Udon Noodles Soup with Chicken & Mushrooms
Simple steps to follow:
Prepared all the ingredients.
Heat pot over medium-heat, add anchovy stock, ginger, sea salt and 1 teaspoon light soy sauce. Bring to simmer for 1 minute.
Cover with a lid and allow to simmer for 2 minutes.
Heat the oil in a pan over medium-heat, add garlic. Stir fry until fragrant not burn for 20 seconds.
Add in chicken and allow to sear until it’s browned on one side, and then stir fry for 1-2 minutes. Remove the chicken from the pan and set aside.
Then, add mushrooms and cook until tender about 1 minute. Stir in mirin and 1 teaspoon soy sauce and cook for another minute.
Add in the chicken into the mushroom and combined everything together for 20-30 seconds. Remove and set aside.
Cook the udon according to the package directions and then transfer to a serving bowl. Ladle the hot stock over the noodles, and top with the chicken and mushroom mixture.
Udon Noodles Soup with Chicken & Mushrooms
(YIELD: Makes 1 serving)
Ingredients:
- Udon noodles – 200 grams
- Anchovy stock – 2 1/2 cups
- Ginger (thinly slice) – 3 slices
- Light soy sauce – 2 teaspoons (1 teaspoon, divided)
- Sea salt – 1/4 teaspoon
- Oil – 1 tablespoon
- Garlic (thinly chopped) – 1 clove
- Chicken breast (cut into bite-sized pieces) – 80 grams
- Fresh shiitake mushrooms (washed and thinly sliced) – 3-4 mushrooms
- Mirin – 2 teaspoons
- Spring onion (cut into thin slices, about 1/8 thick) – 1 stalk
Marinade for the chicken
- Sea salt – a pinch
- White pepper – a dash
- Oil – 1 teaspoon
- Cornstarch – 1 teaspoon
Instructions:
1. Place the chicken in a bowl, add marinade ingredients and mix together. Marinade for 15 minutes or overnight. Set aside.
2. Heat pot over medium-heat, add anchovy stock, ginger, sea salt and 1 teaspoon light soy sauce. Bring to simmer for 1 minute. Cover with a lid and allow to simmer for 2 minutes.
3. Heat the oil in a pan over medium-heat, add garlic. Stir fry until fragrant not burn for 20 seconds. Add in chicken and allow to sear until it’s browned on one side, and then stir fry for 1-2 minutes. Remove the chicken from the pan and set aside.
4. Then, add mushrooms and cook until tender about 1 minute. Stir in mirin and 1 teaspoon soy sauce and cook for another minute. Add in the chicken into the mushroom and combined everything together for 20-30 seconds. Remove and set aside.
5. Cook the udon according to the package directions and then transfer to a serving bowl. Ladle the hot stock over the noodles, and top with the chicken and mushroom mixture. Garnish with spring onion.
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