Soba Soup With Chicken Shrimp And Vegetables 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:

• Make the broth: Place chicken, kombu (if using), shiitakes, onion, scallions, garlic, ginger, jalapeno, carrot, and cabbage in a large pot. Add enough water to cover. Bring to a boil.
• Reduce heat, and simmer, covered, for 1 hour. Strain into a pot, and reserve mushrooms and chicken; discard remaining solids. Skim fat from broth. Thinly slice mushrooms. Remove skin from chicken, then shred meat into 1-inch pieces. (Broth, mushrooms, and chicken will keep, covered and refrigerated, for up to 1 day.)
• Make the soup: Cook soba in a large pot of boiling water until soft but not mushy, about 7 minutes. Drain, and rinse with cold water. Toss soba in a large bowl with sesame oil.
• Add soy sauce and sake to broth, and bring to a boil. Add cabbage and carrot, and cook for 5 minutes. Add shrimp, and boil until cooked through, about 2 minutes. Peel shrimp, leaving tails intact, and reserve. Add reserved mushrooms and chicken and the tofu to the broth, and cook for 2 minutes.
• Divide mushrooms, chicken, soba, cabbage, carrot, and tofu among bowls. Top each with 2 or 3 shrimp. Spoon broth over each serving, and garnish with scallions. Serve with individual bowls of chile sauce.

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

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.