Chicken-Udon Soup

By susanwadle

Adapted by Janet Fremont from David Bonom, Cooking Light

JANUARY 2012

Ingredients

• 8 oz fresh shiitake mushrooms
• 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
• 12 (1/4-inch) slices peeled fresh ginger
• 6 garlic cloves, crushed
• 2 green onion, cut into 2-inch pieces
• 2 star anise
• 12 ounces dried udon noodles (thick Japanese wheat noodles)
• 2 tablespoon canola oil
• 2 teaspoons minced peeled fresh ginger
• 2 garlic clove, minced
• 1/2 cup sake (rice wine) or sherry or dry white wine
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 2 tablespoon lower-sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/2 cup diagonally cut green onions
• 2 carrots, peeled and sliced diagonally
• 1 cup snow peas
• 2 hardboiled eggs, quartered

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.

4. Divide noodles evenly among 4 bowls. Add 1 1/2 cups soup to each bowl. Sprinkle each serving with 1 tablespoon green onions.

5. Serve with Siracha chili sauce on table and a sprinkle of Togarashi (Japanese 7 spice)