Scallion chicken & soba noodle soup

Page 66

Cuisine: Japanese | Course Type: Soups and Stews

(1 review)

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Recipe Review

This recipe made a perfectly tasty bowl of noodles, but it seems like one of those dishes which is so simple, you don't really need a recipe. I will certainly remember the idea of putting some minced-up ginger into noodle soups - that gave it a lovely freshness.

Changes: I used a ready-make Japanese stock instead of making the broth myself, and pine nuts instead of walnuts.

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