SOBA GINGER AND GARLIC AND CHICKEN THIS IS A REAL NOODLE SOUP ENJOY DAN:

SOBA(JAPANESE NOODLES) SOUP WITH CHICKEN by CHEF DAN:


Serves 30-40



INGREDIENTS:



DASHI STOCK:

4oz’s dried seaweed (kombu)

25 cups of water

7 cups carrots, coarsely chopped

5 onions, coarsely chopped

1 head of celery, coarsely chopped

THE SOUP:

10 skinless chicken breast halves

3 pounds soba noodles, uncooked

25 cups dashi stock

2 tablespoons chili sauce

2 pounds shiitake mushrooms

1cup light soy sauce

¼ cup lime juice

4 cups spinach leaves, hand shredded and loosely packed

5 tablespoons fresh ginger peeled and minced

15 garlic cloves, minced

Salt and pepper to taste

DIRECTIONS:

1. Place the seaweed (kombu) and 5 cups of water in a stock pot and bring to a boil.

2. Reduce heat and simmer of over medium-heat for about 20 minutes.

3. Add 20 more cups water, carrots, onions, and celery to the seaweed broth.

4. Bring to a boil and then simmer for 30 minutes.

5. Strain into another stock pot and discard the seaweed (kombu) and vegetables.

6. Set stock with the broth aside.

7. In a Dutch oven over medium-heat, add 2 cups seaweed broth, chicken breasts, ginger, garlic, soy sauce, chili sauce, and mushrooms

8. Bring to a boil and reduce heat to simmer and cook 1 hour.

9. Remove chicken and shred the meat.

10. Bring the stock pot with broth to a boil.

11. Add all the ingredients from the Dutch oven, soba and spinach.

12. Reduce heat and simmer for 5 minutes.

13. Stir in lime juice and serve with scallions. ENJOY DAN: (ROCK-ON)