Adding Asian flavor to leftover Shabbat chicken


Susie Fishbein | Special to the JT

I always had leftover chicken soup from Shabbat that no one would eat at any other time. By adding in fresh vegetables and ramen noodles, I suddenly had a new weeknight meal in a bowl. And people loved this idea! They’ll either make extra chicken soup with the intention of having leftovers for an Asian Big Bowl, or they make the Asian Big Bowl on its own with purchased stock. It’s the type of dish that makes it onto a weekly repertoire — often on mine, too.

Photo by Esti Waldman

NOTE: This dish comes from a new book, “Best of Kosher: Iconic and New Recipes From Your Favorite Cookbook Authors,” featuring 130 recipes, including 45 brand-new ones, from more than 15 writers. They include Chanie Apfelbaum, Between Carpools, Miriam (Pascal) Cohen, Victoria Dwek, Rivky Kleiman, Sina Mizrahi, Renee Muller, Naomi Nachman, Danielle Renov, Daniella Silver, Leah Schapira and Rorie Weisberg. Out in November, the cookbook also provides background on the authors, their behind-the-scenes stories and fun facts you didn’t know about them.

Asian Big Bowl (Meat)

Serves 6


  • ½ small head Napa cabbage, about ¾ pound
  • 1 very small head bok choy
  • 8 cups chicken stock
  • 2 boneless, skinless chicken-breast halves, sliced into very thin strips
  • ¼ cup grated or shredded carrot
  • 1 (2.8-oz) package ramen noodles (no use for the seasoning packet; discard or save)
  • 1 Tbsp. mirin
  • 2 Tbsp. soy sauce
  • 3 scallions, sliced very thin on a diagonal, for garnish


Thinly slice cabbage and bok choy. Set aside.

In a medium pot, bring chicken stock to a simmer over medium heat. Add chicken, carrots, cabbage and bok choy. Simmer for 5 minutes.

Add ramen noodles; cook for 2 minutes. Remove from heat; stir in the mirin and soy sauce.

Ladle into bowls. Garnish each bowl with a small handful of sliced scallions.

Make Ahead: If you need to prepare this dish in advance, don’t add the ramen noodles until 2 minutes before actual serving time; they will become mushy and the starch will cloud the soup.

Co-Author Tip: Chanie Apfelbaum prepares a version of this big bowl, swapping out the Napa cabbage and bok choy for green cabbage, canned Chinese vegetables, mushrooms and snow peas.

From “Kosher by Design Short on Time” as part of a new book, “The Best of Kosher: Iconic and New Recipes From Your Favorite Cookbook Authors” (ArtScroll/November 2022).

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