Shredded chicken, vegetables, and soba noodle served in a miso based broth. This Asian twist to Chicken and Vegetable Noodle Soup is delicious and easy to make.
Just less than a week until I turn 28. So I think it’s time to start celebrating a little early with some of my favorite foods, right?
Sidenote: I’m actually watching the Bachelor season finale as I’m writing this post. Is anyone else as addicted to that show as I am? It’s a guilty pleasure.
If you haven’t noticed yet, I love soba noodles, and I like to incorporate them in as many recipes as possible. They’re healthy and super easy to make.
This particular soup incorporates the idea of a comforting chicken noodle soup with Asian flavors. Loaded with napa cabbage, tomatoes, shredded chicken, and soba noodles, this Asian Chicken and Vegetable Noodle soup is a delicious way to keep yourself (and your family) warm as winter slowly melts away into spring.
If you’re a fan of miso soup, then you’ll definitely be a fan of this Asian version of chicken noodle soup.
In Japanese cooking, there are two important ingredients to soup – dashi and miso. You can click on the links to find out more from Nami at Just One Cookbook, who specializes in Japanese food on her blog. They both add unique flavor to the broth. For this recipe, I used kombu dashi, which is made from kelp instead of bonito fish. The seasoning made from kelp can be used for vegetarian/vegan soups, which was an option I wanted. You can use either for the soup base. As for miso, there are many different kinds too, but I used soybean miso so that it can be used for vegan and vegetarian recipes.
To create the miso broth, add one package of kombu dashi to 3 cups of hot water and 1 ½ tablespoon of miso paste to a medium sized pot over medium to high heat. I only put 1 ½ tablespoons, but you can add more if you feel that the broth needs more flavor. Stir to evenly incorporate the ingredients.
Now, add the chopped napa cabbage and mushrooms. Cook them until they become soft.
In a separate pot, cook the soba noodles. I prefer to cook my noodles in a separate pot so that one, the soup doesn’t become a murky color, and two, there’s less of a chance that the noodles become overcooked. Once the noodles are al dente (yes, I know that’s Italian!), drain the noodles and run them under cold water to prevent them from continuing to cook. Place the noodles into two bowls.
Pour the soup over the noodles. You’ll have extra soup left over, but I find that the soba noodles tend to soak up the soup so you might want to pour in the extra soup later. Top the noodles with diced tomatoes and shredded chicken. Sprinkle the top of the bowl with furikake rice seasoning for extra flavor.
Serve the soup warm.
If you try this recipe, or any of my other recipes, tag your photos with #cookingwithawallflower. I’d love to see your photos!
- 3 cups water
- 1 pack of kombu dashi
- 1 ½ tablespoons soybean miso paste
- 1 cup napa cabbage, chopped
- ½ cup mushrooms, sliced
- 1 ½ bundles of soba noodle
- ¾ cup shredded cooked chicken
- ½ medium tomato, diced
- 1 teaspoon furikake rice seasoning
- In a medium sized pot, add water, one pack of kombu dashi, and soybean miso paste over medium to high heat. Stir the ingredients to evenly incorporate the dashi and the miso paste. Once the soup comes to a boil, add the napa cabbage and mushrooms. Cook them until the vegetables are soft.
- In a separate pot, cook the soba noodles in hot water for about 5-6 minutes or until the noodles are al dente. Remove the noodles from heat, drain them, and run them through cold water to prevent them from continuing to cook. Divide the noodles in half and place them into two bowls.
- Pour the broth over the noodles.
- Top the noodle soup with shredded cooked chicken and diced tomatoes. Then sprinkle with furikake rice seasoning.
- Serve the noodle soup warm.