Chicken Noodle Soup with Scallions and Ginger

This is a noodle soup, made with a rich dashi stock. Somen noodles is a very popular noodle that is eaten cold in the summertime but it is also very nice in a hot broth.

To cook the chicken, fill a medium size pot with water, bring to a boil. Add the chicken and cook for 2 to 3 minutes over medium heat. Drain, set aside.

To blanch the carrot and snow peas, fill a small size pot with water and salt, and bring to a boil. Blanch the vegetables separately, using the same boiling water. Start with the carrots and blanch for a 1 minute. Remove the carrots from the pot and plunge into a bowl of cold water. Drain and set aside. Next, blanch the snow peas in the boiling water for 30 seconds Set aside.

To make the soup, combine water and Yagicho Mentsuyu in a large size pot and bring the soup to a simmer over low heat.

While the soup is heating, boil the noodles in a separate large size pot. Follow manufacturer’s direction for cooking time. Drain and set aside.

To serve the hot noodle soup, arrange a couple bite size pieces of chicken, carrot, and snow peas in the individual noodle bowls.

Pour the hot soup into the soup bowls. Garnish with lemon peel, ginger and generous amounts of scallions. Spice the noodles up with Shichimi pepper, if you like. Serve immediately.

Chicken, with skin on 2 boneless thighs
carrot ( peeled and sliced crosswise ) 1
snowpeas ( trimmed and hard string removed) 8
water 5 cups (1200 Ml)
Yagicho Mentsuyu Sauce, or more to taste 11/3 cups (300 Ml)
dried Somen Noodles 400 grams
scallions ( thinly chopped, crosswise ) 4
lemon peel, julienned 1 tbsp
Shichimi Pepper (optional)
Recipes that use your soup Yagicho is recommended