Miki Noodle Soup

Warm, hearty, and brimming with flavor, Miki Noodle Soup is the ultimate comfort food that brings Filipino cuisine to your table. This delightful one-pot dish features chewy, golden miki noodles soaking up a savory chicken broth infused with the rich tastes of garlic, soy sauce, and fish sauce. Packed with tender chicken morsels, crisp vegetables like cabbage and carrots, and topped with vibrant spring onions and creamy hard-boiled eggs, every spoonful offers a perfect balance of textures and flavors. Ready in under an hour, this satisfying soup is ideal for weeknight dinners or lazy weekend lunches. Perfectly customizable and endlessly soothing, Miki Noodle Soup is a must-try for noodle lovers craving a cozy, soul-warming meal.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Miki noodles
• 300 grams Chicken breast
• 4 cloves Garlic
• 1 medium Onion
• 1 medium Carrot
• 1 medium Cabbage
• 4 cups Chicken broth
• 3 tablespoons Soy sauce
• 2 tablespoons Fish sauce
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoons Cooking oil
• 2 stalks Spring onions
• 2 Hard-boiled eggs

Directions

Step 1

Start by preparing all the ingredients. Mince the garlic cloves and chop the onion. Slice the carrot into thin strips and shred the cabbage. Chop the spring onions and set them aside for garnish. Cut the chicken breast into bite-sized pieces.

Step 2

In a large pot, heat the cooking oil over medium heat. Add the minced garlic and chopped onions and sauté until the onions are translucent and aromatic.

Step 3

Add the chicken pieces to the pot and cook until they turn light golden brown, about 5-7 minutes.

Step 4

Pour in the chicken broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer.

Step 5

Add the soy sauce, fish sauce, salt, and pepper to the broth. Stir to combine.

Step 6

Introduce the miki noodles to the pot, stirring occasionally to prevent them from sticking to the bottom. Let the noodles cook for about 5 minutes or until they're soft but still have a slight chew.

Step 7

Add the sliced carrots and shredded cabbage to the pot. Continue to simmer for another 5 minutes, allowing the vegetables to cook but remain crisp.

Step 8

Taste and adjust the seasoning if necessary.

Step 9

Once everything is cooked through, remove the pot from the heat.

Step 10

Serve the miki noodle soup hot in bowls, garnishing with chopped spring onions and halves of hard-boiled eggs.

Nutrition Facts

Serving size	2727.4 grams (2727.4g)

Amount per serving	% Daily Value*
Calories	2918

Total Fat 59.80g	77%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 3.50g
Cholesterol 669mg	223%
Sodium 12567mg	546%
Total Carbohydrate 413.30g	150%
Dietary Fiber 32.90g	118%
Total Sugars 39.80g
Protein 185.70g	371%

Vitamin D 100IU	500%
Calcium 587mg	45%
Iron 18mg	97%
Potassium 3935mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.3%

Protein: 25.3%

Carbs: 56.3%