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1
In a medium stockpot, bring the chicken stock to a simmer over medium heat.
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2
Add the chicken breasts; return to a simmer.
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3
Reduce heat; simmer until the chicken is cooked through, about 20 minutes.
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4
Transfer the chicken to a plate, and set aside until cool enough to handle.
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5
Cover, and keep the stock at a low simmer.
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6
Meanwhile, bring a medium saucepan of water to a boil over high heat.
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7
Add salt, and stir in the soba noodles.
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8
Cook until the soba is al dente, according to package instructions.
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9
Drain; set aside.
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10
Remove the chicken meat from the bones, and shred it into bite-size pieces.
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11
Add the tofu to the simmering stock just until heated through.
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12
Season with salt and pepper.
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13
To serve, ladle the stock and tofu into soup bowls.
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14
Add shredded chicken to each bowl, and mound soba noodles in the center.
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15
Sprinkle with the carrots and radishes; garnish with watercress.
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16
In a large stockpot, combine all the ingredients.
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17
Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer.
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18
Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim the surface with a large metal spoon as needed.
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19
Transfer the whole chicken to a cutting board.
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20
Let cool slightly, and pull the meat from the sides.
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21
(Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)
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22
Return the chicken bones to the pot.
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23
Place a smaller pot lid on the surface of the stock to keep the solids submerged.
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24
Simmer until the bones fall apart when poked, 2 1/2 to 4 hours.
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25
Skim the surface as needed.
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26
Prepare a large ice-water bath.
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27
Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids.
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28
Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.
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29
Transfer the stock to airtight containers.
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30
Refrigerate at least 8 hours or overnight.
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31
With a large metal spoon, skim off and discard the fat layer that has collected on the top.
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32
If storing, leave the fat layer intact (it helps to seal in flavor).
