Gloomy Day Soba Noodle Soup Recipes

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SOBA NOODLE SOUP



Soba Noodle Soup image

A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth - dashi - that's as clear and glossy as beef consommé, not only salty and umami-complex but sweet as well. My favorite variety, tamago toji, is egg-topped. When it's made right, the egg is almost foamy, soft-scrambled and tender, deliciously flavored by the dashi, a bit of which it absorbs.

Provided by Mark Bittman

Categories     dinner, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt
3 cups lightly packed shaved bonito flakes
3/4 cup soy sauce, preferably light (not low-sodium but usukuchi)
1/4 cup mirin
2 tablespoons sugar
1 sheet nori
4 eggs
About 1 pound soba noodles
1/2 cup chopped scallions

Steps:

  • Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
  • Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
  • Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 4 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 2 grams, Sodium 3861 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN SOBA NOODLE SOUP



Chicken Soba Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small skinless, boneless chicken thighs
6 cups low-sodium chicken broth
6 slices fresh ginger, lightly smashed, plus 1 tablespoon finely grated
2 scallions, whites cut into 2-inch pieces and greens thinly sliced
Kosher salt and freshly ground pepper
1 cup sugar snap peas
3 carrots
1 9.5-ounce package soba noodles
4 ounces sliced shiitake mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons fresh lemon juice
Shichimi togarashi (Japanese seasoning) or Asian chili sauce, for topping

Steps:

  • Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
  • While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
  • Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
  • Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
  • Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

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