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.