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Soba Soup with Chicken, Shrimp, and Vegetables

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Kombu, or dried seaweed, enriches the broth, but if you can't find any, you can still make the soup. The broth can be made up to a day in advance.

Source: Martha Stewart Living, March 2009
Servings

Ingredients

For the Broth

For the Soup

Directions

Cook's Notes

Broth, mushrooms, and chicken will keep, covered and refrigerated, for up to 1 day.

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Reviews

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How would you rate this recipe?
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  • ocmama
    5 SEP, 2011
    I have made this receipe several times for small Dinner parties and for family and friends, everyone have loved it. I love it. I do add a bit of salt to taste to the broth. If you havent tried it, its amazing.
    Reply
  • MarthaandMeBlogger
    22 MAR, 2009
    I made this and loved it: http://marthaandme.wordpress.com/2009/03/22/soba-soup-with-chicken-shrimp-and-vegetables/
    Reply

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