Best Soba Noodle Soup With Roast Beef Recipes

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CHICKEN SOBA NOODLE SOUP



Chicken Soba Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small skinless, boneless chicken thighs
6 cups low-sodium chicken broth
6 slices fresh ginger, lightly smashed, plus 1 tablespoon finely grated
2 scallions, whites cut into 2-inch pieces and greens thinly sliced
Kosher salt and freshly ground pepper
1 cup sugar snap peas
3 carrots
1 9.5-ounce package soba noodles
4 ounces sliced shiitake mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons fresh lemon juice
Shichimi togarashi (Japanese seasoning) or Asian chili sauce, for topping

Steps:

  • Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
  • While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
  • Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
  • Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
  • Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

SOBA NOODLE SOUP



Soba Noodle Soup image

A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth - dashi - that's as clear and glossy as beef consommé, not only salty and umami-complex but sweet as well. My favorite variety, tamago toji, is egg-topped. When it's made right, the egg is almost foamy, soft-scrambled and tender, deliciously flavored by the dashi, a bit of which it absorbs.

Provided by Mark Bittman

Categories     dinner, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt
3 cups lightly packed shaved bonito flakes
3/4 cup soy sauce, preferably light (not low-sodium but usukuchi)
1/4 cup mirin
2 tablespoons sugar
1 sheet nori
4 eggs
About 1 pound soba noodles
1/2 cup chopped scallions

Steps:

  • Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
  • Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
  • Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 4 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 2 grams, Sodium 3861 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN SOBA NOODLE SOUP



Chicken Soba Noodle Soup image

A great homemade chicken soup with soba noodles.

Provided by TheCarl

Categories     Chicken Noodle Soup

Time 40m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
¼ medium onion, diced
4 cloves garlic, minced
3 medium carrots, chopped
2 stalks celery, chopped
2 (32 fluid ounce) containers chicken broth
1 tablespoon curry powder
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper
½ teaspoon ground white pepper
1 tablespoon butter
3 (5 ounce) skinless, boneless chicken breasts, cubed
4 (8 ounce) packages dried soba noodles
½ cup frozen peas

Steps:

  • Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
  • At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
  • Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

Nutrition Facts : Calories 524.2 calories, Carbohydrate 91 g, Cholesterol 39.6 mg, Fat 7.7 g, Fiber 1.6 g, Protein 29.5 g, SaturatedFat 1.9 g, Sodium 2333 mg, Sugar 3.1 g

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY



Soba Noodle Soup with Roast Pork and Bok Choy image

Categories     Soup/Stew     Ginger     Pasta     Pork     Roast     Spice     Winter     Anise     Bok Choy     Simmer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 11

1 tablespoon hoisin sauce
1 tablespoon sugar
1 1/2 teaspoons Chinese five-spice powder
1 tablespoon plus 1 teaspoon soy sauce
a 3/4-pound piece well trimmed boneless pork loin
8 cups chicken broth
six 1/8-inch slices peeled fresh gingerroot
3 star anise
2 large garlic cloves
1/2 pound dried soba noodles
1/2 pound bok choy (about 1/2 small head)

Steps:

  • Preheat oven to 350° F.
  • In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.
  • In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.
  • While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.
  • Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.

BACHELOR'S SOBA NOODLE SOUP



Bachelor's Soba Noodle Soup image

Step-by-step recipe for the beginner cook eating solo. Inspired by a Vegetarian Times recipe from the '90s using healthy buckwheat noodles. Use frozen spinach, broccoli, corn, or all three. Substitutions: Broth can be powder or liquid, chicken or beef, or use miso powder or paste. Variations: Add kimchi, cooked meats, beef balls, fishballs, kamaboko, green onion, seaweed, cooked dumplings or wontons.

Provided by gracepaisley

Categories     One Dish Meal

Time 20m

Yield 1 bowl of noodle soup, 1 serving(s)

Number Of Ingredients 11

1 bunch soba noodles (Japanese buckwheat noodles)
1 tablespoon sesame oil (optional)
1 1/2 cups vegetable broth
4 -5 ounces firm tofu (optional)
1/3 cup frozen vegetables
1 egg (optional)
1 dash salt
1 dash pepper
1 tablespoon soy sauce
1 bunch green onion (optional)
1/4 teaspoon sesame seeds (optional)

Steps:

  • Bring 6 cups of water to a boil in small pot or saucepan. Remove the plastic or paper band from the bundle of noodles and add the uncooked soba to the boiling water, stirring occasionally with a fork or chopsticks to keep the noodles from sticking to each other. Boil on medium to medium-low heat for 4-5 minutes. Drain noodles into a strainer over the sink, then run cold water over noodles to prevent further cooking. Shake strainer to get as much water as possible off the noodles. If you have sesame oil, drizzle a small amount over the noodles to keep them from sticking and to add a toasty nutty flavor and use your fork or chopsticks to stir a little to distribute the oil. Set aside.
  • In the same emptied small pot or saucepan, heat vegetable broth over high heat to boiling. Lower heat to medium-low.
  • If you're not using egg, skip over to the next step. If you're using egg, crack the egg into the broth and allow to cook at a low boil. To keep the egg yolk intact, don't agitate the egg and keep soup at a low simmer until egg is firm. You can also use your fork or chopsticks to poke the yolk or stir the egg around in the broth if you want an egg-drop style soup. Cook just long enough for the egg whites and yolk to be cooked.
  • If you're not using tofu, skip over to the next step. If you're using tofu, cut it up into small to medium cubes and add to the broth and bring to a boil.
  • Add up to 1/3 cup vegetables to the broth, depending on how much you want in your meal. Once it boils again, reduce heat to simmering for a few minutes. You basically want to heat it long enough so that the vegetables are not frozen. When it's done, turn off the heat.
  • Stir in soy sauce, salt and pepper to taste. Put the soba into a big noodle bowl. If you have green onion, chop and use the green parts only and sprinkle on top of the noodles. Pour the soup and its contents over your noodles. Sprinkle the ground sesame seeds on top and enjoy while it's hot!

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY



Soba Noodle Soup With Roast Pork and Bok Choy image

Make and share this Soba Noodle Soup With Roast Pork and Bok Choy recipe from Food.com.

Provided by lazyme

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon hoisin sauce
1 tablespoon sugar
1 1/2 teaspoons five-spice powder
1 tablespoon soy sauce
1 teaspoon soy sauce
3/4 lb pork loin, boneless
8 cups chicken broth
6 slices gingerroot, 1/8-inch thick
3 star anise
2 large garlic cloves
1/2 lb soba noodles, dried
1/2 lb bok choy

Steps:

  • Preheat oven to 350.
  • In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce.
  • In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160.
  • Let pork stand on a cutting board 15 minutes.
  • Cut pork crosswise into thin slices and halve slices diagonally.
  • In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce.
  • Remove pan from heat and steep broth, covered, 30 minutes.
  • Pour broth through a sieve into another large saucepan.
  • While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles.
  • When water returns to boil add 1 cup cold water and bring to boil again.
  • Repeat procedure and simmer noodles 5 minutes, or until just tender.
  • In a colander drain noodles and rinse under cold water.
  • Drain noodles well and divide among 4 large soup bowls.
  • Bring broth to a boil.
  • Cut bok choy crosswise into 3/4-inch slices and add to broth.
  • Simmer mixture 2 minutes, or until bok choy is crisp-tender.
  • Divide pork, bok choy, and broth among bowls.

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