Asian Chicken Soup with Soba Noodles
When I worked in midtown Manhattan nearly a decade ago, there was an amazing little restaurant right across the street from my office called the Duke. Oh, how I loved the days when someone would suggest the Duke for lunch. It had everything - from sandwiches, to Korean BBQ to make-your-own salads. But my favorite, by far, was the Asian noodle soup. It worked the same way as the salad bar - you chose your base, your protein, your vegetables and any additions. My order was always the same - “soba noodles, chicken, broccoli, carrots, a little bit of seaweed and a little bit of spice”. And then they would pour that delicious broth over top. Amazing…
After I left my job in the city, I would dream about that soup. Nothing compared. And I tried to find it - believe me. Until, one day, I decided to stop looking to BUY the soup, and instead make it myself. I started to research asian flavors since I had never made anything like this before. After playing around with some spices and leaving some out (fish sauce?), I found I was able to achieve the flavor of my favorite soup right at home!
For years now, this recipe has been part of my meal rotation. I love it because it’s so easy to make, my husband is a fan (he used to get it from the Duke, too!) and I’m hoping to get the kids on board soon (they are still iffy about soups, go figure!). But the best part about this soup is that I know exactly what goes into it and just how absolutely HEALTHY it is! It's also so versatile! You can make it your own way - adding in your favorite veggies, altering the spice level, changing the protein and even the noodles. I have always loved soba noodles, but I especially do now that I am gluten-free.
(Note: Buckwheat is naturally gluten-free. Just be sure that your choice of soba noodles is made with 100% buckwheat and your are good!)
Here is the recipe for the easiest, most delicious Asian Chicken Soup…
What you will need:
1 1/2 cups shredded rotisserie chicken
4 cups low-sodium chicken broth
1 1/2 cups broccoli florets
1/2 cup matchstick carrots
1 tablespoon soy sauce (I use gluten-free Tamari)
1 tablespoon sriracha (adjust to desired spice level)
1/4 teaspoon ground ginger
2 teaspoons Thai Red Curry paste (I use Thai Kitchen)
1/2 cup water
4 sliced scallions
How to Make It:
Combine all ingredients except the soba noodles and the scallions in a large saucepan. Bring to a boil and simmer for 15 minutes.
Cook soba noodles according to package
Put a serving of noodles in a bowl, spoon 1 1/2 cups soup over noodles. Top with scallions.
Makes approximately 4 servings.