While the women in my life are at school/work, I sometimes have only myself to cook for. Usually this is leftovers from the previous dinner. This time I had only a single cooked chicken thigh. Jan does not like buckwheat noodles—soba—but I do. Some chicken, some noodles, this I can work with.
Cold buckwheat noodles with a soba sauce dip is a classic Japanese Summer dish. The sauce— mentsuyu—is easy to make, but sometimes I simply want it bottled and ready to hand. Since it is not Summer, I decided to make it warm as a soup.
Karl’s Chicken with Buckwheat Noodles
1 oz. buckwheat noodles (soba)
1 cooked chicken thigh
1 green onion
1 baby Shanghai bok choy
2 Tbs. red bell pepper
4 oz. mentsuyu
1. Bring a small pot of water to a boil and add the soba noodles.
2. Simmer the noodles for 6-8 minutes
3. Drain the noodles and rinse them in cold water.
Tip: This prevents them from over cooking.
Note: I pour the noodles into a sieve and then use the same pot to heat the soup.
4. Cut the chicken, onion, bok choy, and bell pepper into small bite sized pieces.
5. Put the mentsuyu in the pot and bring it to a boil.
6. Add the chicken, onion, bok choy, and bell pepper to the pot.
7. Simmer the soup for 3-4 minutes, until the vegetables are cooked through.
8. Stir in the noodles and heat for another minutes to reheat the soba.
9. Pour the soup and noodles into a bowl and enjoy.
Tip: Daughter Eilene would, of course, add shichimi.