This Chicken Soba Noodle Soup is warm and comforting, packed with tender chicken, colorful veggies, and slurpy soba noodles. It’s like a hug in a bowl!
I just love how quick it is to make on a busy day. Plus, who can resist twirling those noodles? It’s soup time, folks! 🍜
Key Ingredients & Substitutions
Soba Noodles: These Japanese buckwheat noodles bring a unique texture and nutty flavor. If you can’t find soba noodles, use whole wheat spaghetti or udon noodles as alternatives.
Chicken: I recommend boneless thighs—juicy and flavorful! If you’re looking for a lighter option, chicken breasts work well too. For a veggie version, try tofu or chickpeas.
Miso Paste: Miso adds depth to the broth. If you don’t have it on hand, a splash of soy sauce could work in a pinch, or you can omit it entirely if you’re avoiding fermented foods.
Mushrooms: Shiitake mushrooms are my favorite for their rich flavor, but any mushrooms will do. If you’re not a fan, consider adding sliced bell peppers or carrots instead.
Spinach or Bok Choy: Fresh spinach wilts quickly and brings a vibrant color. If you can’t find it, try Swiss chard or kale which are great substitutes!
How Do I Achieve the Best Flavor in the Broth?
The broth is the heart of the soup, so getting it right is essential. Here’s how to make it shine:
- Start by sautéing garlic and ginger in oil to release their natural flavors.
- Add the chicken, and don’t rush this step—searing them gives a nice flavor base.
- Once the chicken is cooked, shredding it and returning it to the pot allows the flavors to meld.
- Stir in soy sauce and miso carefully to avoid clumps, ensuring an even taste.
- Let the soup simmer to allow all the ingredients to develop a rich and harmonious flavor.
Also, feel free to taste along the way! Adjust saltiness or add more ginger if you want a kick!
Chicken Soba Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 oz soba noodles
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional for extra depth)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (shiitake or cremini preferred)
- 2 cups fresh spinach or baby bok choy
- 3 green onions, thinly sliced (reserve some for garnish)
- 1 tsp toasted sesame seeds (for garnish)
- Salt and pepper to taste
- Optional: 1 tsp sesame oil for finishing
How Much Time Will You Need?
This delightful Chicken Soba Noodle Soup will take about 30 minutes from start to finish! You’ll need around 10 minutes for prep and about 20 minutes for cooking. It’s a speedy and satisfying meal perfect for any day!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the soba noodles according to the package instructions. Once they’re done, drain them and give them a quick rinse under cold water. Set them aside; this helps stop the cooking process and keeps the noodles from clumping together.
2. Sauté the Aromatics:
In a large pot, heat up the vegetable oil over medium heat. Once it’s hot, add the minced garlic and grated ginger. Sauté for about 1 minute until you can smell the wonderful aroma—this step is key for flavor!
3. Brown the Chicken:
Add the chicken breasts or thighs to the pot. Sear them on both sides for about 3 minutes each until they’re lightly browned. They don’t have to be cooked through at this stage, so don’t worry if they’re still a bit pink inside.
4. Make the Broth:
Pour in the chicken broth and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes or until the chicken is fully cooked. Your kitchen will start smelling fantastic!
5. Shred the Chicken:
Take the chicken out of the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot; it will soak up all that delicious broth.
6. Flavor It Up:
Stir in the soy sauce and miso paste until everything is well combined. Miso adds a lovely depth to the soup, but feel free to skip it if you prefer!
7. Cook the Mushrooms:
Add the sliced mushrooms to the pot and cook for about 5 minutes until they’ve softened. These will add a nice texture and earthy flavor.
8. Add Greens:
Next, toss in the fresh spinach or bok choy and stir just until they are wilted—this should take no longer than a minute or two. We want them to stay vibrant and full of nutrients!
9. Combine Everything:
Gently add the cooked soba noodles into the pot and heat everything through for about 2 more minutes. Stir gently to combine all the flavors!
10. Final Seasoning:
Give the soup a taste and add salt and pepper as needed. If you like, drizzle a bit of sesame oil over the top for an extra burst of flavor.
11. Serve It Up:
ladle the hot soup into bowls and garnish with the sliced green onions and toasted sesame seeds. Enjoy your warm and cozy Chicken Soba Noodle Soup!
This soup is not just tasty but also comes together pretty quickly. Perfect for a weeknight meal or anytime you need a little comfort! 🍜
Can I Use Different Noodles in This Soup?
Absolutely! While soba noodles are traditional, you can substitute them with any noodles you prefer, such as rice noodles or whole wheat spaghetti. Just adjust the cooking time according to the package instructions for those noodles!
What Can I Substitute for Miso Paste?
If you don’t have miso paste, you can add an extra splash of soy sauce for umami flavor. You can also try using tahini or even a few tablespoons of vegetable broth to maintain moisture without the fermented taste!
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb some broth, so if you find it thickens, just add a splash of water or broth when reheating to loosen it up.
Can I Make This Soup Vegetarian?
Definitely! Just swap out the chicken for tofu or tempeh and use vegetable broth instead of chicken broth. You can also add more vegetables to make it heartier!
