Even in the dead of a hot, humid, southern summer, when I am sick, I will eat soup. Though not just any soup, but a miso based soup. Miso soup by itself is good, but sometimes you need a little more substance at dinner time. So what I wanted would be filling yet light. Of course, if it is quick to throw together then it might be almost perfect. I needed the soup that would fix everything…my icky cold and a hectic week at work.
Flu with 100 degree fever + Soup = Ready for a 10 mile bike ride
Bad Day at work + Soup = Not a care in the world
Like I said it is my never-fail cure-all, and I needed it now. So while looking for another new kitchen gadget and reading the latest Gastrokids article on the Williams-Sonoma website, I found a recipe for Chicken Soba Noodle Soup that I had to try.
I loved the broth. Lots of ginger! I was not able to find yellow miso, so I used white miso, which gave it a very light miso flavor. I did want something a little more pronounced, so next time I will not substitute. With the spinach, chicken, scallions, and soba noodles, the soups was filling, yet because of the broth it was still light and delicate. It was enough for H and I to have for dinner and still have some leftovers for lunch the next day.
If you happen to fall into the crowd that likes Udon, you could easily make that change. Personally, I prefer udon to soba, so next time we might switch the part of the soup. I added the slightest amount of soy sauce and of course my favorite, Japanese Red Pepper. I love the kick it adds to soups.
Adapted from Williams-Sonoma Collection Series, Soup , by Diane Rossen Worthington.
1/2 lb. dried soba noodles
4 cups chicken stock
2 cups water
1/4 cup yellow miso
1 tsp. peeled and grated fresh ginger
1 boneless, skinless whole chicken breast, about 1/2 lb., cut into small cubes
2 1/2 cups packed baby spinach leaves
2 green onions, white and light green portions, thinly sliced
soy sauce, to taste – I added 2 tsp.
Japanese Red Pepper Mix, to taste
1. Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about 4 minutes. Drain and set aside.
2. In a large saucepan over medium-high heat, whisk together the stock, water, miso and ginger. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about 3 minutes.
3. Add the chicken pieces and cook until the chicken is just opaque throughout, about 2 minutes. Add the spinach and cook until slightly softened but still bright green, about 1 minute. Add the green onions and cook for 1 minute more. Add soy sauce. Taste and adjust the seasonings.
4. Using tongs, divide the noodles evenly among warmed bowls and then ladle in the soup. Sprinkle with Japanese Red Pepper to add a little kick. Serve immediately.