Soba Noodle Soup With Chicken, Tofu, and Bok Choy Recipe

Serves: 6 Save

Ingredients (15)

  • 1 tablespoon vegetable oil
  • 2 medium cloves garlic, finely minced or grated on a microplane grater (about 2 teaspoons)
  • 1 inch section fresh ginger, finely minced or grated on a microplane grater (about 1 tablespoon)
  • 2 inch section fresh lemongrass, cut in half lengthwise and bruised with the back of a knife
  • 6 cups homemade or store-bought low sodium chicken or vegetable stock
  • 3 tablespoons dark soy sauce
  • 1 whole star anise
  • 3 medium chicken thighs
  • 7 medium shiitake mushrooms, caps very thinly sliced, stems discarded
  • 1 large bok choy, well rinsed, greens and stalks separated, sliced into thin ribbons
  • 1 teaspoon rice wine vinegar
  • 1/2 block block extra-firm tofu (about 8 ounces), drained in the fridge on paper towels under a weight (such as a can of beans) for several hours or overnight, cut into 1/2-inch dice
  • 1 pound dried soba noodles
  • 1/4 cup thinly sliced scallion greens and light whites
  • 1/4 cup torn fresh cilantro leaves


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