Soba, or buckwheat, noodle soup is widely enjoyed throughout Japan. This is a lighter, faster-to-make variation of the Chicken Soup with Buckwheat Noodles recipe listed on this site.

Soba noodles are made from buckwheat, wheat flour and yams, which gives them their characteristic brownish-gray color. Dried soba is easy to find these days, even in local supermarkets.

The simplest way of serving these noodles is in a hot, seasoned broth, such as chicken broth. While bouillon works fine, homemade chicken broth makes a world of difference with with this or any noodle dish. So I'm also including a quick and easy-to-make recipe for a batch of Japanese-style chicken stock.

Cook's Fact: A native of Russia, buckwheat is thought of as a cereal but actually is an herb.


Chicken and Soba Noodle Soup

1/2 lb skinless, boneless chicken breast
½ cup soy sauce
1 tbsp dry sake
4 cups chicken broth or bouillon
1 cup of leeks, cleaned and cut into 1-inch pieces
6 oz fresh spinach leaves
11 oz. (or three bundles) of buckwheat noodles
sesame seeds, lightly toasted, for garnish

1. Slice chicken breast diagonally into 2-inch pieces. Whisk together soy and sake in a saucepan and bring to a simmer. Add the chicken and cook at a gentle simmer for about three minutes until chicken pieces are white and tender. Cover and keep warm over a low flame.

2. In a separate saucepan, bring stock to a rolling boil. Add leek and reduce to a simmer. Simmer leek for three minutes, then add spinach. Remove saucepan from heat and cover to keep hot.

3. Bring 4 quarts of salted water to a boil in a large saucepan. Scatter noodles into boiling water and cook for about 4-5 minutes, or until noodles reach desired tenderness. Strain noodles into a colander and rinse 2-3 times under cold, running water. Drain well.

4. Toast the sesame seeds in a dry pan until they begin to brown, shaking frequently to prevent them from burning.

5. Divide the noodles among four individual serving bowls. Ladle the hot stock over the noodles, then add a portion of the chicken/soy/sake mixture to each bowl. Sprinkle with toasted sesame seeds and serve hot.



Homemade Japanese Chicken Stock

3½ lbs meaty chicken bones
12 cups water
2 slices fresh ginger
2 celery stalks
4 scallions
10 peppercorns, crushed

1. Place chicken bones in a large sauce pot and slowly bring to a boil, skimming off any foam or fat as it rises to the top.

2. Add ginger, celery, scallions and peppercorns and reduce heat. Simmer stock for 2½-3 hours. Remove from heat and let cool, uncovered and undisturbed.

3. Strain stock through a strainer lined with cheesecloth into a clean bowl. Use what you need for the Chicken Soba Soup recipe and freeze the rest for future recipes.