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Easy Chicken Soba Noodle Soup

Easy Chicken Soba Noodle Soup

Light, cozy chicken soba noodle soup with ginger-garlic broth, tender veggies, and springy noodles. Weeknight-fast and deeply satisfying.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 0.75 lb boneless skinless chicken breast, thinly sliced slice across the grain for tenderness
  • 0.5 tsp fine salt plus more to taste
  • 0.25 tsp black pepper freshly ground
  • 1 tbsp neutral oil canola or avocado oil
  • 1 tbsp minced garlic about 3 cloves
  • 1 tbsp grated fresh ginger finely grated
  • 1.5 cup sliced mushrooms shiitake or cremini
  • 1 cup thinly sliced carrots
  • 6 cup low-sodium chicken broth
  • 1 cup water for adjusting broth and boiling
  • 3 tbsp soy sauce low-sodium if possible
  • 1 tbsp mirin or 1 tsp sugar
  • 1 tsp rice vinegar for brightness
  • 8 oz dried soba noodles buckwheat noodles
  • 1 tbsp toasted sesame oil for finishing and noodles
  • 0.5 cup sliced green onions plus extra for garnish
  • 3 cup baby spinach or chopped baby bok choy
  • 0.25 tsp red pepper flakes optional heat
  • 1 tbsp fresh lime juice optional, for serving
  • 1 tsp toasted sesame seeds for garnish

Instructions

Preparation Steps

  • Bring a medium pot of water to a boil for the soba; keep it at a gentle simmer.
  • Season chicken with salt and pepper. Heat neutral oil in a large pot over medium heat.
  • Sauté garlic and ginger until fragrant, about 30 seconds. Add mushrooms and carrots; cook 3 minutes.
  • Pour in chicken broth, 1 cup water, soy sauce, and mirin. Bring to a gentle simmer.
  • Slide in the sliced chicken. Simmer until just cooked through, 5–7 minutes, skimming if needed.
  • Stir in spinach and most of the green onions; cook until wilted, 1 minute. Add rice vinegar and red pepper flakes.
  • Cook soba in the simmering water per package, 4–5 minutes. Drain and rinse under cool water to remove starch.
  • Toss noodles with half the sesame oil. Taste the soup and adjust salt or soy. Finish with remaining sesame oil.
  • Divide noodles into bowls. Ladle hot soup over. Top with sesame seeds, extra scallions, and a splash of lime juice.

Notes

Variation: Stir in a spoonful of white miso or a dash of fish sauce for deeper umami. Swap rotisserie chicken for the sliced chicken to save time; add it at the end to warm. Storage: Refrigerate soup and noodles separately for 3 days to prevent the noodles from soaking up broth.
This recipe is an original creation inspired by classic Easy Chicken Soba Noodle Soup flavors. All ingredient ratios and instructions are independently developed.