Chicken soba soup is so delicious and comforting and this chicken soba with vegetables has a base of quick homemade stock and plenty of vegetables!Jump to Recipe
For this chicken soba soup, I made a simple homemade chicken stock with the following:
- Boneless skinless chicken breasts (you can use bone-in and/or skin-on and you can use thighs or a mix of breast and thighs)
- Garlic – a whole head!
- Shiitake stems
- A touch of sesame oil
I cooked the stock for about 20-30 minutes. It’s not as flavorful as an all-day stock, but it gets the job done. You can add a touch of Better Than Bouillon Chicken base or a few stock granules to enhance the flavor of your stock, if you like. After the stock cooked, I simply strained it into a bowl and set the chicken aside and discarded the solids. That’s it! Your very quick chicken stock will be ready for the chicken soba with vegetables.
The best part of this recipe is that you can prepare your vegetables and noodles as the stock cooks so all that is left to do is basically assemble the bowls!
The vegetables in this dish are baby shiitake caps, sugar snap peas, and watermelon radishes as garnish. I blistered shishito as a spicy topping to this chicken soba recipe. For substitutions, you may do the following:
- Baby Shiitake: Cremini, shiitake, or any mushroom you like (you’ll need to omit the stems from the stock of course)
- Sugar Snap Peas: Snow peas, shelled peas, or edamame
- Watermelon Radishes: Any radish variety you like or thinly sliced Tokyo turnips
- Shishito Peppers: Omit or add thinly sliced jalapeño peppers on top
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Chicken Soba with Vegetables
- Soup pot
- Fine mesh sieve
- Small pot
- Small baking sheet
- Aluminum foil
- 1 pound boneless, skinless chicken breasts or use skin-on, bone-in breast or thighs or a mix
- 6 cups water
- 1 head of garlic halved cross-wise
- 1 yellow onion peeled and quartered
- 1 inch piece of ginger halved
- 12-15 baby shiitake stems caps reserved
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 16 ounces soba noodles
- 2 teaspoons sesame oil
- 1 shallot peeled and minced
- 6 cloves garlic peeled and minced
- 12-15 shiitake caps left whole or quartered
- 3 tablespoons soy sauce plus more if needed
- 8 ounces sugar snap peas trimmed and string removed
- 2 watermelon radishes trimmed, scrubbed, and thinly sliced
- 8 shishito peppers
- 1 tablespoon neutral cooking oil
- Furikake or sesame seeds optional, for garnish
Prepare the Chicken Stock:
- Combine all the ingredients for the stock in a soup pot. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Remove the chicken from the pot and set aside. Strain the stock into a large bowl through a fine mesh sieve and discard the solids.
- Once the chicken is cool enough to handle, shred it into bite-sized pieces with a fork. Set aside. Wipe out the soup pot and return it to the stove.
Prepare the Vegetables:
- While the stock is cooking, prepare all the vegetables for the soup. Bring a large pot of water to a boil and turn on the broiler.
Start the Chicken Soba:
- Return the soup pot to medium heat and add the sesame oil. Once hot, add the shallot and cook for 2 minutes until softened. Add the garlic and shiitake caps and cook for 45 seconds.
- Add 1 cup of the reserved chicken stock and scrape up any browned bits stuck to the bottom of the pot.
- Pour in the remaining stock and bring to a boil. Add the soy sauce, plus more to taste, if desired along with the shredded chicken. Reduce heat and simmer for 15 minutes.
Cook the Noodles:
- In the pot of boiling water, add the soba noodles and cook according to package instructions. Drain and rinse.
Char the Shishito Peppers:
- Line a sheet pan with foil and add the shishito peppers. Drizzle with oil and place under the broiler for 2-3 minutes per side or until blistered and charred. Remove from the broiler and drizzle with salt. Set aside.
Finish the Chicken Soba:
- Add the sugar snap peas to the soba and cook for 2-3 minutes more. Taste and season to your preferences, adding soy sauce, sesame oil, or chili oil for a bit of heat, if desired. Turn off the heat.
- Divide the soba noodles between bowls and ladle the broth and vegetables on top. Garnish with sliced watermelon radish and charred shishito peppers. Sprinkle with Furikake or sesame seeds, if desired. Enjoy!