Udon Noodle Soup With Chicken

If you end up using chicken breast or bone in thighs adjust the cooking time accordingly since both cuts take longer to cook through. Add chicken bok choy and mushrooms. The types of noodles to use.

Camila Farah

Season the chicken with salt and pepper and add 1 teaspoon oil and 1 teaspoon cornstarch. This type of udon noodle is sold pre cooked and frozen. Ingredients 1 tablespoon sesame oil 1 tablespoon fresh ginger minced 2 cloves fresh garlic minced 8 cups chicken stock 1 teaspoon low sodium soy sauce 1 cup fresh shiitake mushrooms 2 inches pre cooked roasted chicken breasts sliced large long slices 3 packs fresh udon noodles 1 cup green onions. Bring chicken stock garlic ginger and chili powder to a boil in a pot over medium high heat. Add the chicken to the pan in one layer and turn up the heat to medium high.

I always prefer to use extra thick udon noodles in this dish. Ingredients 6 cups low sodium chicken broth 2 cups cooked chicken chopped boiled or store bought roasted 2 tablespoons fresh ginger minced 1 1 2 tablespoons low sodium soy sauce 2 teaspoons mirin 1 2 cup carrot diced 1 cup napa cabbage sliced 6 shitake mushrooms sliced 3 4 cup broccoli. Let simmer lightly for 3 minutes. I always prefer to use extra thick udon noodles in this dish. Season the chicken with salt and pepper and add 1 teaspoon oil and 1 teaspoon cornstarch.