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We hope you got benefit from reading it, now let’s go back to soba noodle soup with chicken & asian mushrooms recipe. You can have soba noodle soup with chicken & asian mushrooms using 17 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Soba Noodle Soup With Chicken & Asian Mushrooms:
- Take 4 cups of Dashi Stock *OR Water 4 cups & 2 teaspoons Dashi Powder.
- Provide 2 tablespoons of Sake (Rice Wine).
- Use 1 teaspoon of Salt.
- Get 2-3 tablespoons of Soy Sauce *OR as required.
- Provide 2 tablespoons of Mirin.
- Prepare 4 of servings Soba Noodles.
- Use 1-2 of Bok Choy *OR other green vegetables.
- Take 1 of Spring Onion *finely chopped.
- Take of Shichimi (Japanese Chilli Spice Mix).
- Use of <Topping>.
- You need 300 g of Chicken Thigh Fillets.
- Get 1 pinch of Salt.
- Prepare 300 g of Asian Mushrooms *e.g. Shimeji, Shiitake, Oyster Mushrooms, etc.
- Take 1/2 tablespoon of Oil.
- You need 1 tablespoon of Sugar.
- Get 1 tablespoon of Mirin.
- Use 2 tablespoons of Soy Sauce.
Steps to make Soba Noodle Soup With Chicken & Asian Mushrooms:
- To make soup, place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce, Mirin into a saucepan and bring to the boil, and simmer for a few minutes..
- Cut Chicken fillets into bite-size pieces and season with 1 pinch of Salt. Cut or tear Mushrooms into the size that is easy to eat. Wash Bok Choy and cut large leaves in half..
- Heat Oil in a frying pan, cook Chicken and Mushrooms. When Chicken is cooked, add Sugar, Mirin and Soy Sauce, and cook until sauce is almost gone..
- Cook Soba Noodles in the plenty of boiling water for 1 to 2 minutes, then add Bok Choy and cook them together until Soba Noodles are cooked. Drain well. *Note: You may wish to cook them separately..
- Place cooked and drained hot Soba Noodles in serving bowls, place Bok Choy, Chicken and Mushrooms on top, add some finely chopped Spring Onion, then pour hot soup. Sprinkle with some Shichimi (Japanese Chilli Spice Mix) and enjoy..
The liquid used to poach the chicken is added in too. Add the mushrooms, scallion whites, garlic and ginger. In a large saucepan over medium-high heat, whisk together the stock, water, miso and ginger. Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
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