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

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

How to Make It

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.

Ratings & Reviews

3 1/2 stars

April 26, 2018
We enjoyed this soup but it wasn't anything outstanding.  I might add some shiitake mushrooms next time.  *note to self* use the food processor to shred the bok choy.

noelle71's Review

April 20, 2013

persephonelily's Review

September 16, 2011
This is SO GOOD! It's one of my family's very favorite soups for chilly days. I get asked to make it all the time. You can certainly alter the ingredients to suit your taste, add or take away something if you don't love it.

Karen52982's Review

April 14, 2012
Love this soup! Great way to use up all those asian veggies from my bountiful basket.