Soup pot
Fine mesh sieve
Small pot
Small baking sheet
Aluminum foil
Chicken Stock:
- 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
Chicken Soba:
- 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.
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.
Char the Shishito Peppers:
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.
Calories: 619kcal | Carbohydrates: 100g | Protein: 46g | Fat: 7g | Sodium: 1844mg | Fiber: 5g | Sugar: 7g | Vitamin C: 52mg