This weeknight spicy soba soup is filled with ground chicken, lots of ginger, and plenty of vegetables for an easy throw-together dinner.
Spicy, flavorful ginger chicken soba is a perfect midweek soup.
When I’m low on ideas or inspiration, soup is always one of my go-to dinners. I especially love soup with ground meat because it’s so easy to throw together. This spicy ginger chicken soba is no exception. It’s a great little recipe to use up the odds and ends in your refrigerator, and it comes together so quickly.
How to make spicy ginger chicken soba
You don’t need many ingredients for this soup, just chicken, a few veggies, chicken broth, and soba noodles. I love hearty buckwheat soba, but your favorite noodle will work. Try it with udon, ramen, or even rice noodles.
What you need
- Ground chicken: You could make this with ground turkey, pork, or beef.
- Minced ginger: You can use freshly minced ginger, but I opted for jarred minced ginger to keep it simple.
- Onion, scallions, and jalapeño: I use these as the aromatic flavor base of the broth. You’ll use the white parts of the scallions in the broth and the green parts as garnish.
- Cabbage and shredded carrots: You can use Napa, savoy, or green cabbage. I also used bagged shredded carrots to save on prep! If you really want to save on prep, you could even use a bag of coleslaw mix instead!
- The broth: I make the broth with store-bought chicken broth, tamari, mirin, sesame oil, and rice vinegar.
- Soba: As I mentioned above, use soba or try it with your favorite noodles like udon, ramen, or rice noodles.
- For serving: I mix the minced scallion greens with sesame seeds and sesame oil for a crunch, nutty topping.
How to make it
- Step 1: Brown the chicken in a large pot and transfer it to a bowl.
- Step 2: Sauté the ginger in the same pot, and then add the sliced onions and minced scallions.
- Step 3: Add the jalapeño, cabbage, and carrots.
- Step 4: Return the chicken to the pot. Add the chicken broth and bring to a boil. Reduce the heat to low and add the tamari, mirin, sesame oil, and rice vinegar. Simmer for 20 minutes.
- Step 5: Meanwhile, combine the green parts of the scallions with sesame seeds and sesame oil. Reserve for garnish.
- Step 6: While the soup simmers, cook the noodles for 4 to 5 minutes. Drain and rinse under cold water. Divide them between 4 bowls.
From there, simply ladle the soup over the noodles. Spoon the scallion-sesame garnish on each bowl, and enjoy!
Spicy Ginger Chicken Soba
This weeknight spicy soba soup is filled with ground chicken, lots of ginger, and plenty of vegetables for an easy throw-together dinner.
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Servings: 4
Equipment
Ingredients
- 2 teaspoons neutral oil (plus more if needed)
- 1 pound ground chicken
- 1 teaspoon kosher salt (plus more to taste)
- 1 tablespoon minced ginger
- 1 small yellow onion (peeled and sliced into half-moons)
- 4 scallions (trimmed and minced; white and green parts kept separate)
- 1 jalapeño (trimmed and thinly sliced)
- ½ pound Napa or savoy cabbage (thinly sliced; about 4 cups total)
- ½ cup grated carrots
- 8 cups low-sodium chicken broth
- ⅓ cup tamari (plus more to taste)
- 3 tablespoons mirin
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 10.5 ounces dry soba
Sesame-scallion garnish:
- Minced scallion greens (from above)
- 1 tablespoon sesame seeds
- 2 teaspoons sesame oil
Instructions
Cook the chicken:
- Heat 2 teaspoons neutral oil in a large pot over medium heat. Once hot, add the chicken and season with 1 teaspoon kosher salt. Cook for 12 to 15 minutes, breaking up the chicken until cooked and browned. Transfer to a bowl.
Prepare the soup base:
- If the pot seems dry, add another teaspoon of neutral oil. Return the heat to medium and add the minced ginger. Sauté for 2 to 3 minutes until fragrant. Add the yellow onion and the white parts of the scallions. Sauté for 3 minutes.
- Add the sliced jalapeño, cabbage, and grated carrots. Return the ground chicken to the pot.
- Pour the chicken broth on top and bring to a boil. Reduce the heat to low. Add the tamari, mirin, rice vinegar, and sesame oil. Simmer, uncovered, for 20 minutes.
Prepare the sesame-scallion garnish:
- Combine the minced green parts of the scallions, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl. Add a pinch of kosher salt. Mix to combine and set aside.
Cook the noodles:
- Bring a large pot of water to a boil. Add the soba and cook for 4 to 5 minutes. Drain and rinse under cold water. Divide the noodles between 4 bowls.
To serve:
- Ladle the chicken and broth over the noodles. Garnish each bowl with the sesame-scallion garnish. Enjoy!
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