I know, I know, you probably think I'm getting a little bit boring with all these soups! What can I say, I do have a slight addiction, but you do have to agree with me, there is nothing better in a cold winter evening than a bowl of hot, soulful, and flavorful soup. OK, the last few days weren't that cold, actually they were pretty warm for January, but that still didn't stop me from having soup for dinner (I don't think that 115F weather would be able to stop me!). I went Japanese style and made chicken and Soba noodle soup. It's so good that I had two bowls of it, and I regret it instantly because the noodles may not look like much, but they are really filling. What you need to make it is:
Buckwheat Soba noodles
1 chicken breast
mushroom (thinly sliced)
fresh baby spinach leaves
1 onion (thinly sliced)
pinch of fresh ginger
Cut chicken breast into 1 inch cubes and cook together with chicken broth, ginger, onions, scallions, and mushroom for about 10-15 minutes until the meat is done and tender. Add two handfuls of baby spinach leaves, season with soy sauce and pepper to taste, and cook for about 5 minutes. Serve with cooked Soba noodles (I cook them separately).
Delicious! Reminds me a little bit about Polish "rosol" even though it has completely different ingredients. You can also add a little bit of miso paste if you have it, but if you don't I wouldn't worry about it because it's going to be awesome even without it.