Jasmine Chicken Soup with Green Tea Soba
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.
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1 Hour, 15 Minutes
- Calories: 412
- Calories from fat: 26%
- Protein: 36g
- Fat: 12g
- Saturated fat: 2.1g
- Carbohydrate: 42g
- Fiber: 4.6g
- Sodium: 842mg
- Cholesterol: 93mg
- 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
- 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.
Nutritional analysis is per serving.
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