Chicken udon soup recipe is a simple and quick meal on chilly days. Each bowl is packed with protein, vegetables, and noodles in a savory soy ginger broth.
ingredient
- 5 cups chicken broth
- 6 slices peeled fresh ginger, ¼-inch
- 3 cloves garlic, crushed
- 1 green onion, cut into 2-inch pieces
- 3 ½ ounces shiitake mushrooms, fresh, (1 package)
- 1 tablespoon canola oil
- ½ cup carrots, sliced
- 2 teaspoons ginger, minced peeled fresh
- 1 cloves garlic, minced
- 1 tablespoon soy sauce
- ¼ cup sake, or dry white wine, rice wine, (optional)
- 4 cups chicken breast, shredded cooked, (about 1 pound)
- ⅛ teaspoon black pepper, more as needed
- kosher salt, as needed
- 15 ounces udon noodles
- 8 slices cooked egg, scrambled or hard boiled (optional)
- ¼ cup green onions, diagonally cut
- 10 ounces baby bok choy, cut into 4 sections
Directions
- Remove stems from the mushrooms; reserve stems. Thinly slice mushroom caps then set aside.
- Combine mushroom stems, chicken broth, ginger slices, crushed garlic, and green onions in a large saucepan.
- Bring to a boil. Cover, reduce the heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes.
- Use a slotted spoon to remove the solids and discard. Strain stock through a strainer or sieve over a bowl; discard solids.
- Heat a large saucepan over medium-high heat.
- Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps and carrots to the pan, and sauté for 2 minutes.
- Add minced ginger and minced garlic; sauté for 1 minute.
- Add sake, and cook for 4 minutes, scraping pan to loosen any browned bits.
- Add strained stock to the pan. Bring to a boil, and reduce heat to medium-low.
- Add soy sauce and pepper, taste a season as needed.
- Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated.
- Cook udon noodles according to package directions, omitting salt and seasoning (if included), drain.
- Divide noodles evenly among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Sprinkle each serving with 1 tablespoon green onions and serve with egg if desired.
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