This soba noodle soup with chicken and baby bok choy is speedy comfort food! Seasoned with ginger, lime, scallions, and herbs. A true 30-minute meal.
Photography Credit:Sally Vargas
While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the rule.
If you made a New Year’s resolution to eat a little better this year, this soup will keep you on track. It’s not health food — just good, healthy food!
I give instructions for poaching chicken breasts in this recipe, but you also could just use leftover cooked chicken if you have it on hand. About two cups of shredded chicken – or any other meat – is perfect.
Slice the bok choy in pieces, or halve them lengthwise for a more dramatic presentation.
The recipe comes together so quickly, you will want to put it into your regular meal rotation!
Soba Noodle Soup with Chicken and Bok Choy Recipe
For an even speedier meal, substitute 2 cups shredded chicken meat (or any other meat) instead of poaching the chicken.
Look for fish sauce, red chili sauce, and soba noodles in the Asian foods section at your grocery store, or order online. (Look here for the fish sauce, here for the chili sauce, and here for the soba noodles.)
- 8 cups chicken stock, or low-sodium chicken broth
- 1 boneless skinless chicken breast (about 12 ounces)
- 2-inch piece of fresh ginger, finely chopped (about 2 tablespoons)
- 1/4 cup lime juice
- 2 tablespoons Thai fish sauce
- 3 tablespoons Thai sweet red chili sauce
- 1 tablespoon brown sugar
- 8 ounces soba (buckwheat) noodles
- 4 baby bok choy, cut into 1-inch slices, or halved lengthwise
- 6 scallions, thinly sliced
- A few sprigs Thai basil, mint or cilantro, for garnish
- Lime wedges, to serve
- Red pepper flakes, for garnish
1 Poach the chicken: Place a boneless skinless chicken breast in a saucepan and add enough stock to barely cover. Cover the pot and bring it to a simmer over medium-low heat.
Once simmering, place the lid slightly ajar and continue to simmer for 5 minutes.
Remove from the heat, cover completely with the lid again, and let the chicken rest for 10 minutes. Transfer to a plate, and shred into pieces with your fingers when cool enough to handle.
2 While the chicken cools, season the stock: Add the remaining chicken stock to the pot and bring to a simmer. Add the ginger, lime juice, fish sauce, chili sauce and brown sugar. Stir and taste for seasoning. Add more chili sauce if you wish to make a spicier broth. Simmer for about 10 minutes to allow the flavors to mingle.
3 Meanwhile, cook the soba noodles: Bring a large pot of water to a boil. Add the noodles and cook for 6 to 8 minutes, until tender or according to package directions. Drain into a colander. (If the soup isn't quite ready yet, run the under cold water, drain, and toss with a little olive oil to keep the noodles from sticking together while you finish the rest of the soup.)
4 Add the bok choy and scallions to the soup broth. Return to a simmer. Remove from the heat after 1 minute. (If you kept the bok choy in halves, cook for a few minutes longer, or until tender.)
5 Assemble the bowls of soup: Divide the noodles among 4 large soup bowls and top with the chicken. Ladle the broth and vegetables over top and garnish with the basil, mint or cilantro, if desired. Serve with lime wedges and sprinkle with red pepper flakes.
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Chicken Soba Noodle Soup
It’s been chilly here lately in Miami. Believe it or not I am wrapping myself in a blanket while I blog. 3 things are the best warmers: coffee, tea and soup.
This delicious Chicken Soba Noodle Soup is a one pot meal comprised of a flavorful broth, tender chicken, soft noodles, shiitake mushrooms and baby bok choy. Make a comforting bowl and call it a night.
I don’t know what’s my fascination with chopsticks, but the simple action of using them on a bowl of something, makes me very happy. Maybe I’ve been watching too many sitcoms taking place in New York where people eat Chinese take out all the time.
Believe it or not, this yummy Chicken Soba Noodle Soup takes less than 25 minutes from start to finish, so you can make it at the last minute.
I had some leftover Rotisserie chicken from a previous night and just shredded with my hands and tossed them inside the soup. If you’re vegetarian, you can omit the chicken or simply substitute with tofu.
I added a lot of Sriracha to my broth to make it both flavorful and spicy. You can add less if you want yours to be milder, but I highly recommend trying it a little spicy.
It makes the difference in the world. My favorite addition to this soup would definitely be the baby Bok Choy. It gives such a great texture to the soup. A little chewy, a little crisp and oh so satisfying. Lastly, the shiitake mushrooms. What a combination with the rest of the ingredients.
If you’re chilly like me, have a bowl of Chicken Soba Noodle Soup and you’ll warm up in no time. Make sure to make extra for the next day. You will want to have it again and again.
Meat Lite: Soba Noodle Soup With Chicken, Tofu, and Bok Choy
I love tofu: firm or silken, smoked or plain, freshly made or pre-packaged, I'll happily take them all. I also like meat (in moderation). And I happen to really, really like tofu and meat together, as in, in the same dish.
If this pairing seems incongruous to you, then you've probably missed out on many of the best dishes that Asian—particularly Chinese—cuisines have to offer. Although in America tofu has acquired a pretty poor reputation for being the wan, tasteless, colorless and textureless ingredient that gets subbed in for meat in such unfortunate products as Tofurky, Asian cooking takes a different stance altogether. It's a revered ingredient, one whose smooth texture and clean flavor is as at home nestled into a medley of vegetables as it is sitting shoulder to shoulder with, say, some pork. shoulder.
Rather than attempting to substitute tofu for meat, Asian recipes often place the two together in a harmonious, balanced relationship that allows both ingredients to shine. Some of Asia's most well-known dishes, such as Chinese mapo dofu, Korean kimchi jjigae, and Filipino tokwa't baboy all call for a pairing of meat and tofu.
So, it was from Asia that I took my cue when creating this mutt of a dish incorporating both chicken (only three small thighs) and firm tofu with Chinese vegetables and Japanese noodles. The broth sparkles with fresh ginger, garlic and lemongrass, plus a subtle hint of sweetness from star anise, and is loaded with tender bok choy and nutty-tasting, slippery soba noodles. It's an excellent and easy one-pot meal for the frigid nights ahead.
- 6 cups chicken broth
- 1 bunch green onions, sliced
- 4 cups chopped bok choy
- ¼ cup soy sauce
- 1 small carrot, cut into 1/4-inch dice
- 1 small stalk celery, cut into 1/4-inch dice
- 2 tablespoons ginger root, peeled and minced
- 1 tablespoon creamy peanut butter
- 2 teaspoons sriracha sauce
- 3 cloves garlic, minced
- 1 teaspoon white sugar
- 1 cup chopped cooked chicken
- 1 (12 ounce) package ramen noodles
Heat chicken broth in a stock pot over medium heat until boiling. Add green onions reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.
- 2 teaspoons dark sesame oil
- 1 cup chopped carrot
- 1 cup thinly sliced celery
- ¾ cup chopped onion
- ¾ teaspoon salt, divided
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves, minced
- 5 cups water
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon hot chile sauce with garlic (such as KA-ME)
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 (8-ounce) chicken breast halves, skinned
- 2 ounces uncooked soba noodles
- 4 cups shredded bok choy
- 1 cup (1/2-inch) slices green onions
- 3 tablespoons thinly sliced fresh basil
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
Heat the oil in a Dutch oven over medium heat. Add carrot, celery, and chopped onion cook 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, ginger, and garlic cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil reduce heat, and simmer 1 hour. Remove chicken from pan cool slightly. Remove chicken from bones. Shred meat with 2 forks discard bones. Add chicken to pan bring to a boil. Add soba cook 5 minutes. Stir in bok choy reduce heat, and simmer 3 minutes. Stir in 1/4 teaspoon salt, green onions, basil, and pepper cook 2 minutes. Remove from heat stir in lime juice.
What Condiments Do You Put in Chicken Pho?
When serving chicken pho, I find that the toppings are as important as the soup here. They add a pop of color and scrumptious flavor.
Serve a platter of condiments along with the soup, such as sliced jalapeño peppers, green onions, and cilantro. You can also throw in some fresh basil leaves, mint, lime wedges, sesame oil, and hot chili sauce.
To serve chicken pho, add cooked ramen noodles to a bowl, ladle generous serving of chicken broth, and top with loads of greens.
- 1-1/2 Tbs. canola oil
- 4 cups diced (1/4-inch) carrot
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 or 2 fresh Thai bird chiles, cut into disks
- Kosher salt
- 3 quarts Homemade Chicken Broth or lower-salt chicken broth
- 3-1/2 to 4 cups shredded, cooked chicken
- 5 cups cooked-until-barely-tender ramen noodles, rinsed
- 1/2 lb. baby bok choy, thinly sliced
- 8 oz. shiitake mushrooms, stemmed and sliced
- 1 to 3 Tbs. soy sauce
- 1 tsp. to 2 Tbs. white vinegar
- 1 tsp. to 2 Tbs. brown sugar
- 1/2 tsp. to 1 Tbs. sesame oil
- Freshly ground black pepper
- 1/2 cup thinly sliced scallions for serving (optional)
Soba Noodle Soup with Chicken and Bok Choy - Recipes
While the chicken cools, season the stock: Add the remaining chicken stock to the pot and bring to a simmer. Add the ginger, lime juice, fish sauce, chili sauce and brown sugar. Stir and taste for seasoning. Add more chili sauce if you wish to make a spicier broth. Simmer for about 10 minutes to allow the flavors to mingle.
Meanwhile, cook the soba noodles: Bring a large pot of water to a boil. Add the noodles and cook for 6 to 8 minutes, until tender or according to package directions. Drain into a colander. (If the soup isn't quite ready yet, run the under cold water, drain, and toss with a little olive oil to keep the noodles from sticking together while you finish the rest of the soup.)
Add the bok choy and scallions to the soup broth. Return to a simmer. Remove from the heat after 1 minute. (If you kept the bok choy in halves, cook for a few minutes longer, or until tender.)
Assemble the bowls of soup: Divide the noodles among 4 large soup bowls and top with the chicken. Ladle the broth and vegetables over top and garnish with the basil, mint or cilantro, if desired. Serve with lime wedges and sprinkle with red pepper flakes.
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 6 cups water
- 4 teaspoons chicken soup base (such as Better than Bouillon®)
- 6 small potatoes, diced
- 4 carrots, sliced
- 6 large bok choy ribs with leaves, finely chopped
- 2 stalks celery, sliced
- 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
Heat vegetable oil in a large stockpot over medium heat cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken continue simmering until chicken is no longer pink in the center, about 10 minutes.
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 stalks celery, thinly sliced (about 1/2 cup)
- 4 scallions, thinly sliced, white and light-green parts separated
- 2 cloves garlic, thinly sliced
- 1 1-inch piece ginger, peeled and julienned
- 1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
- 1 pound boneless skinless chicken-breast halves
- 2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
- 3/4 teaspoon fish sauce
- Coarse salt
- Lime wedges, for serving
Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.
- Heat up a pot of water and bring it to boil. Cook the soba noodles until al dente, about 5 minutes. Drain and set aside in a bowl.
- In the mean time, heat up 1 1/2 cups of water and bring it to boil. Add the Mizkan (Bonito Flavored) Soup Base and the mushroom and baby bok choy. Boil for about 1 minute or until they are cooked.
- Add the egg on top of the soba noodle, then add the soup, and top with sesame and scallion.
Mizkan (Bonito Flavored) Soup Base is a magical condiment that you can use to make a variety of authentic Japanese dishes: cold soba dipping sauce, the broth for noodles such as udon and soba. There is no need to make dashi from scratch when you use Mizkan (Bonito Flavored) Soup Base.