Soba noodles in broth with chicken and vegetables
This recipe takes 20 minutes to make from start to finish and everyone in my family loves it, including my 8 month old. For my (almost) 3 and (almost) 5 year old I served the noodles with less broth and I cut the vegetables up nice and finely. Life’s good when the whole family eats the same meal!
1 person made this
Ingredients
- Olive oil
- 1 leek, white part only, thinly sliced
- 1/4 of a small fennel, thinly shaved
- 2 chicken thigh fillets, cut into 3 cm pieces (I always choose thigh fillet over breast fillet. It’s so much juicier and much more flavoursome… but of course you could use breast here if that’s your preference)
- 1 x 3g packet of dashi
- 2 tbs of soy
- 2 tbs of mirin
- 4 stalks of broccoli or broccolini, sliced
- 6 asparagus spears, sliced (tips left in tact)
- A handful of fresh or frozen peas
- A handful of baby spinach
- 3 x 90g bundles of soba noodles
- 4 eggs, or one per person, hard boiled
- Sesame seeds, extra soy sauce and sriracha to serve
Directions
- Place a medium saucepan of water on to boil for your soba noodles.
Heat olive oil in a large saucepan over medium heat. Add leek and fennel and saute until soft and golden. Add the chicken and brown quickly. Add the dashi and 600ml of boiling water (or as per the instructions on the dashi you have), soy sauce and mirin. Bring to a simmer. Add your vegetables and continue to simmer for approximately 3 minutes or until soft.
Drop your noodles in the boiling water. They should take 3 minutes to cook (I cook for one minute less than the packet says as they cook a little more in the hot broth). Drain and divide up into your bowls. Spoon over the chicken, vegetables and broth. Top with an egg, sesame seeds, more soy to your taste and some chilli sauce if you like a bit of heat.
