Soba Noodle Soup with Chicken, Tofu, and Bok Choy

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, drained in the fridge on paper towels under a weight 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

1. Set a large Dutch oven over medium heat and warm the oil until it shimmers. Stir in the garlic, ginger, and lemongrass, and cook until they smell bright and fragrant, about 1 minute. Pour in the stock and soy sauce, then add the anise and chicken thighs. Turn the heat to high and bring the broth to a boil, then lower the heat so it settles into a simmer. Cook until the chicken is just done, about 10 minutes.
2. Stir the shiitakes and sliced bok choy stems into the soup and cook for 15 minutes, then add the sliced bok choy greens and keep cooking until the vegetables and chicken are tender, about 15 minutes longer. Lift out the chicken and let it cool a bit, then pull it into bite-sized pieces with your fingers and add it back to the pot. Stir in the vinegar, tofu, and noodles, and cook until the noodles are done, checking the package for the timing. Taste the soup and adjust with more soy sauce, vinegar, or salt, then finish with scallions and cilantro and serve.