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Soba Noodle Soup With Chicken, Tofu, and Bok Choy Recipe

Name: Soba Noodle Soup With Chicken, Tofu, and Bok Choy Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: Asian
Ingredients: 1 inch section fresh ginger, finely minced or grated on a microplane grater; 1 large bok choy, well rinsed, greens and stalks separated, sliced into thin ribbons; 1 pound dried soba noodles; 1 tablespoon vegetable oil; 1 teaspoon rice wine vinegar; 1 whole star anise; 1/2 block block extra-firm tofu , drained in the fridge on paper towels under a weight for several hours or overnight, cut into 1/2-inch dice; 1/4 cup thinly sliced scallion greens and light whites; 1/4 cup torn fresh cilantro leaves; 2 inch section fresh lemongrass, cut in half lengthwise and bruised with the back of a knife; 2 medium cloves garlic, finely minced or grated on a microplane grater; 3 medium chicken thighs; 3 tablespoons dark soy sauce; 6 cups homemade or store-bought low sodium chicken or vegetable stock; 7 medium shiitake mushrooms, caps very thinly sliced, stems discarded

Category
Soup
Cusine
Asian

What do you need?

How to make?

Ingredients

1 tablespoon vegetable oil

2 medium cloves garlic, finely minced or grated on a microplane grater

1 inch section fresh ginger, finely minced or grated on a microplane grater

2 inch section fresh lemongrass, cut in half lengthwise and bruised with the back of a knife

6 cups homemade or store-bought low sodium chicken or vegetable stock

3 tablespoons dark soy sauce

1 whole star anise

3 medium chicken thighs

7 medium shiitake mushrooms, caps very thinly sliced, stems discarded

1 large bok choy, well rinsed, greens and stalks separated, sliced into thin ribbons

1 teaspoon rice wine vinegar

1/2 block block extra-firm tofu for several hours or overnight, cut into 1/2-inch dice

1 pound dried soba noodles

1/4 cup thinly sliced scallion greens and light whites

1/4 cup torn fresh cilantro leaves

Directions

Heat oil in a large Dutch oven set over medium heat until shimmering. Add garlic, ginger, and lemongrass and cook, stirring, until aromatics are fragrant, about 1 minute. Add stock, soy sauce, anise, and chicken thighs and increase heat to high. Bring liquid to a boil then reduce heat to maintain a simmer and cook until chicken is just cooked through, about 10 minutes. Add shiitakes and sliced bok choy stems to soup and cook for 15 minutes sliced bok choy greens and cook until vegetables and chicken are tender, about 15 minutes longer. Remove chicken and let cool slightly, then shred into bite-sized pieces with your fingers. Return to soup. Add vinegar, tofu, and noodles to soup and cook until noodles are cooked . Season soup to taste with more soy sauce, vinegar, or salt, garnish with scallions and cilantro, and serve.