This Chicken Soba Noodle Soup is a warm hug in a bowl! With tender chicken, soft soba noodles, and colorful veggies, it’s super cozy and satisfying.
Making it is so simple! Just boil, simmer, and in no time, you have a delicious meal. Sometimes, I make extra so I can enjoy a tasty lunch the next day too!
Key Ingredients & Substitutions
Soba Noodles: These noodles are made from buckwheat and have a nice nutty flavor. You can substitute them with whole wheat spaghetti or rice noodles if soba isn’t available.
Chicken: Boneless, skinless chicken breasts are easy to cook, but you can use thighs for more flavor. Leftover rotisserie chicken works great too—just add it in when assembling!
Chicken Broth: Store-bought broth is a time-saver. You can also use vegetable broth for a lighter version or homemade broth if you have it on hand for richer flavor.
Miso Paste: This adds depth to the broth. If you don’t have miso, a splash of soy sauce can work in a pinch. Just be careful with the sodium levels!
Vegetables: Shiitake mushrooms add great flavor, but any mushrooms, like button or cremini, will do. Spinach or bok choy can easily be replaced with kale or Swiss chard.
How Do I Get the Perfect Soft-Boiled Egg?
Soft-boiled eggs add creaminess to the soup, but they can be tricky! Here’s the method for success:
- Start with room temperature eggs to prevent cracking.
- Boil water in a pot. Gently lower in the eggs.
- Cook for 6-7 minutes for a runny yolk.
- Immediately transfer to ice water for a few minutes to stop the cooking.
- Peel gently and they’re ready for your soup!
These eggs really elevate the dish! Try it a few times to get your perfect timing!
Chicken Soba Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 200g soba noodles
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce (plus extra for serving)
- 1 tablespoon mirin (optional)
- 1 tablespoon miso paste (optional)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach or bok choy
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious Chicken Soba Noodle Soup takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and cooking the chicken and broth, and then about 20 minutes assembling and letting everything come together. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by bringing a pot of water to a boil. Once boiling, gently add the eggs into the pot. Cook them for 6 to 7 minutes, which will give you that perfect runny yolk. After cooking, transfer the eggs into a bowl of ice water to cool them down quickly. Once they’re cool, peel the eggs and set them aside for later.
2. Cook the Chicken:
Next, heat the vegetable oil in a skillet over medium-high heat. While the oil heats, season the chicken breasts with a sprinkle of salt and pepper. Add the chicken to the skillet and cook until golden brown and no longer pink inside, about 5 to 6 minutes on each side. Remove the chicken from the skillet, let it rest a bit, then slice it into bite-sized strips.
3. Make the Broth:
In a large pot, heat a little more oil over medium heat. Add the minced garlic and grated ginger, sautéing them until they’re fragrant—this should take about a minute. Then pour in the chicken broth along with the soy sauce, mirin, and miso paste if you’re using it. Stir everything together until the miso is fully dissolved. Bring the broth to a gentle simmer.
4. Cook the Vegetables:
Once your broth is simmering away, it’s time to add the sliced shiitake mushrooms and your choice of greens, whether it’s baby spinach or bok choy. Cook these in the broth for about 3 to 4 minutes until they’re tender and cooked through.
5. Cook the Soba Noodles:
In a separate pot, prepare the soba noodles according to the package instructions. Once they’re cooked, drain and rinse the noodles under cold water to stop them from cooking further and to get rid of any excess starch.
6. Assemble the Soup:
Now it’s time for the fun part! Divide the cooked soba noodles among your serving bowls. Ladle the hot broth with the mushrooms and greens over the noodles. Top each bowl with the sliced chicken, halved soft-boiled eggs, and sprinkle with sliced green onions. Don’t forget to add a sprinkle of toasted sesame seeds for that lovely crunch!
7. Serve & Enjoy:
Your comforting Chicken Soba Noodle Soup is now ready! Serve with extra soy sauce on the side for those who like it a bit saltier. Enjoy your delicious meal!
Can I Use Other Types of Noodles?
Absolutely! If you can’t find soba noodles, feel free to substitute with whole wheat spaghetti or rice noodles for a similar texture. Just keep in mind that cooking times may vary, so adjust accordingly.
Can I Make This Soup Vegetarian or Vegan?
Yes, you can! Simply omit the chicken and use vegetable broth instead. For protein, consider adding tofu or tempeh. You can also add more vegetables to enhance the flavor!
How to Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. To reheat, gently warm on the stove, adding a splash of broth or water as needed to revive the consistency of the noodles.
What can I do if I don’t have miso paste?
If miso paste isn’t available, you can skip it altogether or try adding a splash of soy sauce for a savory note. A bit of tahini or peanut butter can also work as a delicious substitute to add creaminess.