Photography by Noel Barnhurst
Recipe by Diane Rosen Worthington
Chicken & Soba Noodle Soup
Made from buckwheat flour, soba noodles are a traditional Japanese staple. They are traditionally served cold with a dipping sauce or in noodle soups
Ingredients (Makes 4 servings)
|1/2 lb||dried soba noodles|
|4 cups||low-sodium chicken stock|
|1/4 cup||yellow miso paste|
|1 tsp||peeled and grated fresh ginger|
|1||skinless, boneless chicken breast, cut into thin strips|
|2 cups||packed baby spinach leaves|
|2||green onions, thinly sliced|
- Bring a large pot of water to a boil over high heat. Add noodles and cook until just tender, about 4 minutes. Drain and set aside.
- In a large saucepan over medium-high heat, combine stock, water, miso and ginger. Whisk together and bring to a simmer, then reduce heat to medium and simmer until miso is completely dissolved, about 3 minutes.
- Add chicken strips and cook until just opaque, about 2 minutes. Add spinach and cook until slightly softened but still bright green, about 1 minute. Add green onions and cook for 1 minute longer. Taste and adjust seasoning.
- Using tongs, divide noodles evenly among warmed bowls and ladle in the soup.
Excerpted from Williams-Sonoma Soup. Recipes by Diane Rosen Worthington. Photography by Noel Barnhurst. Copyright © 2001 Weldon Owen Inc. and Williams-Sonoma.
*Find this and other great recipes in...Soup
Williams-Sonoma's Soup offers more than 40 recipes for favourite classic dishes as well as great new ideas. There's even an entire chapter devoted to chicken soup!