Saturday, February 21, 2015

Soba noodle soup

After the success of the cold soba noodle salad, madame thought it would be nice to have a soup with soba noodles in it. I figured that cooking the noodles in the soup would probably make it cloudy, so I did things separately. Using the technique that I learned from Chef McDang - make a flavorful broth quickly and then cook the chicken in it. Similar technique to this. But I didn't have any lemon grass or galangal on hand.
Madame gave this the "We can serve this to people" accolade.


4 oz Soba noodles cooked for 4 1/2 minutes, drained and rinsed
3 cups water
1/4 cup fish sauce
4 kaffir (Thai) lime leaves
1 serrano pepper cut into thin rings (more or less according to desired spiciness)
6 green onions (white and green parts used separately
1 1" piece piece of ginger chopped (no need to peel, it will be strained out)
1 medium carrot cut into 1/4" cubes
3" daikon root peeled and cut into 1" cubes
1 boneless, skinless chicken breast (yes this really was between the 2 of us) sliced into thin strips
Cilantro leaves to garnish


Place the water, fish sauce, lime leaves, serrano rings, green part of the green onions,
and ginger into a medium saucepot. Bring to a simmer, and allow to simmer for about 5 minutes. Strain and retain the broth.
Bring the broth to a simmer again, and add the carrot and daikon. After 30 seconds, add the sliced chicken and continue to simmer for about 3 minutes (until the chicken is cooked through).
Place some noodles in the bottom of a warmed bowl, and ladle over the chicken, broth, carrots, daikon. Garnish with some cilantro leaves.

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