Soba au poulet poché, bouillon bonito-sésame

Étapes

1. Bring the chicken broth to a gentle simmer in a saucepan. Add the chicken, cover, and poach very gently for 10–14 minutes, depending on thickness, until cooked through. Do not boil hard; a quiet simmer keeps the chicken tender.
2. Remove the chicken to a plate and rest it for 5 minutes. Shred or slice it thinly.
3. Turn off the heat under the broth. Add the bonito flakes and let them steep for 4 minutes, then strain the broth through a fine sieve. Press lightly, but not too hard, to avoid bitterness.
4. Return the strained broth to the pan. Season with light soy sauce, rice vinegar, sugar, and a little black pepper. Taste before adding salt, because soy sauce and bonito already bring salinity.
5. If using wood ear mushroom, slice it thinly and simmer it in the broth for 3 minutes. If using bok choy, add it for the final 2 minutes so it stays bright and slightly crisp.
6. Cook the soba noodles in a separate pot of boiling water according to package instructions, usually 4–6 minutes. Drain and rinse briefly under warm water to remove excess starch while keeping them hot.
7. Divide the soba between two bowls. Top with shredded chicken, mushrooms and bok choy if using.
8. Ladle the hot bonito-chicken broth over the noodles. Finish each bowl with sliced scallion, a few bonito flakes, and 1/2 tsp sesame oil.
9. Serve immediately, stirring once at the table so the sesame oil perfumes the broth.