It’s definitely cold enough here in Buffalo, NY for lots of soup for dinner – I have two more new soup recipes on my menu for this week. I’ve never bought Soba noodles before – but they are really hearty and reminiscent of whole wheat spaghetti.
So, if you are fighting a winter cold and want an easy soup to make you feel better – this is it! Enjoy!
- 3 cans (14.5 ounce) low-sodium chicken broth
- 1 Tbsp. grated peeled ginger
- 1 garlic clove, cut into slivers
- 1/2 tsp. crushed red pepper flakes
- 2 cups water
- 4 ounces soba noodles
- 2 boneless skinless chicken breasts, thinly sliced crosswise
- 1 bell pepper, ribs and seeds removed, and cut into 1 inch strips
- 6 ounces snow peas, sliced diagonally into 1/2 inch pieces
- 2 Tbsp. fresh lime juice
- 2 scallions, thinly sliced
- salt and pepper
1. In a large stockpot, bring chicken broth, ginger, garlic, red-pepper flakes and water to a boil over high heat.
2. Add noodles and reduce heat until a simmer, and cook until noodles are tender – about 6 to 8 minutes.
3. Add chicken, bell pepper, and snow peas. Cook until the chicken is cooked throughout, about 1-3 minutes.
4. Add lime juice and scallions, season with salt and pepper to taste.
5. Use tongs to divide noodles among bowls and ladle broth into each bowl.
Source: Everyday Food, Fresh Flavor Fast