Print

Chicken Soba Noodle Bowl

Servings 4 servings
Prep Time 35 minutes

Ingredients

  • 32 oz carton Low sodium organic chicken broth
  • 3 cups Water
  • 1 cup shiitake mushrooms dried
  • 2 tbsp ginger freshly grated
  • 1 tbsp garlic minced
  • 1 cup onion chopped
  • 2 tsp rice vinegar
  • 1 cup rotisserie chicken pulled
  • 8 oz organic soba noodles
  • 2 cups Earthbound Farm Organic
  • 1 cup fresh shiitake mushrooms thinly sliced

TOPPINGS

  • 1/4 cup radishes julienned
  • 1/2 cup red pepper diced
  • 1/4 cup scallions chopped
  • 1/2 cup kimchee

Instructions

  1. To make the broth, add chicken broth, water, mushrooms, ginger, garlic, and onion to a small pot. Bring to a boil, then turn down heat and simmer for 10 minutes uncovered. Strain broth through a fine mesh strainer, discarding mushrooms, ginger, onion and garlic bits so that you have a clear liquid broth. Put broth back in pot and add rice vinegar and pulled chicken. Reheat to boiling just before serving.
  2. While broth is simmering, cook soba noodles according to package directions. Drain, rinse with cold water, and set aside.
  3. To assemble the bowls, divide soba noodles, shiitake mushrooms, and greens and layer in 4 large soup bowls. Top each bowl with piping hot broth and chicken pieces. Garnish with radishes, red pepper, scallions, and kimchee. Top with other desired seasonings and serve.

Recipe Notes

 

Optional toppings: Reduced sodium organic tamari, Thai basil, cilantro, red pepper flakes, sriracha, black or white sesame seeds, alfalfa or bean sprouts.