This is chicken udon soup recipe is a simple and quick meal on a chilly days.
Each of bowl is packed with protein, vegetables, and noodles in a savory soy ginger as broth.
This meal is perfect if you are have any leftover chicken and other proteins .
that you are want to use up. I’ve been using a some leftovers from other chicken bowls I’ve been a making for the family as a fast weeknight meal.
If not to go ahead and saute some lean chicken breasts and that all work nicely.
I like a bowl of soup that is full of vegetables and so I add to shiitake mushrooms, carrots, and tender bok choy to the pot.
It is a simple to make your own homemade soup as base by infusing fresh ginger, garlic, and mushroom stems to some chicken broth.
A little bit of soy sauce and dry white wine deepens on the savory flavor.
The wine is a entirely optional and but if you have it add it in.
Table of Contents
Maybe a sip and two for the chef ?
The soup base is simmers as you are prepare the rest of the ingredients.
A Simple and elegant and this chicken udon is just what you and your loved ones need.
Have you a tried udon noodles?
They are a gorgeous, fat, chunky wheat noodles that you typically find in Japanese cuisine.
They are leave you feeling satiated but not stuffed.
Okay, it is a time to grab a bowl, spoon, and buddy to get our slurp on!
You all feel instantly warm and fuzzy and especially after a nice hot bowl of soup packed with fresh vegetables, chunky chicken, and tender noodles.
The Fight those cool days and under the weather moments and let’s cuddle nights in with this chicken udon soup.
I’ve also been making a big pot of soothing ginger lemon teain between meals to get my system back on a track and reset for the new year!
Instructions .
Soup Base .
The Remove a stems from the mushrooms and reserve stems.
Thinly slice mushroom caps then set a side.
this is Combine mushroom stems, chicken broth, ginger slices, crushed garlic, and green onions in a large saucepan.
Bring to a boil. Cover and reduce the heat and simmer 20 minutes.
A Turn off heat and let stand for 10 minutes.
The Use a slotted spoon to remove the solids and discard.
Strain stock through a strainer and sieve over a bowl and discard solids.
Chicken Udon Soup.
Heat a large saucepan over all medium-high heat.
The Add canola oil to pan and swirl to coat.
Add a reserved sliced mushroom caps and carrots to the pan and sauté for 2 minutes.
Add a minced ginger and minced garlic sauté for 1 minute.
Add a sake and cook for 4 minutes and scraping pan to loosen any browned bits.
Add a strained stock to the pan. Bring to a boil and reduce heat to a medium-low.
Add a soy sauce and pepper and taste a season as needed.
Add shredded chicken and bok choy simmer for 2 minutes and until chicken is thoroughly heated.
The Cook udon noodles according to package directions and omitting salt and seasoning, drain.
Divide a noodles evenly among 4 bowls.
Add 1 cup of a soup and vegetables to each bowl.
The Sprinkle each serving with 1 tablespoon green onions and serve with egg if desired.
also read : The unlimited soup and salad olive garden.