Soba Noodle Soup Recipe for Healthy & Glowing Skin

Achieving healthy skin isn’t that hard at all! When it comes to acne and diet, we believe that eating nutrient-rich and balanced meals is the ultimate key to healthy and glowing skin from the inside and out! Today, Felicia will share her go-to and comforting soba noodle soup recipe to nourish your soul and skin!

Benefits of Soba Noodles:

If you like eating pasta, you’ll love soba noodles! Besides being a staple food in traditional Japanese cuisine, soba noodles are notorious for their highly nutritious profile and endless versatility as hot and cold foods. Soba is made with buckwheat, which makes them an excellent alternative for anyone sensitive to gluten. It is a rich source of eight essential amino acids, manganese, iron, thiamine, dietary fiber, and antioxidants. When combined with vegetables and proteins, soba noodles can offer a filling and satisfying meal any time of the year!

Soba Noodle Soup Ingredients:

Serving Size: 1

• 1 Serving Soba (Buckwheat) noodles
• ¼ cup of Soba Tsuyu
• Half or quarter block of Firm tofu
• 2-3 stalks of Long Bok Choy
• 1-2 Eggs
• 7 White Button Mushrooms
• 1-2 cloves of garlic
• 2-3 pieces of boneless skinless chicken breast strips
• 1 tbsp butter
• Olive Oil
• Toasted sesame oil (for garnish)
• Menma – Seasoned Japanese Bamboo Shoots (for garnish – optional)
• A pack of roasted seaweed sheets (for garnish – optional)
• Kimchi (on the side)

Directions:

Prepping ingredients:

1. Thoroughly wash bok choy, and cut into bite sized chunks. Set aside.
2. For mushrooms, take a damp paper towel and remove the remaining dirt off. Take extra care in removing dirt under the mushroom cap. Cut them into slices and set aside.
3. For tofu, cut to even blocks and set aside.
4. Crush your garlic cloves with the flat side of a knife, and roughly chop the clove until finely minced. Transfer to a small plate and set aside.
5. Slice your chicken breast strips into bite sized pieces and set aside.

Sautéing meat & veggies:

1. In a nonstick frying pan, heat olive oil over medium-high heat. 
2. Add your minced garlic and cook for a minute until fragrant.
3. Add in the chicken breast strips and stir fry for five minutes or until the meat is fully cooked through. 
4. Transfer the chicken to a plate and add 1 tbsp of butter to the frying pan.
5. After the butter melts, add a small drizzle of olive oil and the mushrooms. Stir fry until the mushrooms are golden brown. 
6. Remove from heat and set aside.

Boiling egg(s):

1. In a saucepan, bring water to boil and lower the heat to medium-low.

2. Using a spoon, gently drop your eggs into the water.

3. Set a timer to your desired doneness:

• For soft boiled eggs with a runny center: set timer for 6 minutes
• For soft boiled eggs with a jammy center: set timer for 6 ½ minutes
• For medium to runny: set timer for 7 minutes
• For an almost firm yolk: set timer for 9 minutes
• For a completely firm yolk: set timer for 12 minutes

4. As you wait, prepare an ice bath for your eggs.

5. When the timer goes off, turn off the stove and immediately scoop out your eggs and place them in the ice bath.

6. Let sit as you prepare the rest of your ingredients for the recipe.

For the soup:

1. Bring six cups of water to a boil over high heat.
2. Bring the heat down to medium and add ¼ cup of Tsuyu. 
3. Stir and give it a taste. If the soup is too bland, add a few more spoonfuls of Tsuyu and stir.
4. Add in tofu slices and cook for three minutes.

For the noodles:

1. In a saucepan, bring water to a boil and cook the soba noodles according to the package, just slightly on the al dente side.

2. After cooking, remove from the stove and drain. Rinse the noodles in cool water to remove gluten and starchiness. Set aside.

Assembly:

1. In a bowl, add the noodles and broth. Garnish with chicken, mushrooms, bok choy, tofu, menma, peeled & halved soft boiled egg, and a seaweed sheet.

2. Drizzle on a little toasted sesame oil and serve with kimchi.

3. Enjoy!

For step by step instructions of the recipe, check out our full video:

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