CHICKEN SOBA NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
SESAME-GINGER CHICKEN NOODLE SOUP
This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.
Provided by Sue Li
Categories soups and stews, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
- Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
- Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
- Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
- Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams
SOBA SOUP WITH CHICKEN, SHRIMP, AND VEGETABLES
Kombu, or dried seaweed, enriches the broth, but if you can't find any, you can still make the soup. The broth can be made up to a day in advance.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 21
Steps:
- Make the broth: Place chicken, kombu (if using), shiitakes, onion, scallions, garlic, ginger, jalapeno, carrot, and cabbage in a large pot. Add enough water to cover. Bring to a boil.
- Reduce heat, and simmer, covered, for 1 hour. Strain into a pot, and reserve mushrooms and chicken; discard remaining solids. Skim fat from broth. Thinly slice mushrooms. Remove skin from chicken, then shred meat into 1-inch pieces. (Broth, mushrooms, and chicken will keep, covered and refrigerated, for up to 1 day.)
- Make the soup: Cook soba in a large pot of boiling water until soft but not mushy, about 7 minutes. Drain, and rinse with cold water. Toss soba in a large bowl with sesame oil.
- Add soy sauce and sake to broth, and bring to a boil. Add cabbage and carrot, and cook for 5 minutes. Add shrimp, and boil until cooked through, about 2 minutes. Peel shrimp, leaving tails intact, and reserve. Add reserved mushrooms and chicken and the tofu to the broth, and cook for 2 minutes.
- Divide mushrooms, chicken, soba, cabbage, carrot, and tofu among bowls. Top each with 2 or 3 shrimp. Spoon broth over each serving, and garnish with scallions. Serve with individual bowls of chile sauce.
COLD-BUSTING GINGER CHICKEN NOODLE SOUP
A spicy addition to a classic soup. I normally make this with a whole chicken and let it cook for an hour, remove the meat, and return the bones for another hour on their own, chicken breasts are used here for simplicity.
Provided by Coulter
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
- Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
- Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
- Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 32.7 g, Cholesterol 67.7 mg, Fat 5.8 g, Fiber 3.3 g, Protein 22.2 g, SaturatedFat 1.3 g, Sodium 948.5 mg, Sugar 5.5 g
CHICKEN SOBA NOODLE SOUP
A great homemade chicken soup with soba noodles.
Provided by TheCarl
Categories Chicken Noodle Soup
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
- At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
- Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.
Nutrition Facts : Calories 524.2 calories, Carbohydrate 91 g, Cholesterol 39.6 mg, Fat 7.7 g, Fiber 1.6 g, Protein 29.5 g, SaturatedFat 1.9 g, Sodium 2333 mg, Sugar 3.1 g
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