Soba noodle soup with chicken

Ingredients:

• 450 g small chicken thighs, skinless and boneless
• 6 cups lightly salted chicken broth
• 6 slices ginger root, lightly crushed, + 1 tbsp finely grated ginger
• 2 green onions, white parts cut into 5 cm pieces, green parts thinly sliced
• 1 cup sugar snap peas
• 3 carrots
• 1 package (250 g) of soba noodles
• 110 g thinly sliced ​​shiitake mushrooms
• 1/4 cup lightly salted soy sauce
• 2 tablespoons freshly squeezed lemon juice
• Shichimi-togarashi (Japanese seasoning) or Asian chili sauce, for serving

Preparation:

1. Bring a large pot of water to a boil. Meanwhile, in another large pot, combine the chicken thighs, chicken broth, chopped ginger, white part of the green onion, 3/4 tablespoon of salt, and a pinch of freshly ground black pepper. Cover and bring to a simmer over medium heat, about 8 minutes. Remove the lid and simmer until the chicken is cooked through, another 5-10 minutes.
2. While the chicken is cooking, trim the peas and thinly slice the pods. Peel the carrots and cut them in half lengthwise, then slice thinly.
3. Add soba noodles to boiling water and cook according to package directions. Drain and rinse the noodles under warm water, then shake off excess water thoroughly. Divide the noodles among bowls.
4. Using tongs, transfer the chicken to a plate. Remove the ginger and green onions from the broth and skim off any foam. Shred the chicken and return it to the broth. Add the shiitake mushrooms and carrots, bring back to a boil, and cook until the vegetables are tender, about 3 minutes. Add the soy sauce and lemon juice, and season with salt and pepper to taste. Add the peas.
5. Ladle the soup over the noodles. Garnish with green onions and grated ginger; sprinkle with shichimi-togarashi seasoning.