/ Other Soups
chicken breast, boneless and skinless
piece ginger root, about 1-inch, peeled and minced
How to Make Niku Udon
1Chop the chicken into bite-sized pieces. Wash and chop the white part and some of the green leek.
2Combine 8 oz water, sugar, 2 tbls sake, 2 tbls mirin, 3 tbls soy sauce, and ginger in a saucepan. Bring to a simmer and add chicken. Simmer 10 minutes. Skim the scum from the top.
3Cook udon according to package instructions, minus one minute. Drain in a colander.
4In another pan, add fish stock powder, water, 1 tbls sake, 1 tbls mirin, and light soy sauce. Bring to a boil.
5Add the cooked udon and simmer gently for 1 minute.
6To the pot with the chicken, add the leeks.
7To serve, divide udon among 4 soup bowls and ladle broth and meat over noodles.
Garnish with chopped green onion or dried seaweed if desired.
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