Soba Noodle Soup Recipes

Steps:

• Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
• Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
• Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

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:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Put the bok choy in a colander and pour the noodles on top to drain and wilt the bok choy. Rinse under cold water, drain well and set aside.
• Meanwhile, heat the sesame oil in a medium saucepan over medium heat. Add the mushrooms, ginger and a pinch of salt. Cook, stirring, until the mushrooms soften and release their liquid, 3 to 5 minutes. Add 2 cups water, the chicken broth, soy sauce and chili-garlic sauce. Bring to a simmer and cook until slightly reduced, about 15 minutes; season with salt.
• Divide the noodles and bok choy among shallow bowls. Ladle the soup over the noodles. Top with the roast beef slices, scallion and sesame seeds. Serve with more chili-garlic sauce.

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!

Steps:

• Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
• At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
• Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

Steps:

• Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
• Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
• Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
• Per serving:
• Calories: 196
• Total fat: 3g
• Protein: 10g
• Fiber: 3g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 511mg

Steps:

• cook soba in boiling water for 4-5 minutes until done.
• meanwhile heat stock, soy, mirin, sugar, dashi to boil in a saucepan.
• add shrimp, cook for 2 minutes until cooked through.
• drain soba, divide between 2 bowls pour shrimp and soup over noodles, top with scallions, serve.