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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. 

Chicken Soba Soup

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.

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