It’s soup season!! I always love a good chicken noodle soup but I was craving something a little bit different so I came up with this recipe.
I added some ginger, star anise, cloves….miso and tamari to the broth to create that asian inspired flavour profile. Then I swapped the noodles for some soba noodles. I broke them in half to make it easier to eat the noodles. If you aren’t using chopsticks then you can even break them up into smaller pieces before you cook them or chop them up with some scissors once they are cooked. I like to keep the noodles separate from the soup anyways to maintain the integrity of the noodles. It’s so much better and so nice to ladle the hot broth over.
I also added in some mushrooms like enoki and….some heat from a thai chili, bok choy and topped with sesame seeds and cilantro. This soup is so flavourful and a nice change of pace to your traditional chicken soup.
1/2 hot pepper, chopped, deseeded (I used thai chile)
2 inch piece of ginger, sliced
4 cups of mushroom broth
6 cups of filtered water
1 organic chicken bouillon cube
2 tbsp of yellow miso paste
1 tbsp of light tamari
2 bone-in chicken breasts
1 tsp of coriander seeds
2 star anise
2 bay leaves
1 6-inch piece of kombu seaweed (optional)
1 package of shiitake mushrooms, sliced, stems removed
1 package of enoki mushrooms
3 carrots, chopped into matchsticks
3 baby bok choy
1 package of soba noodles
sesame seeds , cilantro and sesame oil for garnish
In a large pot add some avocado oil and bring to medium-low heat. Add the shallot and cook for 3 minutes then add the garlic and pepper. Cook for another 2 minutes then add the mushroom broth and filtered water and increase to high.
Next add the miso paste. I like to use a sieve and place is slightly in the water and add the miso paste in there. Press it into the broth with a spoon and that way there are no big clump. Next add in the chicken bouillon cube and stir well.
In a tea diffuser or something similar, add the coriander seeds, anise, and cloves inside. Place it n the pot. That way it is easy to remove at the end. Then add the ginger slices, bay leaves, tamari and strip of kombu to the broth. Taste and season with sea salt.
Add the chicken breasts to the pot, cover and simmer for 20-30 minutes until the chicken breast is cooked. Don’t overcook the chicken or else it will become rubbery. While it is cooking you can prepare you vegetables.
I like to separate the stems from the leaves on the bok choy and add them at different times since the leaves cook much faster.
Once the chicken is cooked, remove from the pot and set aside. You can remove the tea diffuser with your spices and remove the bay leaf and kombu. You can also fish out some of the ginger slices, but I also like to leave a few in.
Now add the carrots, shiitake mushrooms and bok choy stems to the soup stock and simmer for 10 minutes. While this is cooking bring another pot of water to a boil with NO SALT, and cook your soba noodles as per package directions. Once cooked, strain, run with cold water and lightly toss with some sesame oil, a pinch of sea salt and set aside.
After the 10 minutes, add the bok choy leaves to the soup and the enoki mushrooms (just add the tips of them, usually about an inch in size is where I chop them off from the stems. Cook for 5 minutes. Shred your chicken that is set aside and add it back to the soup. Taste test for salt and pepper. Add some more tamari if you feel it needs a bit more salt and flavour.
To serve, add some soba noodles to the bottom of your soup bowl, ladle the broth and vegetables over top. Season with cilantro and sesame seeds.