Japanese Chicken and Mushroom Soup


Japanese Chicken and Mushroom Soup

Preparation and cooking time:20 minutes


  • 4 cups chicken stock
  • 200g skinless chicken breast meat, shredded
  • 6 fresh shiitake mushrooms, sliced, or 4 dried shiitake mushrooms
  • 2 baby bok choy, leaves removed and reserved
  • 2packs Chang's Super Lo-Cal Noodles
  • 1 tbsp. Chang's Light Soy Sauce
  • 1 tbsp.mirin
  • 4 sprigs coriander leaves


  1. Bring the chicken stock to the boil in a large saucepan.
  2. Add the Chang’s Light Soy Sauce, mirin, mushrooms and bok choy, reducing heat to a simmer and cooking for one minute.
  3. Rinse the Super Lo Cal Noodles in cold water, and distribute amongst soup bowls along with the shredded chicken breast.
  4. Ladle the soup into the bowls, ensuring vegetables are evenly distributed.
  5. Top soup with the coriander sprigs and serve immediately.