This was another great recipe I found from Apple a Day. This soup caught my attention immediately, because I happened to have the two odd ball ingredients on hand: soba noodles and miso. I inherited the soba noodles from a former roommate, and had miso to use up froma soup I made. The end result was terrific! It was very flavorful and a definite feel good food. It’s incredibly light, though very filling. I had a hard time finishing this serving! Next time I make this soup, I will half the recipe, as it yielded 8 or more servings! From start to finish, this soup was ready to eat in under thirty minutes, making it a perfect weeknight meal.

Chicken and Soba Noodle Soup

3/4 lb. dried soba (buckwheat) noodles

6 cups chicken broth

2 cups water

1/4 cup yellow or white miso

1 1/2 teaspoons peeled and grated fresh ginger

2 cloves garlic, minced or pressed

2 large boneless, skinless whole chicken breast, cut into thin strips

2 cups packed baby spinach leaves

3 green onions, white and green portions, thinly sliced

Freshly ground black pepper, to taste

Directions

Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about four minutes. Drain and set aside.

Using the same pan, reduce heat to medium high and whisk together the stock, water, miso, ginger, and garlic. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about three minutes.

Add the chicken strips and cook until just opaque throughout, about two minutes.

Add the spinach and cook until slightly softened but still bright green, about one minute. Add the green onions and cook for one minute more. Taste and adjust the seasonings.

Using tongs, divide the noodles evenly among warmed bowls. Ladle the soup on top of the noodles. Serve immediately.