Chicken and Soba Noodle Soup

Chicken and Soba Noodle Soup

Prep Time


Cook Time

11 minutes


Chicken and Soba Noodle Soup

Thin, brownish gray soba noodles, made from buckwheat, are enormously popular in Japan, where they are prepared year-round. There, on hot summer days, the noodles are eaten cold, arranged on a bamboo lattice rack with dipping sauce, while on chilly winter days, the noodles are immersed in piping-hot broth. Soba noodles are available fresh and dried in Japanese markets; the dried variety may also be found in the ethnic aisle of well-stocked supermarkets. Look for yellow miso paste in the same places.

Recipe courtesy of Williams-Sonoma.

Adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001).

Variation Tip: Turkey strips may be used in place of the chicken.


  • 1/2 pound dried soba noodles
  • 4 cups chicken stock or prepared broth
  • 2 cups water
  • 1/4 cup yellow miso
  • 1 teaspoon peeled and grated fresh ginger
  • 1 boneless, skinless whole chicken breast, about 1/2 pound, cut into thin strips
  • 2 cups packed baby spinach leaves
  • 2 green onions, white and light green portions, thinly sliced


  • 1 Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about 4 minutes. Drain and set aside.
  • 2 In a large saucepan over medium-high heat, whisk together the stock, water, miso and ginger. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about 3 minutes.
  • 3 Add the chicken strips and cook until the chicken is just opaque throughout, about 2 minutes. Add the spinach and cook until slightly softened but still bright green, about 1 minute. Add the green onions and cook for 1 minute more. Taste and adjust the seasonings.
  • 4 Using tongs, divide the noodles evenly among warmed bowls and then ladle in the soup. Serve immediately. Serves 4 to 6.


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