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
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
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