Miso Broth with Chicken on Buckwheat Noodles

Dashi
3  Four-inch pieces of Konbu ( kelp)
3 1/2 cups of water
1/4 cup dried Bonito Flakes

Method:

• Bring water to a simmer, add Konbu and stir.
• Next, add 1/4 cup of dried bonito flakes let stand till flakes sink. 
•  Stir once or twice and strain.

Miso Broth

Dashi
3/4 tsp light soy sauce
1 1/2 tbsp light miso – barley enriched
4 oz chicken breast
1/4 cup sliced shitake mushrooms
1/4 cup edamame
1/4 cup broccoli
6 oz (a handful of) buckwheat noodles

Method:

• To make soup, take three cups of prepared Dashi and add 3/4 tsp of light soy sauce. 
• In another bowl, take 1 1/2  tbsp of light miso (muji miso)- barley enriched.
• Add 1/2 cup of heated Dashi Broth to the miso, whisk thoroughly and then add back to the Dashi broth.
• Next, add 4 oz of chicken breast (skinless) cut into 3-4 strips.  Simmer for one minute. 
• Next, add 1/4 cup sliced shitake mushrooms, 1/4 cup edamame, 1/4 cup of broccoli and simmer for an additional one minute.
• In a separate pot of boiling salted water, cook the buckwheat noodles and strain.
• Divide noodles into two serving bowls, ladle on the broth, vegetables and chicken and serve.
• This makes for a delicious and light lunch, dinner or mid-afternoon snack that is heartwarming and healthy.  Containing protein, iron, and vitamin C, it is an especially welcome winter treat.