Soba Chicken Noodle Bowl

Total Time
35 min
10 min
15 min


uncooked soba noodles (100% buckwheat)

6 oz

canola oil

2 tsp

garlic clove(s)

2 large clove(s), finely chopped

ginger root

2 tsp, grated, peeled

uncooked boneless skinless chicken breast(s)

12 oz, cut into 3/4-inch chunks

reduced-sodium chicken broth

4 cup(s)


2 cup(s)

fresh shiitake mushroom

5 oz

low sodium soy sauce

¼ cup(s)

snow peas

½ cup(s), trimmed and cut diagonally into 1/2-inch-wide strips

frozen baby peas

½ cup(s), thawed

fresh baby spinach

2 cup(s)

uncooked scallion(s)

2 medium, finely chopped

dark sesame oil

2 tsp


  1. Cook noodles according to package directions. Drain and keep warm.
  2. 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.
  3. 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.
  4. Serving size: about 2 cups


Look for thin soba buckwheat noodles in the Asian aisle of supermarkets and natural food stores or in Asian grocers.

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