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Spicy Ginger Chicken Soba

Spicy Ginger Chicken Soba: A Flavor-Packed Comfort Bowl

Enjoy a warm and nutritious Spicy Ginger Chicken Soba full of vibrant flavors, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Neutral Oil Olive oil or sesame oil can be used.
  • 1 pound Ground Chicken Turkey can be used as an alternative.
  • to taste Kosher Salt Adjust amount based on preference.
  • 1 tablespoon Minced Ginger Fresh ginger provides the best flavor.
  • 1 diced Yellow Onion Shallots work well if in a pinch.
  • 2 chopped Scallions Use green parts for garnish.
  • 1 chopped Jalapeño Use a milder pepper if less heat is desired.
  • 2 cups Napa/Savoy Cabbage Regular cabbage can be substituted.
  • 1 cup Grated Carrots Diced bell pepper can be a good swap.
  • 4 cups Low-Sodium Chicken Broth Vegetable broth for a vegetarian version.
  • 2 tablespoons Tamari Soy sauce if gluten is not a concern.
  • 1 tablespoon Mirin Can substitute with rice vinegar and sugar.
  • 1 tablespoon Rice Vinegar Lemon juice can be an alternative.
  • 1 teaspoon Sesame Oil Using toasted sesame oil for richer taste.
  • 3 ounces Dry Soba Noodles Can replace with udon or rice noodles.
  • 1 batch Sesame-Scallion Garnish Can be omitted if desired.

Equipment

  • large pot
  • small bowl
  • Cooking spoon
  • Colander

Method
 

Cooking Steps
  1. Heat 2 tablespoons of neutral oil in a large pot over medium heat. Add 1 pound of ground chicken and season with kosher salt to taste. Cook for 12-15 minutes, stirring occasionally, until browned.
  2. If the pot is dry, add a splash more oil and sauté 1 tablespoon of minced ginger for about 1 minute. Stir in 1 diced yellow onion and cook for 3 minutes until softened. Incorporate 1 chopped jalapeño, 2 cups of chopped napa/savoy cabbage, and 1 cup of grated carrots before returning the cooked chicken.
  3. Pour in 4 cups of low-sodium chicken broth, bringing to a gentle boil. Reduce heat to low, and stir in 2 tablespoons of tamari, 1 tablespoon of mirin, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Simmer for 20 minutes.
  4. In a small bowl, mix the green parts of 2 scallions, 1 tablespoon of sesame seeds, and 1 teaspoon of sesame oil with a pinch of salt for garnish.
  5. Boil a pot of water, then cook 3 ounces of dry soba noodles for 4-5 minutes. Drain and rinse under cold water.
  6. Ladle the soup over the soba noodles in bowls and sprinkle with the sesame-scallion garnish. Serve hot.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Use fresh ingredients for the best flavor. Customize heat levels and feel free to swap ingredients as per your preference.

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