ASIAN****Chicken Udon Soup

By Unblond1

Very good for both and easy to throw together on the weekend then complete later in the week.

Ingredients

• 3 - 4 oz fresh shiitake mushrooms
• 2 1/2 cups chicken broth
• 3 (1/4-inch) slices peeled fresh ginger
• 2 garlic cloves, crushed
• 2 green onions, cut into 2-inch pieces
• 1 star anise
• 4 ounces fresh udon noodles
• 1/2 tablespoon olive oil
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 2 1/2 tbsp. sake (rice wine) or sherry or dry white wine
• 3/4 cup shredded cooked chicken breast (about 2.5 ounces)
• 2 teaspoon lower-sodium soy sauce
• 1 teaspoon honey
• pinch kosher salt
• 2 tbsp. diagonally cut green onions
• 1 small carrot, peeled and sliced very thinly diagonally (we decided we'd leave this out altogether - texture issue)
• 1/2 cup snow peas
• 1 hardboiled egg, sliced or quartered

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

1. Remove stems from mushrooms; reserve stems. Thinly slice mushroom caps, place in a ziplock bag and refrigerate.

2. 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 until cool. Strain stock through a sieve over a bowl; discard solids. Cover and refrigerate.

3. Combine sliced green onions, shredded chicken and snow peas in a ziplock bag and refrigerate. Hard boil egg, shell and refrigerate in a separate baggie (or a closed container for odor reduction)

4. When ready to serve, heat a large saucepan over medium-high heat. Add 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 or sherry, and cook for 4 minutes. Add stock to pan (adding additional if necessary to bring up to 2 cups total). Bring to a boil, and reduce heat to medium-low. Add chicken and remaining prepared ingredients, soy sauce, honey, and salt; simmer for 2 minutes or until chicken is thoroughly heated.

5. Cover udon noodles with boiling water for 45 seconds; drain well.

6. Divide noodles evenly among 4 bowls. Add half of the soup to each bowl, along with half of the egg.

7. Serve with Siracha chili sauce for me and a sprinkle of Togarashi (Japanese 7 spice) - see if you can find this

Adapted by Janet Fremont from David Bonom, Cooking Light JANUARY 2012