Chicken and Soba Noodle Soup

Name: Chicken and Soba Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Asian-Japanese
Ingredients: 1&#8260;2 lb. dried soba noodles; 4 cups chicken stock or prepared broth; 2 cups water; 1&#8260;4 cup yellow miso; 1 tsp. peeled and grated fresh ginger; 1 boneless, skinless whole chicken breast, about<br> 1&#8260;2 lb., cut into thin strips; 2 cups packed baby spinach leaves; 2 green onions, white and light green<br> portions, thinly sliced

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Thin, brownish gray soba noodles, made from buckwheat, are enormously popular in Japan, where they are prepared year-round. There, on hot summer days, the noodles are eaten cold, arranged on a bamboo lattice rack with dipping sauce, while on chilly winter days, the noodles are immersed in piping-hot broth. Soba noodles are available fresh and dried in Japanese markets; the dried variety may also be found in the ethnic aisle of well-stocked supermarkets. Look for yellow miso paste in the same places.

Prep Time 15 minutes

Cook Time 15 minutes

Servings 6

Ingredients

1⁄2 lb. dried soba noodles
4 cups chicken stock or prepared broth
2 cups water
1⁄4 cup yellow miso
1 tsp. peeled and grated fresh ginger
1 boneless, skinless whole chicken breast, about1⁄2 lb., cut into thin strips
2 cups packed baby spinach leaves
2 green onions, white and light greenportions, thinly sliced

Directions

Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about 4 minutes. Drain and set aside.

In a large saucepan over medium-high heat, whisk together the stock, water, miso and ginger. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about 3 minutes.

Add the chicken strips and cook until the chicken is just opaque throughout, about 2 minutes. Add the spinach and cook until slightly softened but still bright green, about 1 minute. Add the green onions and cook for 1 minute more. Taste and adjust the seasonings.

Using tongs, divide the noodles evenly among warmed bowls and then ladle in the soup. Serve immediately. Serves 4 to 6.

Variation Tip: Turkey strips may be used in place of the chicken.

Adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001).

Rated 5 out of 5 by Bethdh from Yummy winter soup I made this for afternoon on a cold winter day and it came out very tasty. I used regular miso soup instead of the yellow and it was still very good. It has a nice mellow flavor. I also added a dash of soy sauce too!

Date published: 2016-01-21

Rated 5 out of 5 by woodlandbird from Great base for Miso soup My mum, boyfriend and I found the taste of this soup to be very authentic, though I did use a little more miso paste than suggested here. Per the advice of the other reviewer, I cooked the chicken and shredded it before adding to the soup. As spinach is out of season I used kale instead, and very thinly sliced yellow onion as green onion disagrees with my mum's stomach. It was absolutely delicious. The noodles were good but it would be just as good without them. Shiitake mushrooms would be a wonderful addition. I may make it with thinly sliced beef next time.

Date published: 2013-02-01

Chicken and Soba Noodle Soup

Ingredients

Directions

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