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
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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
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1 bunch
green onions
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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.
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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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