Gluten free soba noodles with chicken broth

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

Serves 6

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

6 eggs

600 g soba noodles (pure buckwheat)

4 spring onions, thinly sliced

150 g yam, grated


  1. Make the broth by reducing the chicken stock for 5 minutes, then adding the tamari and mirin.
  2. Cook the mushrooms in boiling salted water for 1 minute.
  3. Steam the komatsuna or spinach for 10 minutes.
  4. 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.
  5. Cook the soba noodles in boiling salted water for 3 minutes.
  6. 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.