We’ve been seeing a lot of crazy rain recently here in Baltimore. So despite it being June, it’s been great soup weather!
This is what I call “fork-and-spoon-soup”, because the soba noodles are hard to tackle with a spoon, but you don’t want to miss any of the delicious broth! The broth is salty from the soy sauce, yet tart from the lime juice.
This soup could easily be made vegetarian buy substituting tofu for the chicken. I baked some chicken while the soup cooked and then shredded it to add at the end. Someone in our house was very excited at the prospect of any chicken falling to the floor…
Soba noodles are made of buckwheat, which explains their dark brown color. If you’ve never had soba before, I highly recommend trying it; if you’re totally opposed, any type of noodle would work in this soup (egg noodles, spaghetti, or even rice).
This soup comes together pretty quickly, especially if you have some pre-cooked chicken/tofu on hand. So, go ahead and put it on the menu this week!
Chinese Chicken & Mushroom Soup
Prep time: 5 min
Cook time: 20 min
- 10oz mushrooms (I used baby portobello)
- 3C chicken broth
- 6oz baby bok choy
- 3oz soba noodles
- 8oz chicken, shredded
- 1T soy sauce
- juice from 1 lime
- Add mushrooms to dutch oven over medium heat; cook until most of liquid has released
- Add chicken broth to pot, bring to a boil
- Add boy choy, cover and steam/cook for 5 min
- Add soba noodles, cover and cook for 5 min
- Add chicken, soy sauce and lime juice to the pot and warm through
Question: Does your pet(s) hang out in the kitchen while you cook? Do you ever let them ‘taste test’ what you’re cooking?