Photography by Noel Barnhurst
Recipe by Diane Rosen Worthington
Soba noodles are available fresh and dried in Japanese markets; the dried variety may also be found in the ethnic section aisle of well-stocked supermarkets. Look for yellow miso paste in the same places.
FOOD
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 |
| 2 cups | water |
| 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 |
Instructions
- 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.
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Marzena writes:
Thank you for this recipe - I am now a great fan of this soup.
—posted August 9, 2008 at 2:09 a.m.
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