SHREDDED CHICKEN AND SOBA NOODLE SOUP
This recipe combines Japanese buckwheat noodles, julienned carrots and radishes, cubed tofu, and shredded chicken -- all topped with a peppery garnish of watercress.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a medium stockpot, bring chicken stock to a simmer over medium heat. Add chicken breasts; return to a simmer. Reduce heat; simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.
- Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in soba noodles. Cook until soba is al dente according to package instructions. Drain; set aside.
- Remove the chicken meat from bones, and shred into bite-size pieces. Add tofu to simmering stock just until heated through. Season with salt and pepper.
- To serve, ladle stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress and cilantro.
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.
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
CHICKEN AND SOBA NOODLE SOUP
Make and share this Chicken and Soba Noodle Soup recipe from Food.com.
Provided by kitchenslave03
Categories Asian
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in Dutch oven over medium heat. Add carrot, celery, and onion; cook 5 min or til tender, stirring frequently. Add ginger, 1/4 t salt and garlic; cook 1 min, stirring constantly. Add 1/4 t salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat and simmer 1 hour. Remove chicken from pan and cool slightly.
- Remove chicken from bones. Shred meat with 2 forks. Add chicken to pan, bring to a boil. Add soba, cook 5 minute Stir in bok choy, reduce heat and simmer 3 minute Stir in 1/4 t salt, green onions, basil and pepper; cook 2 minute Remove from heat and stir in lime juice.
Nutrition Facts : Calories 149.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 22.8, Sodium 698.3, Carbohydrate 17.2, Fiber 2.2, Sugar 3.3, Protein 15.1
SOBA NOODLES WITH CHICKEN AND SNAP PEAS
A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It's a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
- Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
- Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
- While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
- Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 17 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 761 milligrams, Sugar 18 grams, TransFat 0 grams
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