Author Notes
A trip to the Asian market, a blast of arctic air, a deep need for some comfort food...without any one of those things, this recipe may not have existed. As I headed into work this morning, leftovers in tow, I was terribly grateful for the perfect storm that created this recipe.
*Note: If you don't have an Asian seasoning on hand, mix 1.5 tsp. of garlic powder, onion powder, and black pepper with 0.5 tsp. of crushed red pepper and ground ginger. —Stephanie
Ingredients
- For soup
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4-6 cups
low sodium chicken broth
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2 tablespoons
Asian seasoning/spice blend*
-
1
small red onion
-
1 bunch
green onions
-
8 ounces
buckwheat (soba) noodles
-
1
package fresh stir fry vegetables (broccoli, snap peas, carrots)
-
2
red bell peppers, julienned
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2
chicken breasts, cooked and shredded
-
1
lime, cut into wedges
- Optional garnishes
-
Thai basil (or other variety, if necessary), chiffonaded
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cilantro, roughly chopped
-
black sesame seeds
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soy sauce
-
sriracha or other Asian style hot sauce
-
kimchi
Directions
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In a large pot, combine broth, Asian seasoning, and red onion. Heat until boiling.
-
Separate whites and greens of green onions. Slice greens into 1-2 inch pieces. Finely slice whites. Add both whites and greens with buckwheat noodles into the pan. Cook according to package directions, but reduce cooking time by 2 minutes.
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Add remaining vegetables and chicken to pot. Cook 2-4 minutes, until vegetables are slightly cooked but retain some texture and all ingredients are heated through.
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Serve with 1 lime wedge per bowl and optional garnishes.
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