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.
Ingredients
For the miso broth
3 cups water
1 pack of kombu dashi
1 ½ tablespoons soybean miso paste
1 cup napa cabbage, chopped
½ cup mushrooms, sliced
For the soba noodles
1 ½ bundles of soba noodle
¾ cup shredded cooked chicken
½ medium tomato, diced
1 teaspoon furikake rice seasoning
Directions:
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.
Notes
For the vegan version, leave out the chicken.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/03/10/asian-chicken-vegetable-noodle-soup/