| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound small skinless, boneless chicken thighs
- 6 cups low-sodium chicken broth
- 6 slices fresh ginger, lightly smashed, plus 1 tablespoon finely grated
- 2 scallions, whites cut into 2-inch pieces and greens thinly sliced
- Kosher salt and freshly ground pepper
- 1 cup sugar snap peas
- 3 carrots
- 1 9.5-ounce package soba
- 4 ounces sliced shiitake mushrooms
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lemon juice
- Shichimi togarashi (Japanese seasoning) or Asian chili sauce, for topping
Instructions
- 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 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.
Nutrition Facts
| Calories | 520 |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 76 milligrams |
| Sodium | 1292 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 3 grams |
| Sugar | 4 grams |
| Protein | 44 grams |
Reviews
Delicious and easy!
This was my first foray into using Japanese seasoning and soba noodles which I bought for this recipe. The Shichimi togarashi has some heat, which I liked, and a pleasant flavor that is unique to itself. The noodles were some of the best soup noodles I have ever had and will become a staple in my pantry. I really liked this dish, but I found that the noodles soaked up quite a lot of the broth, so I had to add more as it cooked. I doubled the amount of scallions.
I tried this tonight. It was good, but I am going to make some tweaks:
1) I didn’t feel there was enough broth, so I am going to use 8 cups of stock instead of 6.
2) I am going to increase the scallion and ginger by about 50% as well as adding some smashed garlic.
3) I am going to simmer the garlic, ginger and scallion about a half hour before I add the chicken to give more time for those ingredients to infuse the stock.