Women's Health (USA)
Bok Choy, Radish, and Chicken Soba in Dashi Broth
TOTAL: 40 MIN
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