Gingered Chicken Soup with Soba and Vegetables

Name: Gingered Chicken Soup with Soba and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken broth; 2 teaspoons grated ginger; 6 scallions, 4 roughly chopped, 2 thinly sliced on the bias; 1 cup small sprigs watercress, thick stems trimmed; 12 cherry tomatoes, halved; 1 avocado, diced; 1/2 English cucumber, halved lengthwise and thinly sliced into half-moons; 1 1/2 cups frozen edamame; One 9.5-ounce package buckwheat soba noodles; 2 tablespoons dry sherry; 1 tablespoon soy sauce; 1/4 cup chili garlic sauce, for serving

Servings: persons

8 cups chicken broth
2 teaspoons grated ginger
6 scallions, 4 roughly chopped, 2 thinly sliced on the bias
1 cup small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved lengthwise and thinly sliced into half-moons
1 1/2 cups frozen edamame
One 9.5-ounce package buckwheat soba noodles
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup chili garlic sauce, for serving

1
Put the broth, ginger, roughly chopped scallions and 2 cups water in a medium saucepan and bring to a boil over high heat.
2
Cover the pan, lower the heat so the soup just simmers and cook for 20 minutes.
3
Meanwhile, bring a large pot of water to a boil.
4
Put the sliced scallions, watercress, tomatoes, avocados and cucumbers in separate small bowls and set aside.
5
Stir the edamame into the boiling water and cook for 1 minute.
6
Add the soba noodles to the pot with the edamame and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes.
7
Drain the noodles and edamame in a colander; shake to remove as much water as possible.
8
Divide among 4 soup bowls.
9
Remove the broth from the heat and stir in the sherry and soy sauce.
10
Ladle the hot broth over the noodles.
11
Serve with the sliced scallions, watercress, tomatoes, avocadoes, cucumbers and chili garlic sauce for topping.

874

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups chicken broth, 2 teaspoons grated ginger, 6 scallions, 4 roughly chopped, 2 thinly sliced on the bias, 1 cup small sprigs watercress, thick stems trimmed, and more.

Yes, Gingered Chicken Soup with Soba and Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!