Chicken and vegetables noodles in tahini soup

Meal for one

Which of the 5 senses brings back your memoirs more sharply? For me it’s definitely the sense of taste. A certain kind of citrus and nutty flavour takes me instantly to Tahiti beach, Italy. The taste of the food there bring back my visit there. Well, maybe when corona virus is over, I might plan a trip to Tahiti beach again.

In the meantime, let just experiment and create a dish that is a memoir to me. Beautiful blue water, swimming in the beach and resting on the deck chair and being serve. Well, I can enjoy it here in the comfort of my home watching advertisement holidays resort; eating what I have experimented and created.

What is Tahini sauce? Google: “Tahini sauce is popular throughout the Mediterranean and the Middle East. This simple, tangy, and flavour-packed sauce is made by blending rich, nutty tahini paste with citrus (lemon juice or lime juice), fresh garlic, and a little bit of water to aid the consistency. It has a savory, bitter, and nutty flavour profile. It is high in fat content and has an oily consistency”.

Great that the experiment on using tahini sauce as soup turned out delicious. It’s a comforting meal, easy and enjoyable to have on cold raining day. Listening to the raindrops on my roof and eating my noodle with Netflix on. Let’s cook!!!!!

Chicken Ingredients

1 drumstick
1-1 1/2 c water
1 ” fresh ginger
black peppercorns
4 garlic cloves

Noodles Ingredients

1 square block egg noodles, cook with enough water in microwave till soften, drain and set aside in bowl
1-1/2 c vegetable stock
1/2 bunch of buk choy, halved lengthwise and separate
1/4 handful spinach leaves only
1/8 handful bean sprouts, end tail remove
1 small piece of fish cake
1 Tbs tahini
1 Tsp preserved olive leaves
1 Tsp garlic minced
1/2 Tsp sesame seed oil
salt and pepper to taste


Place chicken, water, ginger, salt, black peppercorns and garlic cloves in a pot on medium heat. Cook until chicken is cooked about 15 minutes. Then remove chicken, reserved stock for later. When stock is cool completely put in double zip bags and in freezer. When chicken is cool enough to handle, tear out the meat and discard the bone. Set aside.

Cook buk choy in water in microwave about 8 minutes. halfway through add spinach leave and continue until soften and cooked. Before draining water, add in bean sprouts just blanch about 2 minutes and set aside. Bring vegetables stock and fish cake to a boil on medium-low heat.

Once heated, add in tahini, sesame seed oil, minced garlic, preserved olive leaves, vegetables and chicken pieces bring it to simmer about 10-15 minutes on low heat. Just before serving, add in noodle just to warm up and coat into soup about 4 minutes. Check seasoning. Turn off hob. Spoon noodles, chicken, fish cake and vegetables onto the serving bowl. Ladle the soup over. Enjoy!!!!!

Note: You can omit tahini sauce. You can use miso paste, mirin, and soy sauce. You can use any meat of your choice also vegetables. You can omit preserved olive leaves. You may also add combination fish balls, or fish balls.