Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds of pepper in a large saucepan. Cover and bring to a simmer over medium high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 minutes more . While the chicken cooks, trim the snap pees and thinly slice . Peel the carrots and halve lengthwise, then thinly slice. Peel the carrots and halve lengthwise, then thinly slice. Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls. Using thongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shitakes and carrots, 3 minutes. stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas. Ladle the soup over the noodles. Top with the scallion greens and grated ginger.
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|Serving Size: 1 Serving (2380g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2660 (59%)|
|Amt Per Serving||% DV|
|Total Fat 295.6g||394 %|
|Saturated Fat 84.5g||422 %|
|Monounsaturated Fat 122.3g|
|Polyunsanturated Fat 63.7g|
|Cholesterol 1475.3mg||454 %|
|Sodium 1911.4mg||66 %|
|Potassium 5308.4mg||140 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 61.2g|
|Protein 378.2g||540 %|
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Calories per serving: 4504
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