soy milk soup with buckwheat noodles, chicken & shimeji mushrooms

ingredients:

• 16 ounces cooked buckwheat
• noodles (soba)
• 3 ounces boneless chicken thigh
• 3 ounces package shimeji
• mushrooms
• 1 2/3 cups bonito & sea tangle soup stock or bonito soup stock
• 5/6 cup soy milk
• 1/6 ounces soy sauce
• 2 quarts water for boiling noodles

step 1:

Cut the chicken into bite-size pieces. Cut off the roots of the shimeji mushrooms.

step 2:

Pour the bonito soup stock into a pan. Bring to a boil on medium heat. Add the chicken and mushrooms. Boil for about 3 minutes. Add the soy sauce and soy milk. Simmer for a couple of minutes.

step 3:

Pour the 2 quarts water into another pan. Bring to a boil and add the noodles. Boil about 30 seconds. After boiling, remove the noodles and drain them in a colander.