Soba Chicken Noodle Bowl
Uncooked soba noodles (100% buckwheat)
2 clove(s), medium, finely chopped
2 tsp(s), grated, peeled
Uncooked boneless skinless chicken breast(s)
12 oz, cut into 3/4-inch chunks
Fat-free reduced sodium chicken broth
Fresh shiitake mushroom
Low sodium soy sauce
½ cup(s), trimmed and cut diagonally into 1/2-inch-wide strips
Frozen baby peas
2 cup(s), thawed
Fresh baby spinach
2 medium, finely chopped
Dark sesame oil
- Cook noodles according to package directions. Drain and keep warm.
- Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.
- Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.
- Serving size: about 2 cups