Chicken and Shiitake Soba Nabe

A steaming, deep dashi broth where buckwheat noodles intertwine with tender chicken. Vegetables remain crisp to the bite, infused with the umami richness of soy and mirin.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 556
• Protein: 49 g
• Carbs: 70 g
• Fat: 8 g

Ingredients

• 1.2 L dashi stock
• 300 g soba noodles
• 400 g Chicken cutlet ( cut into bite-sized pieces )
• 60 ml soy sauce
• 60 ml mirin
• 30 ml Sake or rice alcohol
• 200 g firm tofu ( cubed )
• 250 g Chinese cabbage ( sliced into strips )
• 1 piece Leek ( sliced diagonally )
• 100 g shiitake mushroom ( trimmed and halved )
• 20 g Fresh ginger ( grated )

Instructions

1. Preparing the base broth

   In a large pot, pour the dashi broth, soy sauce, mirin, sake, and grated fresh ginger. Bring to a simmer. The liquid should be clear and emit a marine, sweet, and slightly spicy aroma.

2. Cutting the garnishes

   Slice the chicken into regular bite-sized pieces. Cut the Chinese cabbage into wide strips and the leek into diagonal slices. Remove the earthy stem from the shiitakes and cut them in half.

3. Poaching the elements

   Submerge the chicken in the simmering broth. Skim if necessary to keep the broth clean. Add the vegetables and the cubed tofu. Cook until the chicken is white to the core.

4. Cooking the soba

   Cook the soba noodles in a separate pot of boiling water to avoid clouding the broth with starch. Keep them 'al dente', they will finish heating in the nabe.

5. Final assembly

   Distribute the noodles into bowls, generously ladle the broth over them, and harmoniously arrange the chicken, tofu, and vegetables on top.

Chef's tips

• Never boil the broth vigorously; it must stay at a simmer to keep the chicken tender.
• Rinse the soba well in cold water after cooking to stop the starch, then reheat them at the last moment in the broth.

Storage

The broth keeps for 48 hours in the fridge. Store the noodles separately to prevent them from becoming soggy.