Soba Noodle Soup with Chicken, Tofu, and Bok Choy
You can never have too many main course recipes, so give Sob A mixture of bok choy, soy sauce, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the extra firm tofu you could follow this main course with the Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 1 hour.
Instructions
Heat oil in a large Dutch oven set over medium heat until shimmering.
Add garlic, ginger, and lemongrass and cook, stirring, until aromatics are fragrant, about 1 minute.
Add stock, soy sauce, anise, and chicken thighs and increase heat to high. Bring liquid to a boil then reduce heat to maintain a simmer and cook until chicken is just cooked through, about 10 minutes.
Add shiitakes and sliced bok choy stems to soup and cook for 15 minutes sliced bok choy greens and cook until vegetables and chicken are tender, about 15 minutes longer.
Remove chicken and let cool slightly, then shred into bite-sized pieces with your fingers. Return to soup.
Add vinegar, tofu, and noodles to soup and cook until noodles are cooked (see package for cooking time). Season soup to taste with more soy sauce, vinegar, or salt, garnish with scallions and cilantro, and serve.