Soba in Chicken Broth

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Soba in Chicken Broth Ingredients

8 oz Dried soba noodles	1 tb Rice-wine vinegar
8 c Homemade chicken broth	2 tb Miso paste
1 tb Finely grated fresh ginger	1 c Packed spinach leaves,
1/4 lb Fresh shiitake mushrooms,	4 Scallions, finely chopped
2 tb Sake or mirin	1/4 c Grated daikon radish
2 tb Tamari or reduced-sodium

Instructions for Soba in Chicken Broth

In large pot, bring at least 3 qts water to a boil. Slowly add soba. When water returns to a boil, add 1/2 c cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total.) Drain and rinse well, working your fingers through the strands to separate them. Set aside. Combine chicken broth and ginger in the large pot and bring to a boil. Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat. Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Japanese

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