This Chicken Soba Noodle Soup is warm and cozy, packed with tender chicken, slurpy soba noodles, and colorful veggies. It’s perfect for a chilly day or when you need a hug in a bowl!
Making this soup is a breeze! Just simmer everything together, and you get a delightful meal that will make you smile. I love adding a squeeze of lime for a zesty kick—so good!
Key Ingredients & Substitutions
Soba Noodles: These noodles give the dish its unique flavor and texture. If you can’t find soba, you can use whole wheat spaghetti or rice noodles as a substitute.
Chicken: I recommend using chicken thighs for juiciness, but breasts work just fine too. You could even use shredded rotisserie chicken for quicker preparation!
Garlic & Ginger: Fresh is always best, but if you’re in a pinch, use dried garlic powder and ground ginger instead. Just remember to adjust the amounts; dried spices are more potent.
Broth: Homemade broth is lovely, but store-bought works great if you’re short on time. Look for low-sodium options to control the saltiness.
Mirin: This sweet rice wine adds depth, but you can skip it if you don’t have any. A bit of sugar can also mimic the sweetness.
How Do You Get the Eggs Just Right?
Cooking the perfect soft-boiled egg can be tricky, but here’s how to nail it:
- Start with eggs straight from the fridge. Gently place them in boiling water.
- Boil for 6-7 minutes for a slightly runny yolk. Adjust the time for your preferred doneness.
- Immediately transfer to an ice bath to stop cooking. This makes peeling easier!
What’s the Best Way to Sear Chicken?
Searing chicken properly enhances flavor and locks in moisture. Here’s my go-to method:
- Heat your skillet or grill pan over medium-high heat and add a tablespoon of vegetable oil.
- Pat the chicken dry and season both sides with salt and pepper.
- Place chicken skin-side down in the hot pan. Let it cook undisturbed for 6-7 minutes until golden brown.
- Flip and cook until cooked through. Let it rest before slicing to retain juices.
With these tips, you’ll create a delicious Chicken Soba Noodle Soup that’s sure to warm your heart! Enjoy your cooking!
How to Make Chicken Soba Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 oz soba noodles
- 2 chicken breasts or thighs, skin-on for grilling (around 1 lb)
- 4 cups chicken broth
- 2 cups water
- 3 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 3 tbsp soy sauce
- 1 tbsp mirin (optional, for a mild sweetness)
- 1 tsp sesame oil
- 2 scallions, thinly sliced
- Fresh cilantro, for garnish
- 2 large eggs
- 1 lime, cut into wedges (optional)
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Chili flakes or chili oil (optional, for heat)
How Much Time Will You Need?
This Chicken Soba Noodle Soup will take about 30 minutes from start to finish. You’ll spend around 10 minutes preparing your ingredients, then about 20 minutes cooking and assembling everything. It’s a quick and hearty meal!
Step-by-Step Instructions:
1. Prepare the Eggs:
Start by placing the eggs in a small pot, covering them with water. Bring the water to a gentle boil. Once boiling, cook the eggs for 6-7 minutes for a soft yolk. When done, remove the eggs and transfer them to an ice bath to cool quickly. Once cooled, peel them and set aside!
2. Cook Soba Noodles:
Now, bring a separate pot of water to a boil and cook the soba noodles according to the package instructions (about 4-5 minutes). Once they are cooked, drain them and rinse under cool water to stop the cooking process. Set the noodles aside.
3. Prepare the Chicken:
Pat the chicken dry with a paper towel and season both sides with salt and pepper. Heat the vegetable oil in a skillet or grill pan over medium-high heat. Sear the chicken, starting with the skin side down, until it is golden brown and cooked through (about 6-7 minutes per side). Once cooked, let the chicken rest for a few minutes and then slice it thinly.
4. Make the Broth:
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute). Next, pour in the chicken broth and water, followed by the soy sauce and mirin (if using). Bring everything to a simmer and let it cook for about 5 minutes to develop delicious flavors.
5. Assemble the Soup:
Divide the cooked soba noodles evenly between bowls. Then arrange the sliced chicken over the noodles. Halve your soft-boiled eggs and place one half in each bowl. Carefully ladle the hot broth over the noodles and chicken, filling the bowls!
6. Garnish:
Now for the fun part! Sprinkle the sliced scallions and fresh cilantro over the soup. If you enjoy a bit of heat, add chili flakes or drizzle some chili oil as well. Don’t forget to serve lime wedges on the side for an extra burst of flavor!
7. Enjoy:
Take a moment to enjoy the beautiful presentation of your Chicken Soba Noodle Soup. Sip the savory broth, twirl the soba noodles, savor the tender chicken, and relish the creamy yolk of the soft-boiled egg—it’s a warm and comforting dish that’s sure to please!
Can I Use Other Noodles Instead of Soba?
Yes! If you can’t find soba noodles, you can substitute them with whole wheat spaghetti or rice noodles. Just keep in mind that cooking times may vary, so check the package for specific instructions.
How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the noodles and broth separate until you’re ready to reheat!
Can I Make This Soup Vegetarian?
Absolutely! Substitute chicken broth with vegetable broth and replace the chicken with tofu or a variety of vegetables like mushrooms, bell peppers, and bok choy to maintain a hearty texture.
What’s the Best Way to Reheat This Soup?
To reheat, place the soup in a pot over medium heat and warm it gently. If the noodles have absorbed too much broth, you may need to add a little extra broth or water to get it back to your desired consistency.
