Asian Chicken Soup with Soba Noodles

4.7 (7 ratings)

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Ingredients

8 ounces soba noodles (cooked according to package directions)
4 cups chicken broth (low sodium)
1/2 cup scallions (sliced & reserve 2 tbs for garnish)
1 tablespoon sugar
2 tablespoons ginger (minced)
1 tablespoon chili garlic paste
1/4 cup rice wine vinegar
1/4 cup soy sauce (low sodium)
2 tablespoons mirin (or sherry cooking wine)
2 tablespoons sesame oil
12 ounces boneless chicken breast (sliced thin)
4 cups napa cabbage (shredded)
3 cups red cabbage (shredded)
fresh cilantro, lime wedges, Sriracha and thinly sliced onion (optional, to serve)

1
Prepare soba noodles according to package instructions and set aside.
2
Bring chicken broth to a boil in a large soup pot.
3
Meanwhile, wisk together scallions, sugar, ginger, chili garlic paste, vinegar, soy, mirin and sesame oil in a small bowl.
4
Once broth comes to a boil, add scallion soy mixture, sliced chicken breast and cabbage. Bring to a boil and let simmer for 3 minutes or until chicken is cooked through.
5
Divide soba evenly into 4 bowls and pour soup on top. Garnish with remaining scallions and serve with lime wedges, Sriracha, onion and cilantro if you wish.