Chicken Udon Soup with Bok Choy

By drinkfairy

Ingredients

• 5 cups chicken broth
• 6 slices peeled fresh ginger 1/4-inch
• 3 cloves garlic crushed
• 1 green onion cut into 2-inch pieces
• 3 1/2 ounces shiitake mushrooms fresh, (1 package)
• 1 tablespoon canola oil
• 1/2 cup carrots sliced
• 2 teaspoons ginger minced peeled fresh
• 1 cloves garlic minced
• 1 tablespoon soy sauce
• 1/4 cup sake or dry white wine, rice wine, (optional)
• 4 cups chicken breast shredded cooked, (about 1 pound)
• 1/8 teaspoon black pepper more as needed
• kosher salt as needed
• 15 ounces udon noodles Myojo Udon Japanese Noodles
• 8 slices cooked egg scrambled or hard boiled (optional)
• 1/4 cup green onions diagonally cut
• 10 ounces baby bok choy cut into 4 sections

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from jessicagavin.com

Preparation

Step 1

Soup Base-

Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps; set aside. Combine mushroom stems, chicken broth, ginger slices, crushed garlic and green onions in a large saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes. Use a slotted spoon to remove the solids and discard. Strain stock through a sieve over a bowl; discard solids.

Chicken Udon Soup-

Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps and carrots to the 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 strained stock to pan. Bring to a boil, and reduce heat to medium-low. Add soy sauce and pepper, taste a season as needed. Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated.

Cook udon noodles according to package directions, omitting salt and seasoning (if included), drain.

Divide noodles evenly among 4 bowls. Add 1 cup soup and vegetables to each bowl. Sprinkle each serving with 1 tablespoon green onions and serve with egg if desired.