chicken udon noodle soup

Name: Chicken Udon Noodle Soup
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: ## BROTH; 2 cup(s) chicken stock; 1 cup(s) dashi stock; 1 cup(s) shaoxing wine; 5 slice(s) ginger; 1 cup(s) japanese soy sauce; ## CHICKEN; 2 boneless chicken thighs cut into bite size pieces; 2 tablespoon(s) vegetable oil; 4 clove(s) garlic; 1 tablespoon(s) mirin; ## VEGGIES; 1 cup(s) shredded carrots; 1 cup(s) bean sprouts; ## NOODLES; 8 ounce(s) fresh udon noodles; ## TOPPINGS; 1 scallion chopped; fresh cilantro and basil chopped

6 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Aug 4, 2020

MMMM good

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

BROTH
2 cups chicken stock
1 cup dashi stock
1 cup shaoxing wine
5 slices ginger
1 cup japanese soy sauce
CHICKEN
2 boneless chicken thighs cut into bite size pieces
2 tablespoons vegetable oil
4 cloves garlic
1 tablespoon mirin
VEGGIES
1 cup shredded carrots
1 cup bean sprouts
NOODLES
8 ounces fresh udon noodles
TOPPINGS
1 scallion chopped
fresh cilantro and basil chopped

How To Make chicken udon noodle soup

Step 1

For the broth. Place all ingredients in a stock pot and bring to a boil. Reduce to a slow simmer.

Step 2

Place in a pan and add the chicken and brown on each side then add the garlic stirring so it doesn't burn. Add the mirin and cook 2 minutes. Push the chicken to the side and add the carrots and bean sprouts and cook 2 minutes.
Step 3

For the noodles Cook noodles in salted water Drain
Step 4

To assemble place noodles in a bowl. Top with chicken then veggies. Remove the ginger slices from the broth and discard. Ladle the broth over the noodles then top with scallions and fresh herbs
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