Recipe for chicken, cabbage and soba soup
Some soups you eat when you want to challenge your taste buds. Other soups you eat to soothe. This is the latter, a comforting soup, not heavy, not spicy unless you pile on the Sriracha at the end (and you know I do!). Soba noodles, made of buckwheat and sometimes yam flour, usually are eaten cold with a dipping sauce, but here they add a nutty flavor and beneficial fiber to the soup. Some, but not all, buckwheat noodles are gluten-free, so if this is a concern for you, please read labels carefully.
Chicken, cabbage and soba soup
1/2 lb soba (buckwheat noodles)
6 cups chicken stock, homemade or low-sodium store-bought
1-2 Tbsp reduced-sodium soy sauce (use more if you're using homemade stock)
1-inch piece of fresh gingerroot, peeled and sliced into "coins"
4 cups shredded Napa cabbage
2 cups chopped cooked chicken (I use rotisserie chicken)
Sriracha and hoisin sauce, to taste (optional)
In a 3-quart or larger saucepan, bring 6 cups of water to a boil. Add the soba and cook for 3 minutes, until the noodles are almost cooked through. Drain and set aside.
In a 4-quart or larger stockpot, bring the chicken stock, soy sauce and ginger to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add the cabbage, chicken and soba, and cook for 10 minutes.
Ladle the soup into individual bowls, and pass the Sriracha and hoisin for each person to season to taste.