Jasmine Chicken Soup with Green Tea Soba

Jasmine Chicken Soup with Green Tea Soba Recipe
Photo: Iain Bagwell; Styling: Emma Star Jensen
Eating this soup from Eric Gower, author of The Breakaway Cook, makes you feel energized--almost like you've had an immunity boost. Feel free to substitute different vegetables. And if you have extra broth, just simmer more vegetables in it the next day to create a fantastic, and nearly instant, soup.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 412
Caloriesfromfat 26 %
Protein 36 g
Fat 12 g
Satfat 2.1 g
Carbohydrate 42 g
Fiber 4.6 g
Sodium 842 mg
Cholesterol 93 mg

Ingredients

3 tablespoons grapeseed or canola oil, divided
3 medium-large carrots, peeled and sliced into 2- by 1/2-in. sticks
2 medium red onions, sliced into half-moons
1 large fennel bulb, stalks trimmed and bulb cored and sliced into thin strips
1 1/2 ounces fresh ginger, peeled and sliced into matchsticks (a generous 1/4 cup)
About 1 tsp. kosher salt, divided
About 1 tsp. pepper, divided
2 tablespoons loose-leaf jasmine tea
2 qts. reduced-sodium chicken broth
2 bone-in, skin-on chicken breasts (2 lbs. total)
1 tablespoon freshly ground coriander seeds
1/2 pound green tea soba noodles or spaghettini (about 8 oz.)
1/4 cup mixed chopped parsley, chives, and cilantro

Preparation

1. Preheat oven to 375°. Heat 2 tbsp. oil in a large, heavy ovenproof frying pan or wok over medium heat. Add carrots, onions, fennel, ginger, and 1/2 tsp. each salt and pepper. Cook, stirring often, until vegetables soften, about 9 minutes. Transfer to a bowl and wipe pan clean.

2. Boil 3 cups water. Remove from heat, add tea leaves, cover, and let steep 5 minutes. Heat chicken broth to a slow simmer in a pot. Strain tea into broth. Season broth with some salt and set aside, covered.

3. Dry chicken with paper towels. Rub with 1 tsp. oil. Season all over with 1/2 tsp. each salt and pepper and the coriander.

4. Heat same pan used for vegetables over high heat. Drizzle in remaining 2 tsp. oil, then add chicken, skin side down. Cook until skin turns very dark brown, almost black; then flip over with tongs and transfer pan to oven. Bake chicken until just opaque, in center, about 15 minutes (cut to check). Let stand until cool enough to handle.

5. Cook soba according to package directions. Drain and rinse. Remove chicken skin and slice meat from bones. Put 6 large, wide bowls into turned-off oven to warm. Bring broth to a simmer, covered.

6. Pile noodles into bowls. Top with chicken and vegetables, then ladle in broth. Sprinkle with herbs.

Note:

Nutritional analysis is per serving.

Eric Gower,

The Breakaway Cook

February 2012
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