Soba in chicken broth
10 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried soba noodles |
| 8 | cups | Homemade chicken broth |
| 1 | tablespoon | Finely grated fresh ginger |
| ¼ | pounds | Fresh shiitake mushrooms, stems removed, slivered (about 1 cup) |
| 2 | tablespoons | Sake or mirin |
| 2 | tablespoons | Tamari or reduced-sodium soy sauce |
| 1 | tablespoon | Rice-wine vinegar |
| 2 | tablespoons | Miso paste |
| 1 | cup | Packed spinach leaves, washed, dried & coarsely chopped |
| 4 | Scallions, finely chopped | |
| ¼ | cup | Grated daikon radish |
Directions
In large pot, bring at least 3 qts water to a boil. Slowly add soba. When water returns to a boil, add ½ c cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total.) Drain and rinse well, working your fingers through the strands to separate them. Set aside. Combine chicken broth and ginger in the large pot and bring to a boil.
Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon.