Chicken and Soba Noodle Soup

Chicken and Soba Noodle Soup

In this light Asian soba noodle soup, salt flavors the stock as it cooks and softens the bitter bok choy.

Cooking Light APRIL 2004

  • Yield: 6 servings (serving size: about 1 1/2 cups)


  • 2 teaspoons dark sesame oil
  • 1 cup chopped carrot
  • 1 cup thinly sliced celery
  • 3/4 cup chopped onion
  • 3/4 teaspoon salt, divided
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 5 cups water
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon hot chile sauce with garlic (such as KA-ME)
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 (8-ounce) chicken breast halves, skinned
  • 2 ounces uncooked soba noodles
  • 4 cups shredded bok choy
  • 1 cup (1/2-inch) slices green onions
  • 3 tablespoons thinly sliced fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice


Heat the oil in a Dutch oven over medium heat. Add carrot, celery, and chopped onion; cook 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, ginger, and garlic; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat, and simmer 1 hour. Remove chicken from pan; cool slightly. Remove chicken from bones. Shred meat with 2 forks; discard bones. Add chicken to pan; bring to a boil. Add soba; cook 5 minutes. Stir in bok choy; reduce heat, and simmer 3 minutes. Stir in 1/4 teaspoon salt, green onions, basil, and pepper; cook 2 minutes. Remove from heat; stir in lime juice.

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 16%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.5g
  • Carbohydrate: 15.4g
  • Fiber: 3g
  • Cholesterol: 29mg
  • Iron: 1.6mg
  • Sodium: 731mg
  • Calcium: 82mg

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Chicken and Soba Noodle Soup recipe