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chicken salt vegetable oil garlic ginger sherry sugar soy sauce sugar snap peas water leeks white miso baby spinach basil
Viewed: 44 - Published at: 7 years agoIngredients
- 1 1/2 pounds boneless, skinless chicken thighs
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 teaspoons grated ginger
- 1 tablespoon mirin or sherry
- 1 tablespoon sugar
- 1 tablespoon tamari or light soy sauce
- 8 ounces soba (buckwheat noodles)
- 8 ounces sugar snap peas or snow peas, trimmed
- 8 cups water
- 2 medium leeks, white and tender green part, diced, about 2 cups
- 1/4 cup white miso, or more to taste
- 5 ounces baby spinach, about 4 cups
- A few basil or shiso leaves, julienned
Method
- Season chicken thighs on all sides with salt and pepper.
- Put oil in a heavy-bottomed soup pot over medium high heat.
- Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning.
- Turn and cook other side for about 2 minutes.
- Add garlic and ginger and let sizzle without browning.
- Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil.
- Lower heat and simmer gently for 20 minutes.
- Turn off heat.
- Remove thighs and chop into 1/2-inch chunks, then return meat to pot.
- Taste broth and adjust salt if necessary.
- In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook.
- Drain noodles and refresh with cool water, then leave at room temperature.
- Bring a small pot of salted water to boil.
- Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water.
- Leave at room temperature.
- To serve, reheat broth to just under a boil.
- Dilute miso with a little hot broth and whisk into soup.
- Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute.
- Divide the noodles among 6 warmed bowls and ladle soup over.
- Top each bowl with a little basil.
