Layer the cooked soba noodles, vegetables sauteed in sesame oil, sliced green onions and shredded chicken in a bowl as shown above. Bring the chicken broth to a rolling boil and slowly pour over the ingredients in the bowl. Sprinkle with toasted sesame seeds and enjoy the unique flavors of this Asian chicken noodle soup!
For the recipe...
CHICKEN SOBA NOODLE SOUP (adapted from Maangchi's Korean Chicken Noodle Soup)
1-2 chicken breasts
1/4 cup mirin or Japanese rice wine (optional)
2-3 tablespoons lemon or lime juice
fish sauce or salt
1 teaspoon peppercorns
2-3 cloves garlic, minced
2 tablespoons sesame oil
1 zucchini, cut into strips
1 carrot, cut into strips
1 small broccoli, cut up (optional)
sliced green onions
chopped cilantro (optional)
Simmer the chicken breasts in water with peppercorns, salt or fish sauce until fork tender. Allow to cool then shred. This may be done a day ahead. Strain the chicken broth. Sautee zucchini and other vegetables in sesame oil and set aside. Cook some minced garlic in sesame oil until golden brown and toasted then transfer to small serving bowl. Cook the soba noodles al dente, drain in a colander then rinse under running water to separate. Transfer the soba into the soup bowls, top with the sauteed vegetables and chicken. Pour in the hot chicken broth and sprinkle with sliced green onions, toasted garlic in sesame oil and toasted sesame seeds. Add fish sauce and red pepper flakes if desired.