Mushroom, Chicken & Soba Noodle Soup
05
Oh, soups and stews, how I love thee. Every year, I make all my staple soups and manage to try another 5-10 varieties, too. Soups are so easy to make, and the combinations really are endless. Plus, ones like these can be on the table in 30 minutes or less. Works for me!
This is essentially an Asian chicken noodle soup, similar to the light Asian chicken noodle soup I posted last year, which I also love. Both have a light broth with chicken and noodles, but the former soup is a bit brighter and crisper, while this one is much more earthy and filling, thanks to the buckwheat/soba noodles and shiitake mushrooms. Both soups are great in their own right, and I’d really be hard pressed to pick a favorite of the two. I guess it depends on your mood!
I had to take pictures of the leftovers (thanks a lot daylight saving time; like it’s not bad enough I have a kid waking up at 5am every morning, now I can’t even take dinner pictures any more), so the broth is a little darker than it actually looks the day you’re making it. It’s actually a very light broth (both in color and in flavor). But, as I mentioned, this soup is actually quite filling, so don’t let that fool you.
So tell me, are there any other soups I should add to my “to try” list this fall/winter?
Mushroom, Chicken, and Soba Noodle Soup
Adapted from Kitchen Confidante via Annie’s Eats
1 Tbsp. vegetable or canola oil
3/4 lb. shiitake mushrooms, tough stems trimmed and sliced
4 scallions, green and white parts separated
3 cloves garlic, minced
1 knob (1″) ginger, peeled and grated
5 cups chicken broth
2 cups water
6 oz. soba noodles
2 cups cooked, shredded chicken
12 oz. bok choy, end trimmed and chopped
1 lime, juiced
1 Tbsp. low-sodium soy sauce
In a stockpot over medium heat, heat the canola oil. Add the mushrooms, white parts of the scallions, garlic and ginger. Season lightly with salt and cook until the mushrooms are soft, about 5 minutes. Add the chicken broth and water and bring to a boil.
Add the soba noodles and cook for 5 minutes. Stir in the shredded chicken and bok cho, cooking for about 2 minutes more, until bok choy is slightly wilted and noodles are thoroughly cooked. Stir in the lime juice and soy sauce. Season to taste with salt and pepper. Ladle into bowls and top with scallions greens.
I have barely eaten ANY soups this fall/winter yet because of marathon training and needing to eat tons of carbs at every sitting! Arrgh. After my race this coming weekend, I am SO getting into soups! This one sounds fabulous. Love the Asian flavors!
I like to make an easy chicken and “dumplings” soup where I add bits of biscuit or crescent roll dough to the broth. Chicken broth, a rotisserie chicken, vegetables and a pinch of whatever seasoning you prefer is all it takes. Just drop the dough into the broth once it is simmering, and allow it to cook for 15 to 20 more minutes. On another note, there is a restaurant where I live that makes a great soup with coconut milk, curry and shrimp. I would love to find a recipe for that one!
We are in love with soba noodles, but I haven’t made a soup with them yet. I’ll have to do so because this looks lovely!
Shiitake mushrooms always provide an excellent, earthy flavour and the combination of flavours in this soup are amazing! Thanks for sharing…
-Shannon
I love this assortment of flavors–so clean and healthy. This would be a perfect contribution to the Shine Supper Club this month–we’re celebrating a return to sane eating with delicious healthy recipes. Hope you’ll join us!