This Chicken Soba Noodle Soup is a warm hug in a bowl! It features tender chicken, slurpy soba noodles, and colorful veggies swimming in a tasty broth that’s sure to make your heart smile.
Making this soup is easy! I love to add my favorite mushrooms and spinach for extra flavor. Plus, it always feels great to enjoy a cozy bowl on chilly days. Yum!
Key Ingredients & Substitutions
Soba Noodles: These buckwheat noodles are key for their nutty flavor. If you can’t find them, whole wheat spaghetti works as a substitute, though the flavor will differ slightly.
Chicken: Boneless, skinless chicken breasts are a great choice. You could use thighs for juiciness or even tofu for a vegetarian option.
Chicken Broth: Store-bought broth is convenient, but homemade is always better if you have time! Use vegetable broth for a vegetarian version.
Miso Paste: While this adds depth, if you don’t have any, a splash of soy sauce can work in a pinch, although it may alter the flavor.
Spinach or Wakame: Fresh spinach is easy and nutritious, but dried wakame gives an authentic flavor. You can also use kale or bok choy if that’s what you have on hand.
How Do You Ensure Flawless Cooking of Soba Noodles?
Cooking soba noodles properly is crucial for the right texture. Here’s how to get it just right:
- Boil water and add a pinch of salt before adding the soba noodles.
- Follow package instructions, usually 4-5 minutes. Keep an eye on them as they can overcook quickly.
- When done, drain and rinse them under cold water. This stops the cooking process and prevents them from becoming gummy.
This step ensures your noodles are perfectly tender, making them a joy to eat!
What’s the Best Way to Cook Chicken for This Soup?
Cooking chicken for this soup requires some attention. Here’s a simple guide:
- Season your chicken breasts with salt and pepper before cooking.
- Using sesame oil gives a nice flavor, so heat it until shimmering but not smoking.
- Cook for about 5-6 minutes per side, depending on thickness. Make sure it’s golden brown and cooked through (internal temp should reach 165°F).
- Let the chicken rest for a few minutes before slicing to keep it juicy.
This method keeps the chicken delicious and tender, perfect for topping your noodle soup!
How to Make Chicken Soba Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 oz soba noodles
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional for depth)
- 1 tbsp sesame oil
- 1-inch piece ginger, sliced
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 3 cups fresh spinach or wakame seaweed
- 2 red chilies, thinly sliced (adjust to taste)
- 2 soft boiled eggs, halved
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Chicken Soba Noodle Soup takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes cooking the noodles and chicken, and another 20 minutes making the broth and bringing everything together. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Cooking the Soba Noodles:
Start by bringing a large pot of water to a boil. Once boiling, add the soba noodles and cook them according to the package instructions, which is usually around 4-5 minutes. When they’re done, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.
2. Cooking the Chicken:
While the noodles are cooking, season the chicken breasts with salt and pepper. Heat the sesame oil in a skillet over medium-high heat. Cook the chicken breasts for about 5-6 minutes on each side, until they’re golden brown and cooked through. Make sure to check that they reach an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and let it rest for a few minutes, then slice it thinly.
3. Making the Broth:
In a large pot, combine the chicken broth, water, sliced ginger, minced garlic, soy sauce, and miso paste (if using). Bring this mixture to a simmer and let it cook for about 10 minutes so the flavors can meld beautifully.
4. Adding the Greens:
Add the spinach or wakame seaweed to the broth and let it cook until it has wilted, which should take about 2 minutes. The addition of greens will brighten up your soup!
5. Assembling the Soup:
To serve, divide the cooked soba noodles into bowls. Ladle the hot broth with the greens over the noodles.
6. Finishing Touches:
Now, take your sliced chicken breasts and arrange them over the noodles in each bowl. Top each bowl with a halved soft boiled egg for that perfect touch.
7. Garnishing:
Finally, sprinkle the soup with the sliced red chilies and green onions. Don’t forget to add the toasted sesame seeds for a delightful crunch!
8. Serve and Enjoy:
Your Chicken Soba Noodle Soup is ready to be enjoyed! Serve it hot, grab some chopsticks, and dig in!
Can I Use Whole Wheat Noodles Instead of Soba?
Yes, you can use whole wheat spaghetti or any other noodle you prefer. Keep in mind that the flavor and texture may differ slightly, but it will still be delicious!
Can I Make This Soup Vegetarian?
Absolutely! Replace the chicken with tofu or additional vegetables, and use vegetable broth instead of chicken broth. You can also enhance the flavor with mushrooms or other hearty veggies.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or in the microwave. If the noodles absorb too much brothy goodness, consider adding a splash of water or broth when reheating.
What Can I Substitute for Miso Paste?
If you don’t have miso paste on hand, a little extra soy sauce will work as a substitute, although the flavor will be less complex. Alternatively, you can use a splash of tahini for a different depth of flavor!
