Equipment
Ingredients
Broth
- 600 ml dashi stock
- 60 ml soy sauce
- 45 ml mirin
- 15 ml sake
- 5 g sugar
Noodles & Toppings
- 200 g dried soba noodles
- 200 g boneless skinless chicken thighs, cut into bite-sized pieces
- 4 green onions, thinly sliced on the diagonal
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 373 kcal
- Protein
- 33 g
- Carbohydrates
- 43 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 19 g
- Sodium
- 2372 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 97 mg
- Potassium
- 794 mg
- Calcium
- 42 mg
- Iron
- 1.8 mg
- Magnesium
- 59 mg
- Phosphorus
- 390 mg
- Zinc
- 1.9 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 65 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 2.7 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.47 mg
- Niacin
- 9.3 mg
- Folate
- 29 mcg
- Water
- 399 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, slice the chicken thighs into uniform bite-sized pieces and finely slice the green onions on a diagonal. Set the green onions aside for garnish.
In a medium saucepan, combine the dashi stock, soy sauce, mirin, sake, and sugar. Place over medium heat and bring the mixture to a gentle simmer.
Carefully add the bite-sized chicken pieces to the simmering broth. Poach gently until the chicken is tender, completely opaque throughout, and reaches an internal temperature of 74C/165F. Use a spoon or small strainer to skim off and discard any grayish foam that rises to the surface.
While the chicken is cooking, bring a separate large pot of water to a rolling boil. Add the dried soba noodles and cook according to the package instructions, typically 4 to 5 minutes. Drain immediately into a strainer and rinse vigorously under cold running water to remove excess surface starch, then drain well.
Divide the rinsed soba noodles evenly between two deep serving bowls. Using a ladle, pour the hot broth and cooked chicken generously over the noodles to warm them through. Top with a handful of the sliced green onions and serve immediately.
Chef's Notes
- Rinsing soba noodles under cold running water immediately after boiling is crucial; it halts the cooking process and removes excess surface starch for a cleaner texture and pristine broth.
- Using chicken thighs rather than breasts ensures the meat remains exceptionally tender and juicy when poached in the warm dashi broth.
- For the absolute best flavor, make the dashi from scratch using dried kombu and katsuobushi. However, a high-quality powdered dashi makes an excellent substitute for quick weeknight cooking.
Storage
Reheating: Reheat broth and chicken gently on the stovetop until simmering. Boil fresh noodles for best results.
Troubleshooting
Soba noodles are overly mushy or sticky
Cause: Noodles were overcooked or not rinsed sufficiently after boiling
Fix: Cannot be fixed
Prevention: Cook exactly to package directions, test a minute early, and always rinse thoroughly under cold running water
Broth tastes cloudy or overly bitter
Cause: Chicken was boiled too aggressively without skimming the scum, or dashi was boiled
Fix: Strain broth through a fine mesh sieve before assembling
Prevention: Maintain a gentle simmer and diligently skim off proteins as they coagulate on the surface
Cultural Context
Tori Soba is a beloved and straightforward Japanese comfort food. Soba noodles, traditionally made from nutrient-rich buckwheat flour, have been a core staple in Japanese cuisine since the Edo period. Consuming soba is often associated with longevity and resilience due to the hardy, deeply rooted nature of the buckwheat plant.
