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.
Ingredients
Soup Base
5cupschicken broth
6slicespeeled fresh ginger, ¼-inch
3clovesgarlic, crushed
1green onion, cut into 2-inch pieces
Chicken Udon Soup
3 ½ouncesshiitake mushrooms, fresh, (1 package)
1tablespooncanola oil
½cupcarrots, sliced
2teaspoonsginger, minced peeled fresh
1clovesgarlic, minced
1tablespoonsoy sauce
¼cupsake, or dry white wine, rice wine, (optional)
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.
Chicken Udon Soup
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.