Chilled Chicken and Citrus Somen Noodle Soup

INGREDIENTS

Chicken

• 150 g chicken breast
• 2 pinches salt – for sprinkling
• 1 tsp cornstarch
• ½ tbsp sake
• 1 tsp mirin
• 1 tsp Chinese-style chicken bouillon powder
• ½ tsp salt – for cooking “sauce”
• ¼ tsp sugar

Soup

• 30 g green onion(s)
• 500 ml water
• 3 tbsp soy sauce
• ½ tbsp Chinese-style chicken bouillon powder
• 1 tsp grated garlic – or garlic paste
• 1 tsp salt
• 1 pinch sugar

Somen

• 200 g dry somen noodles
• ice cubes – optional
• 1 sudachi – or lime / lemon – thinly sliced
• 1 Japanese or Persian cucumber(s) – Japanese or persian – julienned
• 1 boiled egg – halved
• ½ tsp sesame oil
• 2 pinches black pepper – to taste

INSTRUCTIONS 

Chicken

1. Dry the surface of 150 g chicken breast with a paper towel.
2. Stab with a fork all over on both sides.
3. Sprinkle both sides with a 2 pinches salt and evenly coat with 1 tsp cornstarch.
4. Take a microwavable bowl and add ½ tbsp sake, 1 tsp Chinese-style chicken bouillon powder, 1 tsp mirin, ½ tsp salt and ¼ tsp sugar. Mix well. 
5. Add the chicken breast to the bowl and place cling film loosely over the top. Microwave for 1 ½ mins at 600W.
6. Flip the chicken over (be careful of the steam), place the cling film back on and heat for another 1 ½ mins 600w.
7. Leave the bowl in the microwave and allow the chicken to rest in the steam for 10 minutes. It will continue to cook in the residual heat.
8. After 10 minutes, remove the chicken from the bowl and allow to cool for about 10 minutes. Keep the juices for the soup later.
9. Once cool to the touch, wrap the chicken and store in the fridge until chilled. (30 mins – 1 hour)

Soup

1. Finely chop 30 g green onion(s).
2. Mix 500 ml water, 3 tbsp soy sauce, ½ tbsp Chinese-style chicken bouillon powder, 1 tsp grated garlic, 1 tsp salt and 1 pinch sugar in a microwavable jug and heat in the microwave at 600w for 2 ½ minutes.
3. Add the spring onion and juices from the chicken to the jug, then allow to cool for about 10 minutes.
4. Cover the jug and store in the fridge until properly chilled (approx 30 mins – 1 hour). 

Assembly

1. Boil 200 g dry somen noodles for the time stated on the packaging (usually approx 2 minutes). Pour through a mesh sieve to drain the hot water and cool by running under fresh cold water. Optional: add ice cubes to the noodles to make them extra cold.
2. Divide the soup into serving bowls and add the noodles. Slice the chicken breast and place it on top of the noodles along with the julienned cucumber, boiled egg and citrus slices. 
3. Garnish with a sprinkle of pepper and a drizzle of sesame oil. Add a squeeze of citrus juice to the soup for some added zing. Enjoy!