Chicken

Asian chicken broth with soba noodles

Name: Asian noodle soup recipe
Yield: 4
Cuisine: /asian recipes
Ingredients: 270g packet soba noodles; 2 tsp sesame oil; 40.00 ml soy sauce; 40.00 ml light soy sauce; 2 tsp kombu tsuya soup base (from Asian grocers, see notes); 1 tsp yuzu juice (from Asian grocers); 1 head broccoli, florets into small pieces, stem trimmed, cut into matchsticks; 4 long green shallots, thinly sliced; Korean chilli flakes, to sprinkle (optional); 3L chicken stock (homemade is best, but you can also use store-bought); 60g ginger peelings; 6 coriander roots, washed; 6 whole dried shiitake mushrooms; 2 onion ends

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Asian chicken broth with buckwheat noodles

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by delicious. team

delicious. team

Aug 22, 2024

"This recipe is something we eat at home all the time. Whenever I peel ginger, cut onions or have leftover mushrooms that may be drying out, I freeze them to use with roast chicken bones to make stocks. I use one drawer in my freezer to store all my fruit and vegetable by-products in compostable zip-lock bags. Soft tomatoes, overripe bananas, leftover strawberries going soft all get a second chance to make it into another dish – a tomato soup or pasta sauce, banana bread and berry smoothies or jam." – Melissa Palinkas

This recipe is by Melissa Palinkas.

270g packet soba noodles
2 tsp sesame oil
2 tbs liquid shiro koji (from Asian grocers, see notes)
2 tbs light soy sauce
2 tsp kombu tsuya soup base (from Asian grocers, see notes)
1 tsp yuzu juice (from Asian grocers)
1 head broccoli, florets into small pieces, stem trimmed, cut into matchsticks
4 long green shallots, thinly sliced
Korean chilli flakes, to sprinkle (optional)

Broth

3L chicken stock (homemade is best, but you can also use store-bought)
60g ginger peelings
6 coriander roots, washed
6 whole dried shiitake mushrooms
2 onion ends

Method

1.

For the broth, place all ingredients in a large saucepan and bring to a simmer over high heat. Reduce heat to medium-low and simmer for 45 minutes. Remove from the heat and stand for 15 minutes.
2.

Meanwhile, cook the noodles according to packet instructions. Drain and cool under cold running water. Transfer to a large bowl, season to taste and toss through the sesame oil.
3.

Strain broth through a sieve lined with muslin or paper towel into a clean large saucepan. Reserve mushrooms and discard remaining solids. Thinly slice mushrooms. Add shiro koiji, soy sauce, kombu tsuyu, yuzu juice and broccoli to broth and bring to a simmer over medium-high heat. Cook for 5 minutes, or until broccoli is just tender.
4.

Divide the noodles, mushroom, broccoli and half the shallot between bowls and ladle over hot broth. Stand for a few minutes, then scatter with remaining shallot. Sprinkle with chilli flakes to serve, if using.

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Recipe Notes

Liquid shiro koji is a traditional Japanese ingredient made from fermented rice, water and cultures. Shiro (‘white’) koji is milder and sweeter than regular koji. Kombu tsuyu, also known simply as tsuyu, is a Japanese soup or dipping sauce base commonly used in Japanese cuisine.