Title: Soba in Chicken Broth
Categories: Soup Japanese Poultry Blank
Yield: 10 Cups
| 8 | oz | Dried soba noodles |
| 8 | c | Homemade chicken broth |
| 1 | tb | Finely grated fresh ginger |
| 1/4 | lb | Fresh shiitake mushrooms, stems removed, slivered (about 1 c |
| 2 | tb | Sake or mirin |
| 2 | tb | Tamari or reduced-sodium soy sauce |
| 1 | tb | Rice-wine vinegar |
| 2 | tb | Miso paste |
| 1 | c | Packed spinach leaves, washed, dried & coarsely chopped |
| 4 | | Scallions, finely chopped |
| 1/4 | c | Grated daikon radish |
In large pot, bring at least 3 qts water to a boil. Slowly add soba. When
water returns to a boil, add 1/2 c cold water. Repeat steps of returning
water to a boil and adding cold water 2 or 3 times, until the noodles are
just tender (it will take 5 to 7 minutes total.) Drain and rinse well,
working your fingers through the strands to separate them. Set aside.
Combine chicken broth and ginger in the large pot and bring to a boil.
Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add
sake or mirin, tamari or soy sauce and rice-wine vinegar. In a small bowl,
whisk a ladleful of the broth with miso to dissolve it; return the mixture
to the pot, along with spinach. Simmer for 2 minutes more and remove from
the heat. Divide the noodles among soup bowls and ladle the soup over the
top. Garnish with scallions and daikon.