Soba in chicken broth

10 cups

Ingredients

Quantity Ingredient
8 ounces Dried soba noodles
8 cups Homemade chicken broth
1 tablespoon Finely grated fresh ginger
¼ pounds Fresh shiitake mushrooms, stems removed, slivered (about 1 cup)
2 tablespoons Sake or mirin
2 tablespoons Tamari or reduced-sodium soy sauce
1 tablespoon Rice-wine vinegar
2 tablespoons Miso paste
1 cup Packed spinach leaves, washed, dried & coarsely chopped
4 Scallions, finely chopped
¼ cup Grated daikon radish

Directions

In large pot, bring at least 3 qts water to a boil. Slowly add soba. When water returns to a boil, add ½ c cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total.) Drain and rinse well, working your fingers through the strands to separate them. Set aside. Combine chicken broth and ginger in the large pot and bring to a boil.

Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat.

Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon.

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