Soba noodle soup with chicken

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 520, total fat 11 G., saturated fats 3 G., proteins 44 G., carbohydrates 67 G., fiber 3 G., cholesterol 76 mg, sodium 1292 mg, sugar 4 G.

This fragrant soup with buckwheat soba noodles, chicken, mushrooms, vegetables, and ginger is quick to prepare and offers a warming flavor in cool weather. Serve topped with green onions and shichimi toragashi (or hot chili sauce).

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g small chicken thighs, skinless and boneless
6 cups lightly salted chicken broth
6 slices ginger root, lightly crushed, + 1 tbsp finely grated ginger
2 green onions, white parts cut into 5 cm pieces, green parts thinly sliced
1 cup sugar snap peas
3 carrots
1 package (250 g) of soba noodles
110 g thinly sliced shiitake mushrooms
1/4 cup lightly salted soy sauce
2 tablespoons freshly squeezed lemon juice
Shichimi-togarashi (Japanese seasoning) or Asian chili sauce, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, ginger root, green onions, sugar snap peas, carrot, shiitake mushrooms, lemon juice, soy sauce

Cooking the dish according to the recipe:

Bring a large pot of water to a boil. Meanwhile, in another large pot, combine the chicken thighs, chicken broth, chopped ginger, white part of the green onion, 3/4 tablespoon of salt, and a pinch of freshly ground black pepper. Cover and bring to a simmer over medium heat, about 8 minutes. Remove the lid and simmer until the chicken is cooked through, another 5-10 minutes.
While the chicken is cooking, trim the peas and thinly slice the pods. Peel the carrots and cut them in half lengthwise, then slice thinly.

Add soba noodles to boiling water and cook according to package directions. Drain and rinse the noodles under warm water, then shake off excess water thoroughly. Divide the noodles among bowls.
Using tongs, transfer the chicken to a plate. Remove the ginger and green onions from the broth and skim off any foam. Shred the chicken and return it to the broth. Add the shiitake mushrooms and carrots, bring back to a boil, and cook until the vegetables are tender, about 3 minutes. Add the soy sauce and lemon juice, and season with salt and pepper to taste. Add the peas.
Ladle the soup over the noodles. Garnish with green onions and grated ginger; sprinkle with shichimi-togarashi seasoning.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Soups / Meat soups / / Food Network - recipes / Japanese cuisine

Similar recipes