Asian Soba Noodle Soup With Lemongrass Recipes

CHICKEN SOBA NOODLE SOUP

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

LEMONGRASS CHICKEN SOBA NOODLE SOUP

Steps:

• Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.
• Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.
• Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.
• Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.

ASIAN BROTH WITH POACHED SHRIMP, SCALLOPS, AND SOBA NOODLES

Steps:

• Heat oil in a stockpot over medium heat. Add garlic and scallion whites; cook about 3 minutes. Add mushrooms; stir to coat. Stirring occasionally, cook mushrooms until tender, about 3 minutes. Add sake; scrape up any browned bits on bottom of pan. Stir in grated ginger and any accumulated ginger juice. Add 8 cups water; bring to a boil.
• Reduce to a simmer; stir in chestnuts, snap peas, and cabbage. Add noodles; stir, and cook until al dente, about 8 minutes.
• Stir in scallops, shrimp, soy sauce, salt, and pepper. Cook until seafood is cooked through, about 3 minutes. Serve garnished with scallion greens.

ASIAN SOBA NOODLE SOUP WITH LEMONGRASS

Steps:

• Remove the hard outer shell of the lemongrass. Cut into 2 inch-length pieces Press down with side of knife to open up the flavor. Tie into a bundle with kitchen string Bring 5 c. water to a boil. Chop the chicken into small cubes & add to the boiling water While the chicken is cooking bring 8 c. water to a boil in a different pot. Lower heat & add soba noodles, carrot, onion, green onion, garlic, ginger & lemon grass bundle Then chop the shiitake mushrooms & bok choy Add the drained chicken, mushrooms, bok choy & soy sauce into the soup mixture Cook until soba noodles are done & bok choy is translucent