- Prep: 10 min
- Cook Time: 15 min
- Total: 25 min
- Serving: 4 Servings
A warm soba bowl is a popular Japanese winter dish made with buckwheat noodles. Serve it for a light dinner or lunch.
- 2 14-ounce cans reduced-sodium chicken broth
- 1 cup water
- 2 6-ounce skinless, boneless chicken breast halves
- 2 medium carrots, thinly bias-sliced
- 6 ounces soba (buckwheat noodles)
- 1 red or green jalapeño pepper, thinly sliced and seeded
- 2 tablespoons reduced-sodium soy sauce
- 8 ounces fresh sugar snap peas, cut in half
- Crushed red pepper flakes to garnish
- Place the broth and 1 cup of water into a large saucepan and bring the mixture to a boil.
- In the meantime, use a sharp knife to slice the chicken into thin slices and then place in the boiling broth mixture along with the carrots, noodles, jalapeño, and soy sauce.
- Cook the mixture, covered, over medium heat for 8 minutes and then stir in the peas and cook for an additional 3 minutes.
- Serve the noodle soup ladled into bowls and garnish with some crushed red pepper flakes.