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1
Preheat oven to 375u00b0. Heat 2 tbsp. oil in a large, heavy ovenproof frying pan or wok over medium heat. Add carrots, onions, fennel, ginger, and 1/2 tsp. each salt and pepper. Cook, stirring often, until vegetables soften, about 9 minutes. Transfer to a bowl and wipe pan clean.
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2
Boil 3 cups water. Remove from heat, add tea leaves, cover, and let steep 5 minutes. Heat chicken broth to a slow simmer in a pot. Strain tea into broth. Season broth with some salt and set aside, covered.
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3
Dry chicken with paper towels. Rub with 1 tsp. oil. Season all over with 1/2 tsp. each salt and pepper and the coriander.
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4
Heat same pan used for vegetables over high heat. Drizzle in remaining 2 tsp. oil, then add chicken, skin side down. Cook until skin turns very dark brown, almost black; then flip over with tongs and transfer pan to oven. Bake chicken until just opaque, in center, about 15 minutes (cut to check). Let stand until cool enough to handle.
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5
Cook soba according to package directions. Drain and rinse. Remove chicken skin and slice meat from bones. Put 6 large, wide bowls into turned-off oven to warm. Bring broth to a simmer, covered.
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6
Pile noodles into bowls. Top with chicken and vegetables, then ladle in broth. Sprinkle with herbs.
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7
Nutritional analysis is per serving.
