Herbal Chicken Bone Broth with Soba Noodles


Fresh soba noodles, hearty vegetables, and replenishing herbs come together in a soothing chicken bone broth.

Herbal Chicken Bone Broth with Soba Noodles

Charissa Fay / Food Styling by Nora Singley / Prop Styling by Maeve Sheridan

Active Time:
45 mins
Total Time:
4 hrs 50 mins
2 servings

In China, this herbal chicken bone broth is traditionally given to postpartum women or post-trauma patients in recovery. Whole chickens are considered a fantastic medicinal ingredient in traditional Chinese medicine food therapy to nourish the kidneys, blood, and yin, which refers to qualities that help our bodies with hydration, calming, and anti-aging. Traditional Chinese Medicine food therapist Zoey Xinyi Gong pairs it with tonifying herbs like jujube dates, goji berries, astragalus, and angelica root to make the ultimate herbal bone broth for longevity and overall wellness.

Look for soba noodles made from 100% buckwheat for the best flavor. If you cannot find Shaoxing wine, use sake or soju as a substitution — or omit this ingredient if you are avoiding alcohol. Astragalus root is an herb often used to boost immunity and can be found online at starwest-botanicals.com.


Bone Broth

  • 8 dried whole shiitake mushrooms (1/2 ounce), rinsed and patted dry

  • 2 tablespoons dried black wood ear mushrooms (about 10 small)

  • 1 (3 1/2-pound) whole chicken, giblets removed

  • 1/4 cup Shaoxing wine

  • 4 scallions (about 2 ounces), root ends removed and scallions chopped

  • 2 small (8-ounce) yellow onions, roughly chopped (about 2 cups)

  • 1 (2-inch) piece fresh ginger, peeled and cut into 1/4-inch slices

  • 4 fresh or dried bay leaves

  • 15 small jujube dates (about 1 3/4 ounces)

  • 1/3 cup dried goji berries

  • 10 pieces sliced astragalus root (about 1/2 ounce)

  • 6 slices whole angelica root (about 3/4 ounce) 

  • 1 teaspoon sea salt

Noodle Soup

  • 4 ounces uncooked soba noodles

  • 2 tablespoons chopped scallions

  • 2 teaspoons toasted sesame oil

  • 1/4 cup shredded nori (dried seaweed)

  • 2 tablespoons dried goji berries

  • Soft-cooked eggs, sautéed leafy greens, roasted shiitake or wood ear mushrooms, and microgreens (optional)

  • Fine sea salt or soy sauce, to taste


Make the bone broth:

  1. Combine shiitake and wood ear mushrooms in a small bowl; add warm water to cover. Let soak until plump, about 1 hour. Drain, reserving soaking liquid. Set mushrooms and soaking liquid aside separately.

  2. Place chicken in a large bowl; pour wine over chicken. Place scallions inside cavity of chicken. Set aside.

  3. Combine onions and ginger in a large pot. Place chicken on top; add wine from bowl, bay leaves, mushrooms, and mushroom soaking liquid. Add enough water to cover chicken. Bring to a boil over high. Using a mesh skimmer, skim foam on surface of broth in pot. Reduce heat to medium-low, and simmer, uncovered, 2 hours.

  4. Add jujube dates, goji berries, astragalus root, and angelica root to pot, and stir to submerge in liquid. Cook broth mixture over medium-low, uncovered and undisturbed, until chicken is very tender and broth has reduced by about 2 cups, 45 minutes to 1 hour. Remove from heat.

  5. Remove chicken from pot, and transfer to a cutting board. Let rest until cool enough to handle, about 20 minutes. Remove and discard skin and bones; reserve all meat. Pour remaining broth mixture in pot through a fine wire-mesh strainer into a large heatproof pot, and discard solids. Stir in sea salt. Set bone broth aside.

Make the noodle soup:

  1. Cook soba noodles in a medium pot of boiling water according to package instructions. Remove noodles from water, and divide among two ramen bowls or heatproof bowls. Add bone broth to bowls. Top each with scallions, sesame oil, shredded nori, goji berries, and 1/2 cup chicken; add additional toppings such as soft-cooked eggs, sautéed leafy greens, roasted mushrooms, and microgreens as desired. Season with additional salt or soy sauce to taste. Reserve remaining chicken for another use.

To Make Ahead

Broth and chicken can be made up to 3 days in advance and stored in separate airtight containers in the refrigerator. The broth will gelatinize when refrigerated but will return to liquid once reheated.

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