Chicken and Scallion Soba

Ingredients

• 1 ¼ pounds boned chicken breast, skin removed
• 5 tablespoons soy sauce
• 1 ½ tablespoons sake
• 1 tablespoon minced ginger root
• 6 to 8 scallions, ends trimmed
• ¾ pound dried soba noodles
• 4 cups dashi (see Step 1 in recipe above)
• ¼ cup mirin (sweetened rice wine)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    409 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 32 grams protein; 62 milligrams cholesterol; 1486 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Using a sharp knife, remove any fat or gristle from the chicken. Cut along the length into thin strips about 1/4 inch wide. Cut crosswise into pieces about 1/2 inch long. Place the pieces in a bowl, and add 2 tablespoons of soy sauce plus the sake and the ginger root. Toss lightly to coat, and set aside.
2. Cut the scallions on the diagonal into 1/2-inch lengths and set aside, reserving the green sections from 4 scallions. Finely mince the green sections, and set aside.
3. In a large pot, heat 3 quarts of water for the noodles. Scatter the noodles over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Drain the noodles in a colander, and rinse under cold running water to remove the starch. Drain again, and divide noodles among six large soup bowls.
4. In another pot, combine the dashi, mirin and remainder of the soy sauce, and heat to a gentle boil. Add the chicken pieces, and cook about 5 to 7 minutes, until the chicken is tender. Skim off any impurities from the top. Add the scallion sections, and continue cooking for 1 minute.
5. Apportion the mixture over the noodles. Sprinkle with the minced scallion greens, and serve immediately.