Soba With Chickenju And Green Onions Recipes

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SOBA NOODLES WITH GREEN ONION BROTH



Soba Noodles With Green Onion Broth image

I had a bunch of green onions that were getting wilty and a craving for Japanese noodles and eggs. This was a quick, easy and low fat fix to my craving!

Provided by Shana C

Categories     Japanese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

5 eggs
6 -8 ounces soba noodles
3 (14 1/2 ounce) cans chicken broth
1 bunch green onion, sliced
2 tablespoons dry sherry
1 teaspoon sugar
1/3 cup soy sauce
1 teaspoon jarred chopped gingerroot

Steps:

  • Cook soba noodles according to package directions, drain and rinse with cold water.
  • Bring chicken broth, dry sherry, sugar, soy sauce, ginger and about 3/4 of the green onions to a boil. Simmer while the egg is cooking.
  • Beat eggs in small bowl with a dash of soy sauce. Cook egg pancake in a covered omlette pan sprayed with Pam. Cut into slices.
  • Arrange some noodles and egg slices in an individual serving bowl and garnish with some of the remaining green onions. Cover with broth. Sprinkle hot pepper flakes on if desired.

Nutrition Facts : Calories 347.2, Fat 8.5, SaturatedFat 2.5, Cholesterol 264.4, Sodium 2809.6, Carbohydrate 39.3, Fiber 1, Sugar 3.9, Protein 23.7

SOBA WITH CHICKENJU AND GREEN ONIONS



Soba With ChickenJU And Green Onions image

Provided by Florence Fabricant

Categories     lunch, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

6 to 8 scallions
4 quarts water
1 pound soba (Japanese buckwheat noodles)
4 cups dashi made by dissolving 1 teaspoon instant dashi in 4 cups simmering water, or use 4 cups chicken stock
2 tablespoons dark soy sauce
1 1/2 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoon mirin (rice wine)
Salt to taste
1 pound boned, skinned chicken breast, cut in 3/4-inch squares
Ground sansho pepper or a mixture of cayenne and black pepper to taste

Steps:

  • Trim roots and outside leaves from scallions, halve or quarter them lengthwise, then cut them in 2-inch lengths. Set aside.
  • Bring the water to a boil and add noodles and boil until they are just tender, 6 to 8 minutes. Drain and rinse them well under cold running water to remove surface starch.
  • In a separate saucepan, heat the dashi or stock to a simmer. Add soy sauces, sugar, rice wine and salt. Simmer 5 minutes. Add chicken pieces and simmer about 10 minutes, skimming off any foam. Add scallions and cook 1 minute longer.
  • Reheat noodles by placing them in a sieve and immersing them in a pot of boiling water for 1 minute. Drain and divide the noodles among four deep bowls. Reheat broth and ladle it with the chicken and scallions over the noodles. Serve at once with pepper on the side.

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