Soba Noodle Soup Without Beech Mushrooms


Very frustrating.  The only reason I made this soup was so I could use these Beech mushrooms.  The soup is easy to put together, looks pretty in the bowl, and tastes more complicated than it is.  That’s right; it’s enchanting even without the mushrooms.  As for the mushrooms, I sautéed them in a little butter and sea salt.  A tip regarding the chicken broth; store bought unsalted chicken broth can be used for good soup or homemade chicken broth can be used for amazing soup.  You decide, good or amazing.  Hint: I went with amazing.  

8 cups homemade chicken broth or store bought
1 ½” peeled fresh ginger, sliced very thin
¼ thinly sliced scallion or leak (white and light green parts only)

4 ounces soba (Japanese buckwheat) noodles 

1 – 2 cups cooked chicken, shredded
Chinese chili sauce 
Soy Sauce
Asian sesame oil

Bring the chicken broth, ginger, and scallions to a simmer over medium heat.  Add pepper to taste and let the broth simmer for 10 minutes.   

Meanwhile, bring a large pot of water to boil and add the soba noodles.  Cook for 4 to 5 minutes or until just tender.  Drain the noodles. 

Next divide the chicken evenly into 4 bowls.  Distribute the soba noodles among the bowls and ladle the chicken broth on top.  Last, to each bowl add ½ teaspoon chili sauce and 1 teaspoon soy sauce.  Drizzle with sesame oil.  I leave the chili sauce, soy sauce, and sesame oil on the table so people can adjust the seasonings to their liking. 

(Makes 4 large servings)


About tinspring

Blogger, marketer, social media enthusiast, wife, mother, friend, secret geek - not always in that order.
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