Chicken Soup with Matcha Broth Recipe

Join the Matcha madness with Amrita Rana’s special recipe.
Cook Time: 40 minutes

Difficulty: Easy
Serves: 2-3 people


1 tbsp oil
1 boneless chicken breast 
1 cup soba noodles
1 carrot, julienned or diced into chunks
1-inch fresh ginger, julienned
2-3 garlic, grated
2 small pak choy, chopped
1 tbsp golden matcha tea
1 ½ cups chicken stock
Salt & pepper to taste


For the broth

  1. Boil two cups of water. Add the tea powder and let it brew for 5 minutes.
  2. Heat a little oil in a pan. Add ginger, garlic & carrots and cook for a minute. Add chicken stock and bring to boil. Pour in the brewed tea and let it cook for 10 minutes until little reduced and flavor has become a bit more concentrated.

For the chicken

  1. Rub the chicken with some salt & pepper and little oil and cook the chicken on high heat on both the side for a minute and a half. Cover and cook for another 2 minutes on low flame. Remove from the flame but don’t lift the lid until the sizzle stops.
  2. Remove on a chopping board and slice it diagonally. Cook the pak choy for a minute in the same pan briefly just so it wilts a bit.

For the noodles

  1. Boil soba noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.


  1. To assemble, pile the noodles into bowls, top it with chicken and pak choy, then pour the broth over.
    Sprinkle with some sesame on top optionally before serving.