Chicken & Soba Noodle Soup

By Peggie

Ingredients

• 1/2 lb (250 g) dried soba noodles
• 4 cups (32 fl oz/1 L) chicken stock or prepared broth
• 2 cups (16 fl oz/500 mil) water
• 1/4 cup (2oz/60g) yellow miso
• 1 tsp peeled and grated fresh ginger
• 1 skinless, boneless whole chicken breast, about 1/2 lb, cut into thin strips
• 2 ups (2oz/60g) packed baby spinach leaves
• 2 green onions, including tender green parts, thinly sliced

Preparation

Step 1

Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about 4 minutes. Drain and set aside.

In a large saucepan over medium-high heat, combine the stock, water, miso, and ginger. Whisk together and bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about 3 minutes.

Add the chicken strips and cook until the chicken is just opaque throughout, about 2 minutes. Add the spinach and cook until slightly softened but still bright green, about 1 minute. Add the green onions and cook for 1 minute longer. Taste and adjust the seasoning as desired.

Using tongs, divide the noodles evenly among warmed bowls and then ladle in the soup. Serve immediately

Variation Tip: Turkey strips may be used in place of chicken

Makes 4-6 servings