Chicken vegetable udon soup

4
3
3
SmartPoints® value per serving
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 clove(s)

1 medium clove(s), minced

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1/2-inch strips

Canned chicken broth

32 oz, (4 cups)

Sake

3 Tbsp

Soy sauce

2 Tbsp

Fresh shiitake mushroom

1 cup(s), stems removed and caps sliced

Uncooked scallion(s)

6 medium, chopped

Uncooked carrot(s)

1 medium, thinly sliced on diagonal

Uncooked udon noodles

4 oz, cooked according to package directions and drained

Cilantro

¼ cup(s), lightly packed

Instructions

  1. 1 Heat oil in large saucepan over medium-high heat. Add ginger and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add chicken, stirring to coat. Stir in broth, sake, and soy sauce; bring to simmer.
  2. 2 Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 10 minutes. Add mushrooms, scallions, and carrot. Simmer, covered, until vegetables are tender, about 5 minutes longer. Stir in noodles and cilantro.
  3. Serving size: 1 generous cup