Chicken and Soba Noodle Soup

As promised, readers, here come the healthy recipes.  This one make a great weeknight meal since it took virtually no time to prepare and cook.  I think I had this light, yet filling bowl of soup on the table in 20 minutes flat.  I enjoyed it very much, especially as a break from all the rich and heavy foods the holiday season can bring.

Chicken and Soba Noodle Soup

adapted from www.williams-sonoma.com

printer-friendly recipe

Ingredients:

3/4 lb. dried soba (buckwheat) noodles

6 c. low-sodium chicken broth

2 c. water

1⁄4 c. yellow or white miso

1 1/2 tsp. peeled and grated fresh ginger

2 cloves garlic, minced or pressed

2 boneless, skinless whole chicken breast, cut into thin strips

2 c. packed baby spinach leaves (I used one whole bag)

3 green onions, white and light green portions, thinly sliced 

freshly-ground black pepper, to taste

Directions:

1.  Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about four minutes. Drain and set aside.

2.  Reduce heat to medium high and whisk together the stock, water, miso, ginger, and garlic. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about three minutes.

3.  Add the chicken strips and cook until just opaque throughout, about two minutes. 

4.  Add the spinach and cook until slightly softened but still bright green, about one minute. Add the green onions and cook for one minute more. Taste and adjust the seasonings.

5.  Using tongs, divide the noodles evenly among warmed bowls.  Ladle the soup on top of the noodles. Serve immediately. Serves four as a main course.

one year ago: Katie’s REAL hummus and Elly’s chicken gyros

two years ago: chicken piccata