Chicken and Soba Noodle Soup

Thin, brownish gray soba noodles, made from buckwheat, are enormously popular in Japan, where they are prepared year-round. There, on hot summer days, the noodles are eaten cold, arranged on a bamboo lattice rack with dipping sauce, while on chilly winter days, the noodles are immersed in piping-hot broth. Soba noodles are available fresh and dried in Japanese markets; the dried variety may also be found in the ethnic aisle of well-stocked supermarkets. Look for yellow miso paste in the same places.
Average Customer Rating:
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Customer Reviews for Chicken and Soba Noodle Soup
Review 1 for Chicken and Soba Noodle Soup
5 out of 5
5 out of 5
woodlandbird
,Woodland Park
,CO
January 31, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Great base for Miso soup
January 31, 2013
My mum, boyfriend and I found the taste of this soup to be very authentic, though I did use a little more miso paste than suggested here. Per the advice of the other reviewer, I cooked the chicken and shredded it before adding to the soup. As spinach is out of season I used kale instead, and very thinly sliced yellow onion as green onion disagrees with my mum's stomach. It was absolutely delicious. The noodles were good but it would be just as good without them. Shiitake mushrooms would be a wonderful addition. I may make it with thinly sliced beef next time.
Pros: Quick, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again