While browsing at the Wüsthofs at william-sonoma.com I came across this recipe. It’s adapted from their book, Soup, by Diane Rossen.

It’s healthy, warm and economical, all of which I’m a fan of lately.

1/2 lb. dried soba noodles
4 cups chicken broth
2 cups water
1/4 cup yellow miso (I found it in the refrigerated section at Whole Foods. I’ve been using it to make a simple miso soup that’s printed on the container which is also good and cheap)
1 tsp. peeled & grated ginger
1 boneless, skinless chicken breast
2 cups packed baby spinach leaves
2 scallions

Cook noodles according to directions on the package. In a large saucepan whisk together broth, water, miso and ginger. Bring to a simmer, reduce heat and cook until miso is dissolved (3 minutes). Slice chicken breast and add to broth, cook until just opaque (2 minutes). Add spinach and cook until slightly softened (1 minute). Add sliced scallion and cook for 1 minute more.

Spoon noodles in to deep bowl, add broth and top with cracked pepper. When you’re through with the meaty part of the soup the last sip is an invigorating blend of sweet/salty broth, ginger and pepper.