshing Chicken Broth Konjac Noodles: A Guilt-Free Meal!
Some people dislike konjac noodles because of their texture. This recipe creates a clean and light chicken broth konjac noodle dish using chicken breast for the broth! It’s perfect for adding a healthy option to your diet. Enjoy this recipe brought to you by Sesangui Moden Recipe, Man-e Recipe!
Main Ingredients- 1 chicken breast
- 400g konjac noodles (sir-konjac)
- 1 Tbsp cooking wine (cheongju)
- Pinch of salt (for seasoning chicken breast)
- 1/3 cucumber
- 2 shiitake mushrooms
- Pinch of salt (for seasoning shiitake mushrooms)
- 1 tsp cooking oil (for stir-frying shiitake mushrooms)
Broth Ingredients- 3 cups water (standard paper cup)
- 1 sheet dried kelp (about 5x5cm)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp regular soy sauce
- 2 Tbsp sugar
- 2 Tbsp vinegar
- Pinch of salt (to adjust seasoning)
- 3 cups water (standard paper cup)
- 1 sheet dried kelp (about 5x5cm)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp regular soy sauce
- 2 Tbsp sugar
- 2 Tbsp vinegar
- Pinch of salt (to adjust seasoning)
Cooking Instructions
Step 1
Rinse the chicken breast clean and place it in a pot. Add 2 cups of water and 1 Tbsp of cooking wine, then boil until the chicken breast is fully cooked. Once cooked, remove the chicken breast and let it cool slightly.
Step 2
Remove the dried kelp that was pre-soaked in cold water. In a separate bowl, mix all the broth ingredients (3 cups water, kelp broth, 1 Tbsp soup soy sauce, 1/2 Tbsp regular soy sauce, 2 Tbsp sugar, 2 Tbsp vinegar, pinch of salt) to create the seasoned broth. (Tip: Remove the kelp before it makes the broth bitter.)
Step 3
Shred the cooled, cooked chicken breast into bite-sized pieces along the grain. Remove the stems from the shiitake mushrooms and slice them thinly. Lightly season the shredded chicken and sliced shiitake mushrooms with a pinch of salt each.
Step 4
Heat a pan with a little cooking oil. Add the seasoned shiitake mushrooms and 1 Tbsp of water. Stir-fry until the shiitake mushrooms soften and become tender.
Step 5
Combine 1.5 cups of the chicken broth from step 1 (standard paper cup) with 2 cups of the seasoned broth from step 2, for a total of 3.5 cups of broth. Place this broth in the freezer to chill thoroughly. (Tip: If you want to cool the broth faster, you can add a few ice cubes.)
Step 6
Peel and thinly slice the cucumber. Pour the chilled broth into a large bowl. Rinse the prepared konjac noodles under running water and arrange them in the bowl. Top with the shredded chicken, stir-fried shiitake mushrooms, and sliced cucumber. Finally, pour the cold broth over everything to complete your delicious chicken konjac noodle soup!
