I know, everyone is eating holiday food instead of soup, but quite honestly holiday food makes me feel pretty bad, so I like to temper it with healthy in between. I completely believe that this is what keeps me from being overweight. I mean, lets be honest, I’m a food blogger. Yes, there really were two of these awesome tortes in my house within one week. Perhaps my acid reflux is a blessing in disguise, because my body just will not let me eat like that all the time. Don’t get me wrong I’m not skinny or anything because I would have to give up desserts like that completely to be, but I’m not technically overweight either. So, after a weekend of over indulging, I recuperated with this Soba Noodle Soup and a variation of my detox salad. Both are so yummy, and I feel so much better!
This soup has surprisingly few ingredients given its flavor. And, no added fat or thickener. The soba noodles thicken it up nicely. Just don’t cook it too long after you add the noodles because they can become mushy.
Soba Noodle Soup
Yield 4 -6
- 1 1/2 to 2 pounds chicken breast with skin and bones for better broth
- 4 cups chicken broth
- 6 cups water
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, finely chopped
- 4 ounces shiitake mushrooms, chopped
- 8 ounces button mushrooms, sliced
- 2 tablespoons tamari or soy sauce
- 9 ounces soba noodles
- 2 tablespoons miso
- chopped cilantro and green onions for topping
- Place chicken in a large pot. Add chicken broth, water, garlic, and ginger.
- Bring to a boil and then reduce heat to a simmer. Cook until chicken is done.
- Remove chicken from the pot, remove skin and bones, and chop.
- Return chicken to the pot and add mushrooms and tamari or soy sauce.
- Cook until mushrooms are tender.
- Add noodles to pot and cook 3 to 5 minutes or until tender.
- Make sure the soup is not boiling and add the miso.
- Cook until slightly thickened.