Soba Chicken Noodle Bowl

Soba Chicken Noodle Bowl Recipe

Combine 1/3 cup mirin, 2/3 cup shoyu, 4 cups chicken broth, and 4 cups water in a saucepan and bring to a simmer.

In another saucepan, cook 14 ozs. soba noodles according to package.

To broth, add 2 cups cooked, cubed chicken (or 14 ozs. cubed silken tofu) and simmer 5-10 minutes. Add drained and cooked soba noodles and 1 cup sliced oyster or enoitake mushrooms, and let simmer until warm, then shut off heat. Ladle into individual serving bowls and top with sliced scallions, sesame seeds, hijiki or wakame, if desired. Enjoy!

For a more authentic taste, replace up to 3 3/4 cups of chicken stock with first dashi stock (or same amount of water and 2 1/2 tsp. dashi-no-moto), increase mirin to 2/3 cup, and add 1 oz. kezuri-bushi.

This recipe may be spiced up with 1 tsp. wasabi paste, well-dissolved.

Good Eating,

Recipe courtesy Dinner Table Breakfast Is Ready Menu