Chicken Udon Recipe

Description

Adding chicken to udon noodles is a fairly common practice in Japan. However, the soup is usually a dashi broth made using kelp and dried, smoked and fermented skipjack tuna.

Ingredients

• 1.5 (32 fluid ounce) containers chicken stock
• 1 tablespoon minced fresh ginger root
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 1 large cooked skinless, boneless chicken breast, chopped
• 1 head bok choy, chopped
• 1/4 cup dried shiitake mushrooms
• 2 (7 ounce) packages dried udon noodles
• 0.5 cup mung bean sprouts
• 1 green onion, sliced diagonally
• 2 tablespoons dried minced onion
• 1 tablespoon chopped fresh cilantro

How to Make Chicken Udon

Step 1

Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes. Add noodles and cook for 4 minutes.

Step 2

Pour soup mixture evenly into 2 soup bowls. Place mung beans in the center of each bowl, with green onion placed neatly on top. Sprinkle with dried onions and cilantro.