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Soba in Chicken Broth


Soba in Chicken Broth recipe













Low Cholesterol, Trans-fat Free


8 ounces soba noodles
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
¼ cup daikon (chinese icicle radish)
grated, or bean sprouts


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1104g (38.9 oz)
Amount per Serving
Calories 21425% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 1204mg 50%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 28g
Vitamin A 17% Vitamin C 18%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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