← Back to Search Results
Asian
Soba Noodle Broth with Chicken

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Use any noodles to suit your tastes or fiber needs. Whole wheat or faro noodles would increase the fiber; buckwheat soba noodles and rice noodles are good options if you are trying to avoid wheat. Beef fillet can replace the chicken if you prefer.

Yield: Serves 4

Ingredients

  • 3 cups buckwheat soba noodles
  • 2 medium chicken breasts (9oz.)
  • Dash of oil, for cooking
  • 2½ cups chicken stock
  • 12 shiitake mushrooms, quartered or halved depending on size
  • 2 scallions, sliced at an angle
  • 1 handful sugar snap peas, halved or 2 handfuls baby spinach leaves
  • 1 teaspoon hoisin sauce
  • 4 tablespoons mirin or sherry
  • 4 tablespoons Japanese dark soy sauce
  • Few cilantro sprigs

Directions

Cook the noodles in lots of lightly salted water following the manufacturer’s instructions; take care not to overcook. Drain, refresh in cold water and place in a bowl. Soba noodles can easily stick together like glue, so handle them carefully and leave some water in the bowl to keep them moist.

Heat a griddle until hot and smear the chicken with a little oil to prevent it sticking. Broil the chicken for about 5 minutes each side or until cooked through. Set aside to rest and slice just before serving.

Have all the prepared vegetables to hand before you start to cook them as they are cooked very quickly.

Bring the stock to a boil and add the mushrooms, hoisin sauce, mirin, and soy sauce.

While the stock is coming to a boil again, refresh the noodles in hot or boiling water, drain well and divide among four warmed soup bowls. When the stock boils, quickly add the scallions and peas or spinach. Remove the stock from the heat and, with a slotted spoon, divide the vegetables between the soup bowls. Scatter over the sliced chicken and finally pour over the stock. Garnish with a few sprigs of cilantro and serve.


© 2005 Sophie Braimbridge and Erica Jankovich
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is provided by the author.

Fiber rating: Low
Per serving:
1.8g fiber
358 calories
3g fat
1.9 saturated fat
0.72g sodium

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
big-fat-cookies Big Fat Cookies
by Elinor Klivans
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
nigella-express Nigella Express
by Nigella Lawson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
good-to-the-grain Good to the Grain
by Kim Boyce
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
flavor Flavor
by Rocco DiSpirito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?