Chicken and Negi Dipping Soba Recipe (Chicken Nanban Soba)

Looking for a comforting yet light noodle dish that feels special but comes together easily? This Chicken and Negi Dipping Soba is my cozy twist on the classic Kamo Nanban Soba (or Kamo Seiro Soba).

Traditionally, this dish is made with duck and long Japanese scallions (negi). The rich duck fat melts into the broth, creating an incredibly savory dipping sauce. In my version, I swap the duck for tender chicken thighs — still flavorful, still satisfying, but much easier to find and more budget-friendly for everyday cooking.

And honestly? It has become one of those quiet family favorites.

If you have leftover soba noodles from Oshogatsu (New Year) or simply want a light but deeply flavorful meal, this recipe is perfect. My kids aren’t big fans of eating scallions directly, but they absolutely loved the rich umami flavor the scallions infused into the broth. That’s the magic of this dish — even if you don’t eat every slice of scallion, the aroma and sweetness they release into the soup are everything.

The combination of juicy chicken and softened scallions creates a beautifully balanced dipping sauce that pairs perfectly with chilled soba noodles. Each bite is warm, savory, slightly sweet, and incredibly comforting.

RECIPE

Servings: 2

Time: 20 minutes

Ingredients:

2 servings soba
6 oz chicken thigh
1 tbsp sake
1 stalk negi (japanese long scallion)
cooking oil
2 cups water
1/4 cup mentsuyu
1 tbsp soy sauce
1 tbsp mirin
1/2 tbsp sugar
Shichimi pepper

Instructions:

Prepare the Ingredients:
Clean the negi and cut it into 2-inch sections.
Cut the chicken thigh into bite-sized pieces and season with sake.
Sear the Negi:
Heat a little cooking oil in a pot over medium heat.
Sear the negi pieces until they’re slightly charred and fragrant.
Remove them from the pan and set aside.
Cook the Chicken:
Using the same pot, add the chicken pieces and cook until both sides are lightly browned.
Make the Dipping Sauce:
Add water, mentsuyu, soy sauce, mirin, and sugar to the pot with the chicken.
Return the seared negi to the pot.
Simmer the sauce for a few minutes to let the flavors meld. Pour the sauce into a serving bowl.
Cook the Soba Noodles:
Cook the soba noodles according to the package instructions.
Rinse the cooked noodles under cold water to remove excess starch.
Drain well and place them in a serving bowl.
Serve and Enjoy:
Dip the soba noodles into the warm chicken and negi sauce.
Sprinkle shichimi pepper on top for an extra kick of flavor if desired.

My Kitchen Tools:

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Tips for the Best Chicken Negi Soba

1. Use chicken thighs, not breast.

Chicken thighs stay juicy and add more richness to the broth, similar to duck. Breast meat can work, but it won’t give the same depth.

2. Brown the chicken first.

Searing the chicken before adding the broth creates extra flavor. Those golden bits at the bottom of the pan? That’s pure umami.

3. Don’t skip the negi.

Even if you’re not a negi lover, they are essential for building flavor. Let them simmer until soft and slightly sweet. If not available, try with small scallions or spring onion.

4. Shock the soba in cold water.

After boiling, rinse the soba thoroughly under cold running water to remove excess starch. This keeps the noodles bouncy and prevents them from getting gummy.

5. Adjust the dipping sauce strength.

Since this is a tsukemen-style dipping sauce, it should be slightly stronger and saltier than regular soup. If you plan to pour it over the noodles instead, dilute it a little more.

Variations to Try

1. Add Yuzu or Citrus Zest

A small squeeze of yuzu or lemon brightens the broth beautifully and adds a refreshing touch.

2. Add Mushrooms

Shiitake or maitake add extra umami and texture. Slice thin and simmer with the broth.

3. Make It Spicy

Add a spoonful of yuzu kosho or a sprinkle of shichimi togarashi for gentle heat.

4. Turn It Into a Hot Soba Bowl

Instead of serving as dipping soba (seiro style), simply place the noodles in a bowl and pour the hot broth over them for a comforting noodle soup version.

5. Make It Closer to Traditional

If you ever find duck breast, try making it the traditional way. Score the skin, render the fat slowly, and use that flavorful duck oil to build your broth.

6. Make It Vegetarian

Skip the chicken and use a kombu + shiitake dashi base. Add grilled tofu or aburaage (fried tofu pouch) for protein.