Women's Health (USA)

Bok Choy, Radish, and Chicken Soba in Dashi Broth




8 scallions 2 6-inch pieces dried kombu (about 1 oz)

1 oz bonito flakes

6 oz soba noodles

4 cloves garlic, grated

1 11/2-inch piece ginger, peeled, thinly sliced, and then cut into matchstick­s

2 Tbsp low-sodium tamari

2 heads baby bok choy, trimmed, leaves separated and halved lengthwise

12 oz boneless, skinless chicken breasts, very thinly sliced

2 Tbsp rice vinegar

2 cups tatsoi leaves

4 oz radishes (watermelon, purple, red, or daikon), cut into matchstick­s

Soft-boiled eggs, enoki mushrooms, and togarashi, for serving

1. Halve scallions where they begin to turn green. Thinly slice greens and reserve; smash white parts. Put scallion whites in a large saucepan along with kombu and 7 cups water. Bring to a simmer on medium (about 10 minutes). Once water begins to simmer, add bonito flakes, turn off heat, and steep 3 minutes. Strain liquid through a fine-mesh sieve into a clean pot.

2. Meanwhile, cook noodles per package directions.

3. Add garlic, ginger, and tamari to broth and bring to a boil. Stir in bok choy and turn off heat. Stir in chicken and half of scallion greens; let stand 1 minute. Stir in vinegar and tatsoi.

4. Divide noodles and radishes among bowls and ladle soup on top. Serve topped with remaining scallions, eggs, mushrooms, and togarashi, if using.

Per serving: 304 cal, 3 g fat (0.5 g sat), 29 g protein, 493 mg sodium, 39 g carb, 3.5 g sugars (0 g added sugars), 5 g fiber

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