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Soba Noodle Soup with Chicken and Watercress
Kamo nanban soba is a classic Japanese soup that combines duck and soba noodles (kamo means duck). Inspired by the dish, we created a version that uses chicken thighs in place of duck. We also added peppery watercress to complete the meal and add some vibrant color. Soba noodles, made from buckwheat flour or a blend of buckwheat and wheat flour, bring an appealing nuttiness to the soup; if you like, swap them for udon noodles, which are made from wheat flour and have a chewier texture. Umami-rich dashi forms the foundation of the delicate broth. You can make your own, or for easy preparation, use instant dashi—just dissolve in hot water according to the package directions. Though it’s optional, a sprinkling of aromatic shichimi togarashi, a Japanese seven-spice blend, lends a kick of heat and citrusy notes to the soup.
4
Servings
Tip
When rinsing the soba after draining, use warm water so the noodles don’t lose too much of their heat. This way, they won’t cool the soup when it’s ladled in.
35 minutes
Ingredients
Directions
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01In a large saucepan over medium-high, combine the dashi, soy sauce, mirin and sugar; bring to a simmer. Add the chicken and return to a simmer, then reduce to medium and simmer, uncovered and stirring occasionally, until the chicken is opaque throughout, 8 to 10 minutes.
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