½ lb. boneless, skinless chicken breast, sliced diagonally into bite-sized pieces
½ c. soy sauce
1 T. sake or rice wine
4 c. chicken broth
2 pieces young leek, cut into 1” pieces
6 oz. (or one bunch) spinach leaves
11 oz. soba (buckwheat) noodles
To garnish: sesame seeds and/or shichimi (Japanese 7-pepper/spice powder)
Put soy sauce and sake in saucepan and bring to simmer. Add chicken and cook until tender (3 min.). Keep hot. Bring stock to boil in saucepan. Add leek. Simmer 3 minutes, then add spinach.
Put on lid and remove from heat. Cook noodles as package directs. Divide noodles into bowls. Ladle stock over noodles. Add chicken on top (and some sauce!). Garnish.