Warming and comforting, this Japanese noodle soup seriously hits the spot on cold winter nights. The recipe is from Good Without Gluten (Murdoch Books; $29.99), a cookbook collaboration between No Glu chefs Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase.
Soba noodles with chicken broth
Preparation time: 20 minutes
Cooking time: 40 minutes
250ml chicken stock
1 tablespoon tamari
1 tablespoon mirin
100 g shiitake mushrooms
300 g komatsuna (Japanese leafy vegetable) or spinach leaves if unavailable
600 g soba noodles (pure buckwheat)
4 spring onions, thinly sliced
150 g yam, grated
- Make the broth by reducing the chicken stock for 5 minutes, then adding the tamari and mirin.
- Cook the mushrooms in boiling salted water for 1 minute.
- Steam the komatsuna or spinach for 10 minutes.
- Soft-boil the eggs by gently immersing them in water heated to 63°C for 30 minutes or cook them in barely simmering water for 3 minutes.
- Cook the soba noodles in boiling salted water for 3 minutes.
- Drain the noodles, divide between six large bowls and pour over the hot broth. Top with the komatsuna or spinach and mushrooms, then the peeled soft-boiled eggs and the spring onions. Serve with the grated yam in a small pot on the side.