If you’re craving a bowl of comforting, flavorful noodles, Negi Tori Soba is the perfect dish to try. This Japanese classic combines soba noodles with tender chicken and aromatic green onions (negi), creating a delicious and satisfying meal that is both hearty and light. The dish is a wonderful balance of textures and flavors, making it a go-to comfort food for cooler weather or when you need something filling yet refreshing.
The foundation of Negi Tori Soba is the soba noodles, made from buckwheat flour, they have a unique earthy flavor and chewy texture that pairs perfectly with brothy soups. In this dish, the soba is served in a savory broth, typically made with soy sauce, mirin, and dashi stock, which gives it a rich, umami base. The simplicity of the broth allows the natural flavors of the chicken and green onions to shine through.
The star ingredient in this dish is the tori (chicken), usually cooked until tender and sliced thin. The chicken is often simmered in the broth, allowing it to absorb the flavors and become juicy and flavorful. The addition of negi (green onions) provides a fresh, slightly sweet contrast to the savory chicken, with a mild yet aromatic flavor that brightens up the dish.
Negi Tori Soba is typically garnished with a few other simple additions, such as a boiled egg, a dash of sesame seeds, or a sprinkle of nori (seaweed). These toppings add texture and extra depth to the dish, enhancing the overall experience.
Whether you’re enjoying it for lunch, dinner, or as a soothing late-night meal, Negi Tori Soba is an easy-to-make, flavorful dish that embodies the essence of Japanese comfort food. It’s a perfect combination of hearty protein, tender noodles, and savory broth that will leave you feeling both satisfied and nourished.
Ingredients
- 2 chicken breasts boneless, skinless
- 4 Green onions sliced diagonally
- 200 g soba noodles
- 3 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1/2 tsp ginger grated
- 1/2 tsp garlic minced
- 1/4 tsp chili flakes
- Salt and pepper to taste
- sesame seeds toasted, for garnish
- Nori seaweed for garnish
Instructions
- In a pot, bring water to a boil and cook the soba noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat the sesame oil over medium heat. Add the chicken breasts and cook until browned and cooked through, about 5-7 minutes per side. Remove from the skillet and let rest for a few minutes. Slice the chicken into thin strips.
- In the same skillet, add the sliced green onions and sauté for 2-3 minutes until softened.
- Add the chicken broth, soy sauce, mirin, grated ginger, minced garlic, and chili flakes to the skillet. Bring to a simmer and cook for 10 minutes.
- Add the cooked soba noodles and sliced chicken to the skillet. Stir to combine and cook for another 2-3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve the Negi Tori Soba in bowls, garnished with toasted sesame seeds and nori (seaweed). Enjoy!
Guys, 3 cups is too much broth! Made it like soup. 🙁
Garlic + mirin + soy is always a win. I didn’t have mirin so I used a sweet cooking wine and it was fine. Nori on top is such a nice touch.
Sweet cooking wine instead of mirin… kinda sounds risky, but glad it worked out. Next time I’ll try it because I’m always missing mirin lol. Nori + sesame seeds is a nice finishing move.
Totally agree—garlic + mirin + soy is such a solid flavor combo. I also love the nori on top; makes it feel way more “real” than just plain noodles.
Looks legit but I can’t do nori—tastes like ocean to me. Also, can you just use chicken thighs? I feel like the recipe would work. 😅
Yeah, chicken thighs should work, but you might need a tiny tweak on timing. Breasts in the recipe are about 5–7 min per side, so with thighs I’d just cook until they’re done (and not dry) then slice. The broth + mirin will still make it taste right. (Also, I’ve never seen nori used much outside sushi—maybe that’s why it feels weird to you.)
Totally get the nori thing—some people say it tastes super “ocean-y.” 😅 You can skip it or swap it with toasted sesame seeds only, or even a little extra green onion for that same garnish vibe.
Yum! My new favorite noodle dish! Easy and quick, but do I really need the nori? I guess I’ll never really kno.
Yum!!! 🤤 Just what I needed for a rainy day! Will be making again for sure!
My kids loved it! Finally a dish I can make that they actually eat. 😄
I dunno, looks kinda boring to me. Where’s the flavor? I won’t be trying this one. 🤷♂️
This was too salty for my taste. Next time I’ll cut the soy sauce in half.
Pretty easy, but my chicken took longer than 5-7 minutes per side (thicker breasts). Once I sliced thinner pieces, it cooked faster. Tasty regardless!
The chili flakes + ginger/garlic is giving me big flavor vibes. I’d probably add a little extra soy though, just to be safe.
simple and easy, my kids loved it! Will try it with tofu next time!
I’m glad your kids loved it! Tofu will be a great addition for a vegetarian twist! 😊
Yum! I made this for dinner and my whole family loved it! Definitely making it again.
I tried this but something felt off. The chicken was kinda dry and the broth was bland. Won’t do it again.
It was okay but I feel like it lacked something. Maybe more soy sauce? I don’t know, not my favorite dish.
I liked the idea but my chicken was tough. Followed the timings exactly. Maybe it’s my stove?
Chicken can be tough if it’s overcooked or not rested enough after cooking. Did you let it sit? Always helps!
Easy and delicious! My kids love it, and it’s quick to make! Plus, they eat their green onions without fussing. Win-win!
This was AMAZING! The flavors blend together so well. Definitely making it again!
So good! But I forgot to buy nori, oops. Still yummy!
Glad you enjoyed it! Nori is nice, but you can still make it delicious without it! 😊
My kids loved it! It was easy to make and required no fancy ingredients.
Why cook soba in water first and then in broth? I mean, won’t it get mushy? Mine did a little, but the flavor was still good.
Not bad but I thought it would be spicier. Maybe add more chili flakes next time.
Not gonna lie, I messed up and forgot to slice the chicken thin, so it took longer. Still tasted good though—next time I’ll follow step 2 better.
Honestly that happens—nice save! Slicing thinner just helps it cook faster, but if it still tasted good, you’re not far off. Next time step 2 will make it more tender and quicker 👍
I made something similar but added mushrooms—still, your version seems balanced. 5-7 min per side for chicken sounds about right.
Dude, this recipe is sooo basic. How can it be special? It’s just noodles and chicken.
I followed it pretty closely. I used chicken thighs instead because that’s what I had, and it still worked great. I’d add a bit more green onion next time though.
This recipe is incredible! The flavors are out of this world! I added a little extra chili for some kick, and it was perfect. Will be making this again!
This looked easy, but I messed up the chicken. It was raw inside. Gotta practice more.
Great recipe! Next time I’ll use tofu instead of chicken, for a plant-based version!
I dunno. It seemed simple but the chicken ended up kinda dry for me. Maybe I cooked it too long?
Quick and easy! 🥢 Perfect for a weekday dinner. I used leftovers from last night.