soy milk soup with buckwheat noodles, chicken & shimeji mushrooms

ingredients:

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.

Serve in 2 big bowls and pour the chicken and mushrooms soy milk soup over each.

comment:

The use of soy milk in noodle soup is unique. The combination of soup stock, soy sauce, and soy milk goes surprisingly well with soba and is delicious. Some soba noodle shops in Japan offer soba noodles in soup made with soy milk, and it is becoming more common.