Chicken Soup with Buckwheat Noodles

As well as being delicious, buckwheat--or soba—-noodles are extremely nutritious, being rich in protein and vitamins E and C.

5 scallions
2 medium carrots, peeled and cut into 1-inch strips
12 oz boneless, skinless chicken breast, cut into finger-length, 2-inch strips
1 tbsp sesame oil combined with 1 tbsp vegetable oil
1-inch piece of fresh ginger, peeled and grated
5 cups chicken or turkey broth
3 tbsp light soy sauce
2 tbsp sake
2 tbsp dry sherry
4 oz soba noodles
3 oz spinach, washed, drained and shredded
salt and black pepper, to taste

1. Heat oil in a large saucepan until surface starts to shimmer. Saute chicken until just opaque on each side. Remove and place on paper towels to drain.

2. Add scallions, carrots and ginger to the pan and stir-fry for two minutes. Add broth, soy sauce, sake and sherry, and bring to a boil. Reduce heat and simmer, covered, for 8 minutes.

3. Add noodles and chicken; simmer for an additional 6 minutes, or until noodles are just tender. Add spinach and simmer until just wilted. Season with salt and pepper and serve.