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 take out 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 with my hands and tossed them inside the soup. If you’re vegetarian, you can omit the chicken or simply substitute 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 the difference in the world. My favorite addition to this soup would definitely 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.
- 1 teaspoon of Ginger grated
- 8 cups chicken or vegetable stock
- 1 Lb . of Cooked Chicken diced or shredded
- 3 tablespoons of soy sauce
- 1 tablespoon of Olive Oil
- 2 cloves medium garlic grated
- 8 oz of shiitake mushrooms sliced
- 8 oz of Portobello mushrooms sliced
- 1 baby bok choy chopped
- 1 Tablespoon rice wine vinegar
- 1 Lb . of Soba Noodles uncooked
- 1-2 Tablespoons of Sriracha
- Cilantro and Green Onion for Garnish
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)