Gingered Chicken Soup With Soba And Vegetables Recipes

SKINNY GINGER CHICKEN NOODLE SOUP

Steps:

• In a Dutch oven cook chicken, half at a time, in hot oil just until browned. Drain off fat. Return all of the chicken to Dutch oven. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
• Add uncooked noodles to soup. Return to a boil; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until noodles are tender.
• Meanwhile, prepare peas according to package directions. Stir peas into soup just before serving. If desired, serve with additional soy sauce.
• Slow-Cooker Directions: In a large skillet cook chicken, half at a time, in hot oil just until browned. Using a slotted spoon, transfer chicken to a 3 1/2- to 4-quart slow cooker. Add carrots, chicken broth, the water, rice vinegar, the 1 tablespoon soy sauce, ginger, and pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
• If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 10 to 15 minutes more or until noodles are tender. Prepare peas according to package directions. Add peas to soup and serve as above.

CHICKEN SOBA NOODLE SOUP

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.

SOBA SOUP WITH CHICKEN, SHRIMP, AND VEGETABLES

Steps:

• Make the broth: Place chicken, kombu (if using), shiitakes, onion, scallions, garlic, ginger, jalapeno, carrot, and cabbage in a large pot. Add enough water to cover. Bring to a boil.
• Reduce heat, and simmer, covered, for 1 hour. Strain into a pot, and reserve mushrooms and chicken; discard remaining solids. Skim fat from broth. Thinly slice mushrooms. Remove skin from chicken, then shred meat into 1-inch pieces. (Broth, mushrooms, and chicken will keep, covered and refrigerated, for up to 1 day.)
• Make the soup: Cook soba in a large pot of boiling water until soft but not mushy, about 7 minutes. Drain, and rinse with cold water. Toss soba in a large bowl with sesame oil.
• Add soy sauce and sake to broth, and bring to a boil. Add cabbage and carrot, and cook for 5 minutes. Add shrimp, and boil until cooked through, about 2 minutes. Peel shrimp, leaving tails intact, and reserve. Add reserved mushrooms and chicken and the tofu to the broth, and cook for 2 minutes.
• Divide mushrooms, chicken, soba, cabbage, carrot, and tofu among bowls. Top each with 2 or 3 shrimp. Spoon broth over each serving, and garnish with scallions. Serve with individual bowls of chile sauce.