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.
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Nutrition Facts
Serving Size 1104g (38.9 oz)
