Susen's Kitchen Corner: EASY CHUKA SOBA SOUP

EASY CHUKA SOBA SOUP
Now that you know how too cook the noodles here is what you can do with them.

If you don't know how to make your own home made stock and broth check out my other blog on ALL ABOUT STOCK & BROTH, yes all caps. Type that into the search bar at the top upper left hand corner and it will come up.
Note: The broth in the picture was made with just 5 piece of boneless chicken all the fixings and spices. I let it cook for 2 hours. And here we go.

INGREDIENTS:
6 cup of home made broth.
Cooked Chuka Soba Noodles. The recipe will be the next blog down, if you need help.
2 Carrots
Left over cooked boneless chicken. (optional)
3/4 cup water.
2 Anaheim peppers. If this is too hot for you use to regular bell peppers, any color.
1 Small head of broccoli
1 Bunch of Kale.
1 Table spoon Olive oil
Hot chili garlic sauce (optional) my hubby like the heat. But be warned it will be hot. He adds one 1/2 of a teaspoon.

Peel and dice up carrots. Line them all up and cut them into little squares.

Cut up the broccoli, bit size piece.
Below cut up the Anaheim peppers.

In a large pan rip apart kale and discard the middle stem. Were going for bite size. Add one table spoon of olive oil. Turn the stove top to medium.

Cook Kale down until it look shinny and is wilted. Kale is very fibrous and can take a lot of cooking, like carrots.

Next add the Anaheim peppers, carrots and broccoli to the pan. Add 3/4 cup water to the pan. Stir to mix and put lid on it. All we are doing is steaming it finished. Use the carrots as a timer, when they are done and soft and not crunchy the meal is done. Turn the stove top to low and let steam. Check one an a while, stir and if the bottom of the pan seems to dry add 1/2 water.

Here is all the veggies nice and cooked. Carrots taste nice and soft.

Had some boneless chicken left going to add it. If you are a veggie person leave it out. Now it does not look like a lot of chicken. Chop it up and below it look like more.