When we saw this recipe in Sunset magazine, with its jasmine tea broth and fennel and carrots and onions and soba noodles, we thought it would be a unique, delicious meal. And, we were not disappointed by our steamy, warm bowls of delicious soup. This will be a regular in our rotation. The tea is from Kuan Yin teahouse in Wallingford, which we highly recommend for finding unique teas.
Prepare the vegetables Preheat the oven to 375. In a large, heavy, ovenproof frying pan or wok, over medium heat, heat 2 tbsp olive oil. Saute 3 carrots (chopped into matchsticks); 2 medium red onions (sliced into half moons); 1 large fennel bulb (sliced into thin strips); 1/4 cup sliced, peeled ginger; salt and pepper. Cook until vegetables soften – 10-15 minutes. Put them in a bowl.
Prepare the tea water Boil 3 cups of water. Turn off the heat, add 2 tbsp jasmine tea, cover and steep for 5 minutes. In a large pot, heat chicken broth to a slow simmer. Strain the tea into the pot. Season the broth with some salt and set aside.
Prepare the chicken Pat 2 bone-in chicken breasts (2 lbs total) dry with a paper towel. Rub with 1 tsp olive oil, season all over with 1/2 tsp each salt, pepper and freshly ground coriander. Heat the frying pan to high heat, add 2 tsp oil, then add the chicken, skin side down. Cook until the skin turns very dark (almost black); then flip it with tongs and put the pan in the oven. Bake the chicken about 15 minutes, until it’s opaque in the center when cut. When cool enough to handle, cut the chicken into bite-size chunks.
Prepare the soba noodles Cook according to package instructions. If you find green tea soba noodles, use those.
Serve Pile noodles into bowls. Top with chicken and vegetables. Ladle the broth over the top. Sprinkle with chopped cilantro, parsley and chives. This serves six. Or, makes lots of leftover dinners for two.
- canola oil or olive oil
- 3 medium-large carrots, cut into matchsticks
- 2 medium red onions, cut into half moons
- 1 large fennel bulb (trim stalks, core bulb) cut into thin strips
- 1 1/2 oz fresh ginger, sliced into matchsticks (about 1/4 cup)
- salt and pepper
- 2 tbsp loose-leaf jasmine tea
- 2 qts chicken broth
- 2 bone-in, skin-on chicken breasts (2 lbs total)
- 1 tbsp freshly ground coriander seeds
- 1/2 lb green tea soba noodles
- 1/4 cup mixed chopped parsley, chives and cilantro
- The Best Chicken Noodle Soup You’ve Had (seattlefoodshed.wordpress.com)
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- Kumquat Tea and Soba Noodle Soup Recipes from Foumami Asian Sandwich Bar (eatdrinkbetter.com)