Careme

Instructions

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1. 1.

   Remove the packaging from 12 ounces frozen chicken breast, using 2 separate 6-ounce pieces rather than a solid frozen block. Sprinkle both sides with 1 teaspoon Morton kosher salt flakes and set on a plate while preparing the vegetables.

2. 2.

   Core and thinly slice 1 pound green cabbage. Finely grate enough fresh ginger to make 1 tablespoon, mince 2 garlic cloves, and thinly slice 2 green onions, keeping the whites and greens separate.

3. 3.

   In a medium pot, combine 4 cups water, the prepared ginger, garlic and green onion whites. Bring to a simmer, add the seasoned frozen chicken and return to a gentle simmer. Partially cover and cook for 25–35 minutes, turning once, until the thickest part reaches 165°F. Transfer the chicken to a clean plate and rest for 5 minutes.

4. 4.

   While the chicken cooks, bring 1 quart unsalted water to a boil in a separate saucepan. Add 4 ounces whole-grain soba and cook according to the package timing, usually 5–7 minutes. Drain, rinse well under cool running water, gently separating the noodles, and drain thoroughly.

5. 5.

   Once the chicken is out of the broth, add the prepared cabbage, 1 1/4 teaspoons Morton kosher salt flakes, 2 teaspoons reduced-sodium soy sauce and 2 teaspoons unseasoned rice vinegar. Simmer uncovered for 6–8 minutes, until the cabbage is tender but still has a little bite.

6. 6.

   Slice the rested chicken across the grain. Return it and any collected juices to the cabbage broth, add 1 teaspoon toasted sesame oil and warm gently for 1 minute.

7. 7.

   Divide the cooked soba between two deep bowls. Ladle the chicken, cabbage and hot broth over the noodles, then finish with the prepared green onion greens and serve immediately.

Want more detail? See the temperature guide.