Chicken Soba

With winter finally leaving the Twin Cities it’s only slightly cool now.  Still cold enough to be craving soup, but soba is something that is simple and delicious winter or not.  This was quick, flavorful, and so easy.  We love japanese food and on a busy night when we want something quick, healthy, and tastes great with mild complex flavors, Japanese food is the way to go.  A lot of our quick daily recipes are adapted from Japan Food Addict.  When the majority of the meals Mai posts are fit just for two, and take under 20 minutes with the added attraction of being authentic japanese food, I am sold.   I wanted to share this one because I was just so surprised at not only how simple, but how delicious this turned out.   The ingredients are easily kept on hand regularly another reason why I love these recipes so much.  I highly recommend this one be tried.

Chicken Soba
Makes 2 Servings
  • 2 bundles of soba noodles
  • 1/3lb thigh chicken (1″ slices)
  • 3 green onions (cut into 2″ pieces)
  • 2 1/2 tbsp soy sauce
  • 1/2 tbsp sake
  • 2 1/2 tbsp mirin
  • 3 cup dashi soup (or 3 cup water and 1.5 tsp hon-dashi (soup stock powder)
Mix the chicken with 1/2 tbsp soy sauce, 1/2 tbsp sake, and 1/2 tbsp mirin in a small bowl.
In a separate bowl, add 2 tbsp soy, 2 tbsp mirin and the dashi soup or water and soup powder.
Cook the soba noodles according the package directions.
Over medium heat add 1 tsp olive oil in a sauce pan, add green onion and chicken with it’s marinade in the sauce pan, cook for 3 minutes.
Add in the soup mix and boil for 3 minutes.
Divide the soba noodles between two bowls, top with the chicken and onions and fill with the soup to just cover the noodles.