This is my own recipe for Soba Noodle Soup. It is fabulous and healthy for these lingeringly chilly early spring days. And, the combination of flavors gives it a very satisfying umami, or savory taste.
Soba Noodle Soup
Serves: 2, as a meal
- 3-4 boneless, skinless chicken thighs
- Avocado oil spray, as needed
- 4 carrots, sliced
- 1 bunch sliced green onions, divided
- 2 Tbs. chicken base, to taste
- 1-2 tsp. Hoisin sauce
- 1-2 Tbs. soy sauce or Bragg’s Aminos, to taste
- 4 oz. Soba noodles (buckwheat pasta found in the Asian section of a grocery store)
- 4 oz. mushrooms, diced
- 1 bunch baby bok choy (chop larger leaves, and leave several small leaves whole for presentation)
Prepare chicken thighs: I cooked mine in a frying pan with avocado oil spray till browned on each side and cooked through. After cooking, slice the chicken thighs thinly, and set aside.
Spray avocado oil in a medium size stock pot, and add the sliced carrots and 2/3 of the sliced green onions. Sauté till carrots are slightly softened.
Add 2 quarts of boiling water, along with 2 Tbs. of chicken base. I use Zoup Chicken Base with Bone Broth.
Add 1-2 tsp. of Hoisin sauce and 1-2 Tbs. of soy sauce or Bragg’s Aminos.
Bring mixture back to a boil, and add soba (buckwheat) noodles, diced mushrooms, chicken, and chopped bok choy. When noodles are tender, add the reserved baby bok choy whole leaves.
Serve in bowls topped with a whole bok choy leaf and the remaining sliced green onions.