Soba in Chicken Broth
Soba in Chicken Broth recipe
Ingredients
8 | ounces |
soba noodles
dried |
* |
8 | cups |
chicken broth
|
|
1 | tablespoon |
ginger
finely grated |
|
¼ | pound |
mushrooms, shiitake
stems removed, slivered, or use regular mushrooms if you can't find shiitake |
|
2 | tablespoons |
sake
or mirin |
|
2 | tablespoons |
soy sauce, tamari
or reduced-sodium soy sauce |
|
1 | tablespoon |
rice vinegar
|
|
2 | tablespoons |
miso paste
|
* |
1 | cup |
kai lan (gai lan or Chinese broccoli)
or spinach |
|
4 | each |
cilantro
chopped |
|
¼ | cup |
daikon (chinese icicle radish)
grated, or bean sprouts |
* |
Directions
In large pot, bring at least 3 qts water to a boil.
Slowly add soba.
When water returns to a boil, add ½ cup cold water.
Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total.)
Drain and rinse well, working your fingers through the strands to separate them.
Set aside. Combine chicken broth and ginger in the large pot and bring to a boil.
Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes.
Add sake or mirin, tamari or soy sauce and rice-wine vinegar.
In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with gan lan or spinach.
Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top.
Garnish with cilantro and daikon or bean sprouts.
Nutrition Facts
Serving Size 1104g (38.9 oz)