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Chicken Soba Soup

Enjoy a wholesome and light chicken soba soup with clean, simple flavors. For an extra kick, stir in a spoonful of our truffle crunch hot and elevate this cozy dish with a touch of truffle.

INGREDIENTS

1 whole chicken (about 3-4 lbs)
1 large onion, quartered
4-inch piece of ginger, sliced
6 cups water (or enough to cover the chicken)
¼ cup soy sauce (shoyu)
1 tbsp mirin (optional)
1 tbsp sake (optional)
1 tsp salt (adjust to taste)
½ tsp white pepper
2 green onions, sliced (for garnish)
Cooked rice or soba noodles (for serving)
Sabatino Truffle Hot Crunch (to top the soup)
4-6 baby bok choy, halved

METHOD

1

In a large pot, add the whole chicken, onion, ginger, and water. Bring to a gentle boil.
2

Once boiling, add the soy sauce, mirin, sake (if using), salt, and white pepper to the pot.
3

Reduce the heat to a simmer and cook for about 1.5–2 hours until the chicken is tender. Skim off any impurities that rise to the top.
4

Once the chicken is cooked, remove the chicken from the pot and strain the broth. Taste and adjust the seasoning if necessary.
5

While the broth is simmering, steam the baby bok choy for about 2-3 minutes until bright green and tender. Set aside.
6

Shred the chicken into bite-sized pieces or slice
7

In a bowl, add rice or soba noodles, ladle in the hot broth, and top with shredded chicken.
8

Arrange the steamed bok choy on the side.
9

Garnish with sliced green onions and a generous spoonful of Sabatino Truffle Hot Crunch for that spicy, umami-packed kick.