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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thick Japanese udon noodles are the soul of Chicken-Udon Soup. Meaty shiitake mushrooms, fragrant star anise, and a touch of dry rice wine deepen the soup's flavor. Ingredients:
1 (3 1/2-ounce) package fresh shiitake mushrooms |
4 cups chicken stock or fat-free, lower-sodium chicken broth |
6 (1/4-inch) slices peeled fresh ginger |
3 garlic cloves, crushed |
1 green onion, cut into 2-inch pieces |
1 star anise |
6 ounces dried udon noodles (thick japanese wheat noodles) |
1 tablespoon canola oil |
2 teaspoons minced peeled fresh ginger |
1 garlic clove, minced |
1/4 cup sake (rice wine) or sherry or dry white wine |
2 cups shredded cooked chicken breast (about 8 ounces) |
1 tablespoon lower-sodium soy sauce |
1 tablespoon honey |
1/4 teaspoon kosher salt |
1/4 cup diagonally cut green onions |
Directions:
1. Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside. Combine mushroom stems, Chicken Stock, and next 4 ingredients (through star anise) in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Let stand 10 minutes. Strain stock through a sieve over a bowl; discard solids.
2. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
3. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps to pan, and sauté for 2 minutes. Add minced ginger and minced garlic; sauté for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen browned bits. Add stock to pan. Bring to a boil, and reduce heat to medium-low. Add chicken, soy sauce, 1 tablespoon honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated. Divide noodles evenly among 4 bowls. Add 1 1/2 cups soup to each bowl. Sprinkle each serving with 1 tablespoon green onions.
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