Gloomy Day Soba Noodle Soup Recipes

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

Steps:

• Set a medium soup pot over medium-low heat. When hot, add the olive oil. Add the garlic, turmeric, and crushed red pepper. Cook, stirring, for about 1 minute, until the garlic is just fragrant and softened. Add the broth, coconut milk, ginger, soba noodles, and 1/4 teaspoon salt.
• Increase heat to high. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for about 8 minutes, until the noodles are cooked through.
• Taste and add additional salt if desired. Scoop into bowls and top with a bit (or a lot) of Sriracha sauce if desired.

Steps:

• Bring 6 cups of water to a boil in small pot or saucepan. Remove the plastic or paper band from the bundle of noodles and add the uncooked soba to the boiling water, stirring occasionally with a fork or chopsticks to keep the noodles from sticking to each other. Boil on medium to medium-low heat for 4-5 minutes. Drain noodles into a strainer over the sink, then run cold water over noodles to prevent further cooking. Shake strainer to get as much water as possible off the noodles. If you have sesame oil, drizzle a small amount over the noodles to keep them from sticking and to add a toasty nutty flavor and use your fork or chopsticks to stir a little to distribute the oil. Set aside.
• In the same emptied small pot or saucepan, heat vegetable broth over high heat to boiling. Lower heat to medium-low.
• If you're not using egg, skip over to the next step. If you're using egg, crack the egg into the broth and allow to cook at a low boil. To keep the egg yolk intact, don't agitate the egg and keep soup at a low simmer until egg is firm. You can also use your fork or chopsticks to poke the yolk or stir the egg around in the broth if you want an egg-drop style soup. Cook just long enough for the egg whites and yolk to be cooked.
• If you're not using tofu, skip over to the next step. If you're using tofu, cut it up into small to medium cubes and add to the broth and bring to a boil.
• Add up to 1/3 cup vegetables to the broth, depending on how much you want in your meal. Once it boils again, reduce heat to simmering for a few minutes. You basically want to heat it long enough so that the vegetables are not frozen. When it's done, turn off the heat.
• Stir in soy sauce, salt and pepper to taste. Put the soba into a big noodle bowl. If you have green onion, chop and use the green parts only and sprinkle on top of the noodles. Pour the soup and its contents over your noodles. Sprinkle the ground sesame seeds on top and enjoy while it's hot!