soy milk soup with buckwheat noodles, chicken & shimeji mushrooms

• metric
• u.s.

ingredients:

• 450 g cooked buckwheat noodles (soba)
• 80 g boneless chicken thigh
• 90 g package shimeji mushrooms
• 400 ml bonito & sea tangle soup stock or bonito soup stock
• 200 ml soy milk
• 40 ml soy sauce
• 2 liters 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 liters 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.