Shredded chicken and soba noodle soup
Instructions:
Look for soba noodles in the Asian section of
your supermarket.
2 1 / 2 quarts Basic Chicken Stock
2 whole skinless chicken breasts, halved
Coarse salt
1 / 2 pound soba noodles
1 pound firm or extra-firm tofu, cut
into 1 / 4-inch dice
Freshly ground pepper
2 small carrots, julienned
2 red radishes, trimmed and julienned
1 / 2 bunch watercress, tough stems removed,
for garnish
- In a medium stockpot, bring the chicken stock to a simmer over medium heat. Add the chicken breasts; return to a simmer. Reduce heat; simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.
- Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in the soba noodles. Cook until the soba is al dente, according to package instructions. Drain; set aside.
- Remove the chicken meat from the bones, and shred it into bite-size pieces. Add the tofu to the simmering stock just until heated through. Season with salt and pepper.
- To serve, ladle the stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress
- SERVES 10