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.



For the Broth
For the Soup
Ingredient Checklist


Instructions Checklist
  • Make the broth: Place chicken, kombu (if using), shiitakes, onion, scallions, garlic, ginger, jalapeno, carrot, and cabbage in a large pot. Add enough water to cover. Bring to a boil.

  • Reduce heat, and simmer, covered, for 1 hour. Strain into a pot, and reserve mushrooms and chicken; discard remaining solids. Skim fat from broth. Thinly slice mushrooms. Remove skin from chicken, then shred meat into 1-inch pieces. (Broth, mushrooms, and chicken will keep, covered and refrigerated, for up to 1 day.)

  • Make the soup: Cook soba in a large pot of boiling water until soft but not mushy, about 7 minutes. Drain, and rinse with cold water. Toss soba in a large bowl with sesame oil.

  • Add soy sauce and sake to broth, and bring to a boil. Add cabbage and carrot, and cook for 5 minutes. Add shrimp, and boil until cooked through, about 2 minutes. Peel shrimp, leaving tails intact, and reserve. Add reserved mushrooms and chicken and the tofu to the broth, and cook for 2 minutes.

  • Divide mushrooms, chicken, soba, cabbage, carrot, and tofu among bowls. Top each with 2 or 3 shrimp. Spoon broth over each serving, and garnish with scallions. Serve with individual bowls of chile sauce.

Cook's Notes

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

Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
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Rating: Unrated
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.
Rating: Unrated