While this might not be the chicken soup your mom made when you were sick, it has great interesting flavors and adding in a fermented ingredient is always good for your gut!

We Provide
  • 2, 5 Oz. Chicken Breasts
  • 5 Tablespoons Miso Paste
  • 3 Oz. Soba Noodles
  • 3 Green Onions
  • 1 Oz. Ginger
  • 2 Dried Chilis
  • 1 Teaspoon Roasted Sesame Seed Oil
You Provide
  • Stock Pot
  • Cutting Board
  • Chefs Knife
  • 5 Cup Water
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Step 1


Place 4 cups of water into the stock pot and bring up to a boil. While that heats up, slice the chicken breasts horizontally to create a thinner breast.

Step 2


Slice the ginger into 2 pieces. Once the water is boiling, add the sliced chicken breasts, ginger slices and dried chilies into the hot water and boil for 15 minutes

Step 3


Thinly slice the green onions and set aside.

Step 4


Once the chicken has cooked, remove from the hot water and set aside. Add in the miso and stir until dissolved.

Step 5


Once the miso is dissolved, add in the soba noodles and cook for 3 minutes. At the end of the 3 minutes, add in the roasted sesame seed oil and remove from heat.

Step 6


To serve, place half of the chicken breast into the bottom of a bowl and top with half the soba and broth. To finish, top with half the sliced green onions.



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