Chicken Soba Noodle Soup – A flavorful broth is served with noodles, chicken, bok choy & mushrooms in a comforting soup that will warm you during chilly nights
Chicken Soba Noodle Soup
It’s been chilly here lately in Miami. Believe it or not, I am wrapping myself in a blanket while I blog. 3 things are the best warmers: coffee, tea, and soup.
This delicious Chicken Soba Noodle Soup is a one-pot meal comprised of a flavorful broth, tender chicken, soft noodles, shiitake mushrooms, and baby bok choy. Make a comforting bowl and call it a night.
I don’t know what’s my fascination with chopsticks, but the simple action of using them on a bowl of something makes me very happy. Maybe I’ve been watching too many sitcoms taking place in New York where people eat Chinese takeout all the time.
Believe it or not, this yummy Chicken Soba Noodle Soup takes less than 25 minutes from start to finish, so you can make it at the last minute.
I had some leftover Rotisserie chicken from a previous night and just shredded it with my hands and tossed them inside the soup. If you’re vegetarian, you can omit the chicken or simply substitute it with tofu.
I added a lot of Sriracha to my broth to make it both flavorful and spicy. You can add less if you want yours to be milder, but I highly recommend trying it a little spicy.
It makes a difference in the world. My favorite addition to this soup would be the baby Bok Choy. It gives such a great texture to the soup. A little chewy, a little crisp, and oh-so satisfying. Lastly, the shiitake mushrooms. What a combination with the rest of the ingredients.
If you’re chilly like me, have a bowl of Chicken Soba Noodle Soup and you’ll warm up in no time. Make sure to make extra for the next day. You will want to have it again and again.
Chicken Soba Noodle Soup
Ingredients
- 1 teaspoon Ginger grated
- 8 cups chicken or vegetable stock
- 1 Lb Cooked Chicken diced or shredded
- 3 tablespoons Soy Sauce
- 1 tablespoon Olive Oil
- 2 cloves Garlic grated
- 8 oz Shiitake mushrooms sliced
- 8 oz Portobello Mushrooms sliced
- 1 Baby Bok Choy chopped
- 1 Tablespoon Rice Wine Vinegar
- 1 Lb Soba Noodles uncooked
- 1-2 Tablespoons Sriracha
- Cilantro and Green Onion for Garnish
Instructions
- In a heavy soup pot, heat the olive oil on low heat
- Add the garlic and ginger. Cook until they soften. Stir often so they don't burn
- Throw in the mushrooms and stir until they reduce in size and soften. About 2-3 minutes
- Add the chicken, bok choy and mix
- Add the broth, soy sauce, sriracha, rice vinegar and soba noodles
- Simmer on medium low heat for about 15 minutes or until the noodles are soft
- Check for seasoning and make the necessary adjustments
- Garnish with green onions and cilantro (optional)
- Enjoy!
Nutrition
You may also like:
Vegetarian Spicy Sesame Noodles
Soba Noodles With Edamame And Spring Veggies
Is there any nutrition info gor this soup?
Yes, you should be able to see it now