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.
This recipe is amazing! I never thought I could make soba at home. The chicken came out perfect!
Soba noodles are weird, but this was actually pretty good! Might make it again.
Idk, soba just ain’t my thing. The dish looks good tho. Maybe I’ll try it without the noodles next time.
Glad you liked it! Soba noodles can be tricky, but they really absorb the flavors well. Definitely give it another shot!
Pretty good, but mine came out a little too salty. I think I used extra soy sauce without realizing—next time I’ll cut it and taste as I go.
This was very complex for me. I just don’t understand some of these ingredients. It would be better with regular noodles, right?
Regular noodles? Nah, they ain’t the same! Soba adds flavor! Maybe just give it another try?
I think the soba noodles give it a nice touch, but if you’re more comfortable with regular ones, go for it! Cooking should be fun, right?
This was actually great. I used less chili flakes and it still had flavor. The nori on top is a nice touch that makes it feel legit.
Glad it worked! The nori really does make it feel “restaurant-y” — love that you noticed the chili flakes adjustment too.
I tried something like this but I think I added too much ginger 😅 Still tasted fine though. Do you toast the nori first or just put it on at the end?
Man, I just don’t get soba. Are these noodles supposed to taste weird? My kids won’t eat it. 🙁
Yum! Tastes kinda like I ate it in Japan! Good vibes all around.
Too much soy sauce… ruined it for me. I couldn’t taste anything else.
This was super comforting. The broth tasted really balanced—ginger and mirin do the heavy lifting. I also loved the green onions on top.
Yummy! I made it for dinner and the whole family loved it. Will definitely make again!
So glad to hear your family enjoyed it! This is a hit in our house too! ❤️
Why use chicken broth? Can’t you just use water? Seems like a waste of good broth. Just saying.
I used rice noodles instead (don’t judge) and it was a totally different thing. Honestly, I’d rather stick with soba. Also 3 cups broth feels like not enough for me? Maybe my pot is bigger lol.
This was absolutely delicious! The flavors blended so well together.
Yummmm. I just made it and my husband loved it! Will be sharing this recipe with friends.
Made this tonight—so comforting. The ginger/garlic broth smells amazing, and the nori on top is the perfect finishing touch. I used rotisserie chicken once and it still worked.
Good to hear it worked with rotisserie chicken. I’m usually too lazy to cook raw chicken breast 😅 so this convinces me to try it that way.
Yes!! That ginger/garlic broth is seriously addictive. I always add a little extra chili flakes—makes it so cozy 🔥
The sour sauce was a bit strange, but I liked it overall. Next time I’ll add more chili flakes.🔥
This was fantastic! Easy to follow and tastes like a restaurant dish. Will definitely make again!
Too many green onions! I like them, but not THAT much. 🙄
I’m skeptical about cooking time “5-7 minutes per side” for chicken—my pieces were thinner and it overcooked. Flavor was great once I got the chicken right, so I’ll try again.
This is fine but soba noodles are kinda delicate. I wish the instructions said to keep the noodles separate so they don’t get mushy. Mine started to soften fast.
Not gonna lie, I was skeptical about cooking the soba in the skillet after boiling, but it worked. Mine turned slightly too salty though—maybe my soy sauce was stronger.
Okay, but where do I get mirin? I’ve never even heard of that before. Can I just use vinegar?
Yummy! But I added shrimp instead of chicken, and it was still awesome! 🦐
I don’t think shrimp goes well with this dish. Chicken is classic!
Shrimp? That sounds delish! Bet it adds a nice flavor. 😋
Really enjoyed the flavors. But does it have to be so much chicken broth? Felt like a soup!
I love nori on top, but my nori got soggy fast. I added it at the last second and it was better. Flavor is good, just timing matters.
I tried this and the chicken was kinda dry. I wonder if I cooked it too long or something. Not sure if I’ll make it again.
The broth flavor is fantastic. I followed it pretty much exactly, but next time I’ll add a little more soy sauce for extra depth. Still a winner.
Honestly, I’m not sure about the nori garnish—feels like weird sea weed on noodles, but I tried it anyway. It actually works and adds a salty ocean vibe. Surprisingly good.
I was skeptical too—nori on noodles sounds like a prank 😂 but that salty “ocean” hit totally makes sense. Glad you tried it and it worked!
Sea weed on noodles is still kinda weird to me. I’d rather do more green onion or maybe just extra sesame seeds. But hey, if it’s salty, I get it I guess.
Pretty solid recipe. I followed it pretty much exactly, but my noodles soaked up more broth than expected, so next time I’ll add a splash extra chicken stock. Still delicious though.
I had the same thing! I think my noodles were a bit older/dryer. I also added a little more soy (like 1 tsp) and it helped a lot. Tasty bowl either way.
Good call on the extra splash of stock—soba can drink up broth like crazy depending on the brand. Glad it was still delicious!
Negi what?? The name sounds fancy, but honestly, just tastes like chicken noodle soup to me.
I don’t like nori. Can I skip that part? Also, my noodles got all mushy. HELP!
Tried it with beef instead of chicken and it was still good! Can’t wait to make this again!
Mmmm, I added extra garlic and it turned out delish! Perfect for a cozy night in! 😀
Extra garlic sounds amazing! I’m gonna try that next time. Thanks for the tip! 😀
Isn’t that too much garlic? I think it overpowers the dish sometimes. Just my opinion!
Hmm, I don’t know. Soba noodles aren’t my favorite and the chicken seems a bit dry. Might try it again though.
This was AMAZING! The flavors are so good together. I added a little extra garlic tho.
Not bad. but I think I cooked the chicken too long. It was a bit dry. Any tips?
For juicier chicken, try using a meat thermometer! Cook it to 165°F max, and let it rest before slicing. Helps a lot!
I think I messed up the order lol. I cooked noodles and then they got clumpy in the skillet waiting for the broth. But once I loosened it with more broth it came back. Will do better next time.
Oh noooo—been there 😅 Soba gets clumpy if it’s hanging out too long. Loosening with broth was exactly the right fix. Next time maybe just toss it in right when the broth’s simmering, or keep the skillet warm so it doesn’t sit.
This recipe is delicious! The flavors really come together. I added some shiitake mushrooms for extra taste.
Easy peasy! My kids loved it. I’m not great at cooking but this was simple enough.
What’s soba? Can I use spaghetti instead? 😅