Hot Soba with Chicken and Egg
Soy-and-mirin–basted chicken thighs, spinach, and buckwheat noodles add heft to this Japanese-inspired version of chicken noodle soup.
Yield: serves 4
Time: 1 hour
- 4 boneless, skin-on chicken thighs
- Kosher salt
- 1 cup Kaeshi
- 7 1⁄4 cups Dashi Stock
- 1 (6-inch) piece ginger, peeled, plus 1 (3-inch) piece ginger peeled and julienned
- 8 oz. Fresh Soba Noodles or dried noodles
- 2 cups baby spinach
- 2 soft-boiled eggs, peeled and halved lengthwise
- 1⁄4 cup minced chives
- 1 tsp. toasted black sesame seeds
- 1 tsp. toasted white sesame seeds
- Shichimi togarashi, to garnish
- Heat the broiler. On a foil-lined baking sheet, arrange the chicken skin-side-down and, using a paring knife, lightly score the meat every 1⁄4 inch and season lightly with salt. Broil the chicken thighs, basting every 4 minutes with 1⁄4 cup of the sauce base and flipping halfway, until cooked through and golden brown, about 16 minutes. Transfer the chicken to a cutting board, let rest for 10 minutes, then slice each thigh into 3 thick slices.
- In a large saucepan, combine the remaining 3⁄4 cup sauce base with the dashi. Using a Microplane set over a fine sieve set in a bowl, grate the 6-inch piece of ginger into the sieve, pressing on the solids to drain as much juice as possible into the bowl. Pour 2 tablespoons of the ginger juice into the saucepan and discard the rest or save for another use. Bring the soup to a boil over medium heat and keep warm.
- In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Using tongs, lift the noodles from the water and transfer to a colander and rinse under cold running water until the water runs clear. Drain the noodles again and divide among 4 large serving bowls. Add the spinach to the boiling water and cook until just wilted, about 1 minute. Drain the spinach, pressing to remove as much water as possible, and divide among each serving of noodles.
- Ladle the warm soup over the spinach and noodles in each bowl and top each with 3 chicken slices. Place 1 egg half and one-quarter of the chives in each bowl and then garnish with one-quarter each of the julienned ginger and both sesame seeds. Garnish each bowl with schichimi togarashi and serve immediately.