Borrowing deliciousness from a variety of of Asian soups, this bowl stars the Japanese favorite, soba, in the noodle department an keeps things flavorful with shiitake mushrooms, grated ginger, and lots of sliced scallions. Spoonfuls of sambal oelek, an Indonesian chile sauce, give it a spicy-good edge.
Try our other international chicken soup recipes to go global with the ultimate homey classic:
- 6 oz. buckwheat soba noodles
- 1 tbsp. vegetable oil, such as canola or safflower
- 8 oz. shiitake mushrooms, stems discarded, caps sliced into strips
- 1/2 tsp. coarse salt
- 1 tbsp. grated fresh ginger
- 2 garlic cloves, grated
- 5 scallions, sliced (dark green parts reserved for garnish)
- 1 red bell pepper, cut into large dice or strips
- 6 c. Simple Chicken Stock (recipe link in directions), plus 2 cups of shredded chicken
- 2 tsp. red chile sauce, such as sambal oelek (look for in the Asian foods aisle)
- 2 tsp. reduced-sodium soy sauce
- 4 oz. snow peas, trimmed and halved (1 1/3 cups)
- Toasted sesame oil, for drizzling (optional)
- Cook noodles in boiling water according to package instructions. Rinse in cool water, drain, and set aside.
- Heat vegetable oil in a large saucepan over medium-high heat. Add mushrooms and salt, and cook, stirring once or twice, until mushrooms have softened, about 2 min.
- Add ginger, garlic, and scallions (white and pale green parts only), and cook, stirring 1 min. Add red pepper, and cook 1 min more. Add Simple Chicken Stock and chile and soy sauces. Bring to a boil, scraping up bits from bottom of pan with a wooden spoon. Reduce heat; simmer, 5 min.
- Add shredded chicken and snow peas. Return to a boil. Cook 3 to 5 min. Divide noodles among 4 bowls and ladle in soup. Top with reserved scallion greens, and drizzle with sesame oil, if using.
This recipe originally appeared in the March 2017 issue of Dr. Oz The Good Life.