There is a Japanese dish called ‘Kamo Nanban’, which is a soba noodle soup dish cooked with Duck meat and Negi (similar to Spring Onion). Soba Noodles are served in the soup OR with the soup. I cook it with Chicken because it is easily available and I prefer Chicken.
2 servings Soba Noodles
200g Chicken Fillets
1 pinch Salt
1 tablespoon Potato Starch Flour *optional
1 to 2 teaspoons Oil
2 thick Spring Onions *cut into 4cm in length
4 to 6 Shiitake Mushrooms *cut in half
Shichimi (Japanese Chilli Spice Mix)
400ml Dashi Stock *OR 400ml Water & 3/4 teaspoon Dashi Powder
2 tablespoons Sake (Rice wine)
4 tablespoons Soy Sauce
4 tablespoons Mirin
- Cut Chicken Fillets into large bite size pieces, lightly season with Salt. Coat with Potato Starch Flour, but it is optional.
- Heat Oil in a frying pan over medium heat, cook Chicken and Spring Onion until partially browned. You don’y need to cook them through.
- Place all the soup ingredients in a saucepan, add Shiitake, and bring to the boil. Add pan-fried Chicken and Spring Onion, and cook over medium heat for several minutes.
- Meanwhile, cook Soba Noodles according to the instruction on the package. When cooked, drain, rinse under water if you serve the noodles and soup separately, and drain well.
- Pour the soup in a bowl, sprinkle with some Shichimi (Japanese Chilli Spice Mix), place the cooled noodles on a plate, and serve separately. When you eat, pick up a mouthful of noodles and dip them into the soup, and eat.
- *Note: Alternatively, place drained hot noodles in a large bowl, pour the soup over and serve.