Make this comforting and delicious Chicken and Vegetable Lemon Noodle Bowl, that is loaded with edamame, sweet potatoes and hard boiled eggs!
Servings: 4
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Ingredients
For the Broth:
6cupsof chicken stock
juice and body 1 lemon
2tablespoonsof yellow miso
1" inch piece of peeled and smashed fresh ginger
3smashed whole garlic cloves
Kosher salt and fresh cracked pepper to taste
For the Soup:
1poundof cooked lo mein noodles
1cupof pulled and cooked rotisserie chicken
1peeled and medium diced large sweet potato
1tablespoonof sesame oil
1/2teaspoonof sesame seeds
1cupof shelled and cooked edamame
1tablespoonof Kecap Manis, optional
4hardboiled eggs, shelled and cut in half
cilantro for garnish
sliced green onions for garnish
Kosher salt and fresh cracked pepper to taste
Instructions
Soup: In a large bowl whisk together all of the ingredients and bring to a boil. Once boiling, simmer on low heat. Remove the lemon, garlic and ginger before serving.
Potatoes: Coat the sweet potatoes in sesame oil, salt and pepper and place on a sheet pan lined with parchment paper. Bake on 450° for 20 minutes or until browned and cooked through. Once they are cooked, toss in sesame seeds and set aside.
Edamame: Once the edamame is cooked, you can toss them in Kecap Manis if desired.
To Plate: Add 1 cup of broth to a bowl along with a few ounces of cooked lo mein noodles. Add on some cooked and pulled rotisserie chicken, edamame, sweet potatoes, sliced hard boiled egg, and garnish with cilantro and sliced green onions.