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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