Soba chicken noodle bowl
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Comfort food redefined! This noodle bowl, ready in about 30 minutes, is a Japanese-inspired delight that may become your favorite chicken noodle soup. Rich in flavor, the broth is fortified with tender chicken, shiitake mushroom umami, briny soy sauce and a calming ginger presence. Each bowl is veggie-packed with spinach, snow peas, scallions and peas the pop against the earthy colors of the broth and noodles. The generous six-portion yield, makes this a great recipe for entertaining. Soba noodles are quick and easy to cook, and have a unique nutty flavor from the buckwheat from which they are made. Most supermarkets carry these thin noodles in their international isle. If yours does not, try a health food store or Asian market.


Ingredients
Uncooked soba noodles (100% buckwheat)
6 oz
Canola oil
2 tsp
Garlic
2 large clove(s)
Fresh ginger
2 tsp
Uncooked boneless skinless chicken breast(s)
12 oz
Reduced-sodium chicken broth
4 cup(s)
Water
2 cup(s)
Fresh shiitake mushroom
5 oz
Low sodium soy sauce
0.25 cup(s)
Snow peas
0.5 cup(s)
Frozen baby peas
0.5 cup(s)
Fresh baby spinach
2 cup(s)
Uncooked scallion(s)
2 medium
Dark sesame oil
2 tsp
Instructions
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
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