My husband is one half Japanese. While he doesn’t enjoy raw fish sushi and some other traditional Japanese food, his taste buds definitely show his background:Rice, rice crackers, veggie sushi, miso, and udon. But his taste buds have adapted more to my cooking, than my cooking has adapted to his preferences. I have looked at certain Japanese recipes only to give up when there was a long list of ingredients I had never heard of before.
My mother recently got the Williams-Sonoma Soup cookbook, and I “borrowed” it. It’s full of beautiful pictures and some very yummy sounding recipes. Soup is where my taste buds sing. I love soup, all kinds of soup. I could have soup every day without complaining. It’s definitely my comfort food.
So I practically jumped with joy when I saw a recipe for Chicken and Soba Soup. I could get all the ingredients easily (and it sounded good to me) and had miso and soba in it for Joel! We liked it so much, I made it for dinner the very next day.
What I appreciate about this soup is that it is very easy and fast to make, tastes wonderfully, and makes a wholesome dinner. Doesn’t get much better than that, does it! I wasn’t able to find yellow miso so I used red instead.
1/2 lb dried soba noodles (I recommend 100% buckwheat soba noodles)
4 cups of chicken stock
2 cups of water
1/4 cup of yellow miso
1 teaspoon peeled and grated ginger
1 skinless, boneless whole chicken breast, 1/2 lb, cut into thin strips
2 cups packed baby spinach leaves
2 green (spring) onions, including tender green parts thinly sliced
Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender (my package took 6 minutes). Drain and set aside
In a large saucepan over med-high heat, combine the stock water, miso, and ginger. Whisk together and bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about three 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,a bout 1 minute. Add the green onions and cook for 1 minute longer. Taste and adjust the seasoning as desired.
Using tongs, divide the noodles evenly among warmed bowls and then ladle in the soup. Serve immediately.
Latest posts by KimiHarris (see all)
- How to Make Whipped Dalgona Coffee with Mushroom Coffee Option - April 10, 2020
- Making a Beautiful Pancake Charcuterie Board - April 10, 2020
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019