Soba in broth

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Soba in broth
  • 200 gram dried soba noodles
  • 1/4 cup (60ml) japanese soy sauce
  • 2 tablespoon mirin
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 400 gram chicken breast fillets, sliced thinly
  • 2 medium leeks (700g), sliced thinly
  • 1/4 teaspoon seven-spice mix
Primary dashi
  • 2 teaspoon dashi granules
  • 6 cup (1.5l) water
  • 2 tablespoon cooking sake
  • 2 tablespoon mirin
  • 2 tablespoon light soy sauce


Soba in broth
  • 1
    Make primary dashi. Combine dashi granules, water, cooking sake, mirin and soy sauce in large saucepan and bring to the boil. Simmer stock, uncovered, 10 minutes.
  • 2
    Cook noodles in large saucepan of boiling water until tender; drain. Cover to keep warm.
  • 3
    Bring dashi, 2 tablespoons of the sauce, half the mirin and half the sugar to the boil in medium saucepan. Remove from heat; cover to keep warm.
  • 4
    Heat oil in medium frying pan; cook chicken and leek, stirring, until chicken is cooked through. Stir in remaining sauce, mirin and sugar; bring to the boil.
  • 5
    Divide noodles among serving bowls; top with chicken mixture, ladle over broth. Sprinkle with seven-spice mix.


You could add 1 tablespoon grated fresh ginger to the broth for extra flavour, if you like.

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