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


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

  1. Cut Chicken Fillets into large bite size pieces, lightly season with Salt. Coat with Potato Starch Flour, but it is optional.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. *Note: Alternatively, place drained hot noodles in a large bowl, pour the soup over and serve.