I am a verified soup lover! I don’t care if it is a warm or cold weather day – soup is soothing, comforting and delicious. It can be served as a soup shot, an appetizer, a partner to a sandwich or as a main entree. So many versions, and I love them all!
Miso and Buckwheat are very complimentary to each other so they were a perfect combination to pair with my fresh kale, sugar snap peas and leeks from Talley Farms. One of the keys to this recipe is to cool the noodles and veggies after cooking to ensure that they don’t get mushy. It’s a very simple recipe and can be adapted quite easily to other vegetables you might have on hand such as broccoli, mushrooms or peas.
VEGETABLE CHICKEN SOUP WITH MISO AND SOBA NOODLES
Serves 6
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Salt and pepper
- 2 tablespoons Sunflower oil
- 2 garlic cloves, minced
- 2 teaspoons grated ginger
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon light soy sauce
- 8 ounces soba (buckwheat noodles)
- 8 ounces sugar snap peas, trimmed
- 1/2 cup low sodium chicken broth
- 7 1/2 cups water
- 2 medium leeks, white and tender green part, diced, about 2 cups
- ¼ cup white miso, or more to taste
- 5 ounces kale, center ribs removed and cut into 2 inch pieces (about 4 cups)
- A few basil leaves, julienned
Directions
- Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
- Add garlic and ginger and let sizzle without browning. Add mirin, sugar, soy sauce, broth and water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
- In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
- Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
- To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add kale and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.
Notes
- Store soup and noodle leftovers separately.
- For spice lovers, serve with sriracha sauce on the side!
(Printable recipe can be found in my recipe index under Soups)