Chicken vegetable udon soup
3
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
Udon noodles are Japanese wheat noodles. If you can’t find them, you can use soba noodles, rice noodles, or even spaghetti in this recipe. Sake, a rice wine, is the key to the broth’s umami and sweet flavor. For the best results, choose a sake that you’d also enjoy drinking. Store any leftover sake in the refrigerator for up to 2 weeks. Plan to use it in marinades or pan sauces. Adding the fresh veggies at the at the end of cooking gives them a delicious, crisp-tender texture. Serve with steamed snow peas, long beans or shelled edamame for an easy side item.
Ingredients
Canola oil
1 tsp
Minced ginger
1 Tbsp, peeled
Garlic
1 clove(s), minced
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1/2-inch strips
Chicken broth
32 fl oz, (4 cups)
Sake
3 Tbsp
Soy sauce
2 Tbsp
Shiitake mushroom
1 cup(s), sliced, stems removed and caps sliced
Scallions
6 medium, chopped
Carrots
1 medium, thinly sliced on diagonal
Uncooked udon noodles
4 oz, cooked according to package directions and drained
Cilantro
¼ cup(s), lightly packed